Egyptian Desserts 2017-11-02T15:07:00+00:00

Basbosa:

is a dessert made from semolina and soaked in syrup. It is usually topped with almonds and traditionally cut vertically into pieces so that each piece has a diamond shape

Baqlawa:

is a sweet dish made from many layers of phyllo pastry, an assortment of nuts, and soaked in a sweet syrup.

Kunafa: 

is a dish of batter “fingers” fried on a hot grill and stuffed with nuts (usually pistachios), eshta or other sweet fillings. As of late bakeries have begun making various concoctions based on the kunafa, like kunafa  with  dates , mango and even red velvet cake.

 Rozz bl Labban:

is made with short grain white rice, full-cream milk, sugar, and vanilla. It can be served dusted with cinnamon, nuts and ice cream.

 Atayef:

is a dessert served exclusively during the month of Ramadan, a sort of sweet crêpe filled with cream or nuts and raisins.

Balah El Sham:

These churro-like, Middle Eastern fritters are crunchy on the outside and irresistibly squishy soft on the inside.  As soon as they come out of the fryer, they get dipped in a pool of vanilla sugar syrup, which makes them delighfully squirt to the bite:)

Loqmet Elkadi:

are small, round donuts that are crunchy on the outside and soft and syrupy on the inside. They are often served with dusted cinnamon and powdered sugar. 

Umm Ali:

is a type of bread pudding served hot made with flaky pastry, nuts and raisins.

Kahk:

 is a sweet biscuit served most commonly during Eid al-Fitr in Egypt. It is covered with icing sugar, and can also be stuffed with dates, walnuts, or ‘agameya (عجمية) which is similar in texture to Turkish delight, or just served plain.

Ghuriyiba:

is a sweet biscuit made with sugar, flour and liberal quantities of butter, similar to shortbread. It can be topped with roasted almonds or black cardamom pods.