Syrian Cuisine - Sweets

Sweets

• Baklava - a dessert of layered pastry filled with nuts and steeped in Atar syrup (orange rose water and sugar), usually cut in a triangular or diamond shape.
• Taj al-malek (King's crown) - a dessert of round dry pastry, centre is filled with pistachio, nuts or cashew.
• Swar es-sett (Lady's wristlet) - a dessert of round pastry steeped in Atar syrup while the centre is covered with smashed pistachio.
• Lisan asfour (Sparrow's tongue)
• Mabrumeh
• Balloriyyeh
• Znood Es-sett (Lady's arms) - filo pastry cigars with various fillings.
• Asabe'e antakiyyeh (Antioch fingers) - a finger-like rolled and stuffed pastry.
• Halawet al-jeben - Cheese pastry, rolled and stuffed with cheese or thick milk cream, served with Atar syrup.
• Mamuniyeh - semolina, boiled in water and added by significant amounts of sugar and ghee butter, usually served with salty cheese or milk cream (qeshtah).

• Zilebiyeh - thin sheets of semolina dough, boiled, rolled and stuffed with pistachio or milk cream (qeshtah).
• Ghazel al-banat - sugar, toasted with a special system and stuffed with pistachio or cashew.
• Karabij
• Shuaibiyyat
• Mushabbak
• Halva - sesame paste sweet, usually made in a slab and studded with fruit and nuts.
• Kenafeh - shoelace pastry dessert stuffed with sweet white cheese, nuts and syrup.
• Ma'amoul - date, pistachio or walnut filled cookies shaped in a wooden mould called a tabi made specially for Christian holidays (traditionally Easter), Muslim holidays (such as Ramadan), and Jewish holidays (Purim).
• Qada'ef - semolina dough stuffed with a paste of sweet walnuts or milk cream and honey syrup (qater).
• Nabulsiyeh - a layer of semi-salty Nabulsi cheese covered with a semolina dough and drizzled with a honey syrup (qater).
• Basbousa - a sweet cake made of cooked semolina or farina soaked in simple syrup.