If you love to please your sweet tooth and don’t mind piling your plates with scrumptious servings of yummy desserts, pigging out on exotic Lebanese desserts will give you a big reason to cheer! Whether it is chocolate covered dates, mushy milk cakes or the more classic Baklava, the Lebanese know how to have their sweet and eat it too. If you thought that Lebanese cuisine was all about sense and sensuality, the classic Lebanese dessert will further tot up your gastronomical delight. A Lebanese meal is incomplete without yummy servings of lip-smacking delightful desserts. Beware! Lebanese desserts are in no way humble. So before you dig your forks into mushy Teen Mutabba or crusty Awamat, know that it is going to be one sinfully sweet sweep through your plate. If you are really tempted to take a dig at Lebanese desserts but don’t know where to chow down for it, taking a look through these easy to make Lebanese desert recipes will help you whip up exotic sweet delights right in the comfort of your kitchen. Read on to explore more on yummy Lebanese desserts.
Lebanese Dessert Recipes
Kaak Bi Haleeb
- 500g Flour
- 100g Butter
- 2 tbsp Olive Oil
- 1 cup of Milk
- 200g Sugar
- 1 tsp Yeast
- 1 tsp powdered Aromatic Plants (wild cherry seed, marjoram, aniseed)
- In a bowl, take flour, yeast and aromatic plants and gradually add olive oil and melted butter to them. Mix well.
- In another bowl, dilute sugar and milk and add it to the earlier mixture, saving some to drizzle over the serving.
- Knead the entire mix into a soft dough. Leave the dough for 2 hours.
- Roll out flat cakes and put them inside a pre-heated oven to bake over medium heat till they turn into kaaks.
- Arrange the kaaks in a platter and drizzle 2 tablespoons of sugar-milk mixture on it and sprinkle sugar on top.
- Allow it to dry.
Maamool With Pistachios
- 2 cups Semolina
- 1 cup Boiling Water
- 1 ½ cups Samneh
- 1 tsp. Orange Blossom Essence
- 1 tsp. Rose Water
- ¾ cup Fine Sugar
- 1 ¼ cup crushed Pistachios
- In a bowl, take semolina, samneh and boiling water and knead the ingredients into a soft dough. Cover tightly and allow it to rest overnight.
- Take the dough left overnight, and knead it again.
- Roll out into several small balls.
- Using your thumb, make a small hollow in the center and stuff it with a mixture of sugar, Pistachios and the Rose and Orange-blossom flavorings.
- Now roll back the stuffed dough into balls again. Using a rolling pin, flatten out the balls and make small decorations on it with the tips of a fork.
- Bake the cookies in moderate heat until golden brown.
- Sprinkle powdered sugar while hot.
- 1 ½ tbsp Sahlab Powder or 2 tbsp Cornstarch
- 4 cups Milk
- 3 tbsp Sugar
- 2 tsp Rose or Orange-Blossom Water (optional)
- 2 tbsp Finely Chopped Pistachios
- Ground Cinnamon
- Take Sahlab powder or cornstarch in a bowl and dilute with some milk.
- In a pan, boil the remaining milk.
- Add the starch to the milk and stir continuously to make sure that no lump is formed.
- Simmer milk over low heat until thick.
- Add sugar and rose water or orange essence to the milk and stir.
- Pour out the Sahlab in serving cups and garnish with chopped pistachios and cinnamon.