One of the best things about having a Lebanese background is our FOOD, especially our range of Arabic Sweets.
Some of our traditional Arabic sweets include Knafee, Baklava, and Halawet El Jiben.
Knafee
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| Mixed: Rough and Fine Knafeh |
The pastry comes in three different types:
Rough (Khishnah): this is when the crust is made from long thin noodle threads
Fine (Na'ama): this is made using semolina dough
Mixed (Mhayara): which is a mixture of both; rough and fine pastries.
Preparing Knafeh
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| Rough Knafeh |
followed by spreading it with soft white cheese (such as Nabulsi cheese which is a white brined cheese made in the Middle East). Once the cheese has been spread equally, top it off with more pastry. Put it in for cooking, ensuring a thick syrup of sugar, water, and a few drops of rose water are added on the pastry during the final minutes of cooking.
The rough Knafeh has the cheese rolled in the pastry and baked.
Crushed pistachios are then sprinkled on the top as a garnish.
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| Fine Knafeh |
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| Walnut Baklava |
Baklava
Baklava; pronounced in Arabic as ''baqlāwa', is a rich puff pastry made up of multiple layers of phyllo which are filled with chopped or crushed and sweetened nuts. The pastry is held together using sugar syrup or honey. The sweet originated from the city of Istanbul in Turkey and has ever since evolved within the Arab countries.
Preparing Baklava
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| Pistachio Baklava |
Baklava is prepared in a large pan(s) as multiple layers of phyllo dough which are separated with melted butter are laid out. Place a layer of chopped nuts (traditional nuts used in Baklavas are Walnuts or Pistachios) however, Hazelnuts are also an option. Cover the layer of nuts with more layers of phyllo. There are various recipes that have multiple layers of nuts and phyllo, however, there are also recipes with layers of phyllo on the bottom and on top with one layer of nuts in between.
Halawet El Jiben
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| Halawet El Jiben Rolls with Ashta |
Halawet El Jiben is one of the many popular traditional Lebanese desserts. It is known that the city of Tripoli in the north of Lebanon manufactures of the best tasting Halawet El Jiben (although I think my mother's Halawet El Jiben is the BEST!)
The dessert is made out of cheese, semolina, sugar, and rose blossom water and is typically served under the shape of sweet soft strips.
Preparation of Halawet El Jiben
Mix milk with sugar in a saucepan and bring it to boil then add the semolina and keep stirring until the mixture begins to thicken (for about 3-4 minutes).Add your choice of sliced cheese (Mozzarella) into the pan and stir until the mixture turns into a consistent elastic dough. Place the dough on a flat round plate and let it cool for 10 minutes before placing it in the fridge for a minimum of one hour. When it is completely cold, spread the Mascarpone cheese on top of the dough and then speach crushed pistachios on top of the cheese until it is covered. This can also be served in rolls filled with Ashta.
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| Halawet El Jiben Sheets with Ashta |
Written by:
Franchiska AL TERS
Franchiska AL TERS
References:
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