Description of Arabic sweets

This article attempts to provide an overview of the many types and varieties of Arabian sweets found today.

A differentiation is made between the different types of Arabic sweets, namely Baklava, Mamoul and cream-based sweets, and then a description of the varieties of each type is provided.

Arabic sweets, which are also known as Middle Eastern sweets, can be divided into three main categories: Baklava, Mamoul, and cream-based sweets.

The first category, Baklava, comprises a wide variety of sweets, all made with walnut-filled dough.

While the traditional baklava, in its original form, consisting of roasted pistachios, pine nuts, cashews or walnuts, sandwiched between thin layers of phyllo dough is the most popular in the Western world, the word “baklava” in the Eastern world refers to a variety of sweets, all made with dough filled with walnuts.

Assorted baklava including Borma, Basma, Ballorieh, Asabi, Bokaj, Basima, Kol Weshkor, Iswara and Ish El Bolbol. These pastries are usually filled with pistachios or pine nuts and cashews.

The second category, Mamoul, comprised a series of biscuits filled with walnuts. Mamoul is a semolina cookie filled with pistachios, walnuts or dates.

The third category includes sweets filled with cream or cheese, namely Knafeh, Halawet El Jeben, Bohsalino, Loulwa, Mafroukeh, Katayef, Shaaybiyat, Ismaliyeh, Ward El Sham, and Znoud El Sit. The most popular in this category is Knafeh, a traditional Lebanese breakfast. It is made of a mixture of cheeses covered on top with a crispy dough of flour and semolina. It is covered with sugar syrup and served on a plate or in a traditional Lebanese bread (kaakeh).