Food abounds at any social occasion, and groups of family and friends meet regularly for breakfast and conversation in the mornings and for mezes and drinks in the evenings.

The most famous offerings are kebaps and köfte, but the cuisine is so much more than that. From the delicate vegatable dishes to the sugar-soaked desserts, Turkish food is a delectable delight of variety with influences from the Mediterranean to the Middle East and from Central Asia to the Balkans.

All we can do here is offer a glimpse of what is on offer should you have the opportunity to travel to this magical, oriental land.

1. Kebap (yes, with a “p”)

Even its most famous dish is incredibly diverse. Wikipedia lists 37 varieties, using beef, lamb, or chicken either minced, cheese-stuffed kebap, cubed or thinly sliced, either plated or wrapped, and served with salads, sauces and turşu – pickled vegetables such as peppers, cabbage, carrot, and small cucumbers. 

The most popular minced meat kebaps are Adana kebabı, spiced minced beef squished onto skewers and cooked over a fire, and Urfa kebabı, a less spicy version. 

Şiş, or shish, kebap is succulent, perfectly square cuts of lamb or chicken grilled on skewers. Or have it wrapped in bread and served in a plastic sleeve to catch the dripping fat. The left over bits, the çöp, or rubbish, from making those square lamb chunks are mashed together with garlic and tomato, laced onto skewers, and grilled to make the juicy and so, so delicious çöp şiş kebabı. Mouth watering.

Probably the most well-known kebap, as it’s a favorite in the West after a beer, is the doner (turning), thin slices of lamb or chicken cut from a rotating stack of meat and served in a wrap or bread with salad and topped with sauce: tomato, mayonnaise, or/and yogurt. 

For a more appetizing plate of doner meat, sit down to an İskender kebabı. Thin layers of lamb doner rest on a bed of pide bread and are coated with tomato sauce and yogurt. Once served, your waiter will return with a longhandled pot of melted butter to pour over your meal, completing this, very calorific, luscious feast. 

7. Dolma

Dolma means filling, so any vegatable can be the base for dolma. Change the suffix, though, and you can say “doldum”, “I’m stuffed”.

Peppers (biber dolması), zucchini (kabak dolması), vine leaves (yaprak dolması), cabbage leaves (lahana dolması), or chard leaves (pazı dolması) are stuffed – the leaves are rolled up, of course – with a mixture of ground beef, spices, and a little rice, then cooked in diluted tomato paste.

There’s a vegetarian stuffing too, with a base of sautéd onions and tomatoes with rice, spices, pine nuts, and currants, making it sweet and spicy and delicious. Both dolma versions are often served with yogurt.

The origins of dolmas trace back to the Ottoman Empire, and they have since become one of the most popular dishes in Turkey as well as in the Balkans (i.e. sarma), Romania (i.e. sarmale), and various Eastern European and Middle Eastern countries.

2. Köfte

Meat balls. Don’t go into a köfte restaurant expecting anything other than köfte. These restaurants are heaven for the indecisive. The only choices here are whether you have a full or half portion and whether you fancy green salad or piyaz – beans and onions in oil. And don’t expect balls, either.

Köfte is spiced minced beef formed into rolls and fried. To complete the experience, make sure there’s a pot of hot red pepper sauce on the table; it perfectly tangs up the succulent meat.

3. Hamsi (anchovy)

With around 5,000 miles of coastline, fishing is big industry. But the number one favorite fish is hamsi, fresh from the Black Sea. While it can be baked or poached, it’s simply best when it is fried.

This intense flavored little fish is cooked whole, coated in a little flour, and placed in a wheel formation around the frying pan. Once the first side is cooked, place a plate over the top, flip the pan, and slide the wheel of fish back in to cook on the other side. Delicious served with a green salad.  

4. Zeytinyağlılar (“those with olive oil”)

Time to feed the vegans. Any restaurant displaying a variety of dishes in the window will also have zeytinyağlılar – vegetable dishes cooked in olive oil and served cold.

The most popular dishes are leek, runner bean, and artichoke, but you can also find eggplant, celeriac, and red and green peppers. Onions and carrots are sautéd in olive oil to form a base to which a single vegetable, not a mix of vegetables, and water is added together with a little rice and lemon juice.

Light and refreshing, they make a great starter or a meal when put them together with bulgur rice. You’ll find them also on the meze menu, but more about mezes later.

5. İmam Bayıldı

This is an eggplant dish. Eggplant features a lot in the Turkish kitchen and this is a very popular version. The eggplant is cut in half lengthwise, slits are cut into the flesh, and it is then fried in olive oil – and, yes, it soaks it up.

The slits are then filled with a tomato and onion sauce with garlic and herbs and the whole thing is baked. Served with good crusty bread and yoghurt, it’s a satisfying tangy, earthy dish.

6. Karnıyarık

As with so much of Turkish cuisine there is a meat version and a veggie version. Karnıyarık is the meat version of İmam bayıldı, cooked exactly the same but with ground beef or lamb in the stuffing. It’s never going to look elegant on the plate but it is a delicious dish, and best served with rice and plain yogurt.

8. Çiğ Köfte (chee kerff-te – raw meatballs)

This one began as a serious meat dish but ended up vegan! A speciality dish of raw mince and spices, it was prepared for special occasions – and still is a some parts of the country. The mince is rubbed with the heel of the hand over bumps on the base of a special round dish as spices and bulgur rice are added. 

Today, however, if you buy from any çiğ köfte shop or restaurant, you’ll be getting a purely vegan version using bulgur rice as raw meatballs are now banned in shops and restaurants. But if you travel outside the big centers, be sure to ask first! 

Fine bulgur is mixed with onions, tomato and red pepper puree, tomatoes and cumin to make a thick paste that is shaped into rolls and served wrapped in lettuce leaves topped with chilli sauce and a squeeze of lemon. A delicious appetizer. 

9. Mantı 

Imagine Italian ravioli made of dough rather than pasta, a third of the size, and topped with tomato sauce, garlic yogurt, and chili pepper infused melted butter. It is heaven. Mantı can be shop-bought, dried in vacuum packs, but the very best is hand made… and homemade, as restaurants can be a bit shy with the garlic.

Lots of small restaurants now have women dressed in village clothing, sitting in the window making mantı the traditional way – rolling out the dough, cutting into squares, pulling off small bits of meat mixture to place on each square, then forming the squares into small, evenly shaped parcels. These women are skilled, their fingers work fast, and it is impressive to watch – if a little voyeuristic. 

10. Kahvaltı (breakfast)

The full Turkish breakfast is a sumptuous feast of dishes, the promise of which will get the most resistant early riser out of bed. In an array of small dishes you’ll find salad veg, olives, cheeses, pastes and conserves, kaymak (a thick cream similar to clotted cream) with honey.

Then there are the eggs – boiled, fried on their own or with sucuk (or sujuk – a spicy cured beef sausage), or the delicious menemen very similar to the currently fashionable Arabic shakshuka. And not forgetting the deep-fried section with sigara boreği (cigar-shaped rolls of puff pastry stuffed with cheese and parsley) or the delectable, juicy, best-eaten-as-soon-as-they-arrive, pişi – deep fried balls of bread dough. 

It’s a fabulous mix-and-match breakfast served with bread or simit and plenty of tea. Every cafe and restaurant serves its own version and the quality does vary, so be selective. But if you are lucky enough to be in Van in the east of the country (probably not these days), or find a restaurant serving a Van breakfast, do not miss out! 

11. Meze

Another meal of small dishes but at the other end of the day, the meze is famously for drinking rakı with, though beer, wine, or water are equally acceptable.

Much like the Spanish tapas and pretty much the same as the Greek meze, the Turkish meze is a selection of salad, fish, and vegetable dishes, all of which can be easily made at home. On long summer evenings sitting out with good friends, the meze is often followed by a full kebap of juicy lamb or beef or yaprak ciğer – very thin slices of liver fried in butter. 

12. Gözleme

This is a simple yet delicious snack that was often seen as village food, but is now popular in all towns, cities and holiday areas. A thinly rolled out flat bread is folded up with a filling and fried on a dome-shaped metal plate over a fire.

All you need do is choose your filling. Ispanaklı  is spinach, which wilts in the bread as it cooks. It sometimes comes mixed with lor peynir, a salty village cheese, or feta. Or you can have the cheese without the spinach in the peynirli gözleme, which simply means “with cheese”.  

Patatesli is the more filling potato version, either prepare with boiled potatoes or grated uncooked potato that heats as the gözleme cooks. And, finally, yeşilikli, or with ‘greens’, that can be anything from parsley to a mix of wild greens.

So easy are they to prepare and the fire to set up that you’ll find them being served at most outdoor events – festivals, markets, along the beach front…

13. Pide

Another flatbread dish but this time thicker, traditionally shaped like a boat, filled with more complex fillings, and baked in a wood-fired oven, producing a crispy, crunchy base.

Pide comes from the Black Sea region but is now a firm favorite throughout the country.

Traditional fillings are sucuklu yumurta, which is a spicy Turkish sausage topped with eggs and cheese, and ispanaklı kaşar, which is spinach and kaşar, a yellow, sheep’s cheese.  

Restaurants offer many other fillings, and they are all delicious, so you’ll have to keep going back to try them all.

14. Lahmacun

Yet another iteration on what to do with dough, this dish is often called the Turkish pizza.

It is very much like a pizza too. The dough is left flat, the filling is placed on top, and the whole thing is baked – the best are baked in wood-fired ovens.

The filling is a mix of mince, tomato paste, garlic, and spices that is spread over the dough. You can ask for an acılı lahmacun, which is with the addition of chili pepper to spice it up.

The base is thinner than a thin pizza and the topping is just the paste topping – nothing fancy. So, once served, you can dress it with parsley, onion, more dried chili, and a squeeze of lemon, then roll it up and eat it wrapped in a napkin. Ayran goes well with it.

You will find lahmacun salons that sell, well, pretty much nothing but lahmacun. They are small and crowded, so you squeeze yourself into a seat and the waiters squeeze themselves around the tables. Eating here is a social, lively and noisy experience – and well worth it.

15. Börek

There is no one börek that epitomises börek. Borek is more a family of snacks that are made with layers of thin pastry known as yufka, a bit like puff pastry, but only a bit.

It is the same stuff that baklava is made with, but börek is usually savory.

There is sigara böreği, a single triangle of yufka rolled up with cheese inside and deep fried – the shape of a cigarette. There is paçanga böreği, a larger roll filled with meat or cheese, diced tomatoes and green peppers and fried.

Gül böreği is so called as a long sausage of filled yufka is shaped into a spiral resembling a rose (gül). You’ll find this in bakeries, and it can be filled with spinach, cheese, or potatoes.

Then there is the delicious su böreği. This literally means water börek, so called because the yufka is first briefly boiled in water before being filled and baked.

I said börek is usually savory. But there is a sweet börek, Kürt böreği, from the Kurdish regions, which is plain baked yufka sprinkled with icing sugar. Ask for it at any small eatery.

16. Künefe

The Turks know what to do with sugar. A nation with a sweet tooth, they have devised wonderful ways of consuming the stuff.

Künefe is a mouth-watering masterpiece that is becoming popular in the West. But, really, the offerings here don’t compare with the traditional, authentic version you can find in small cafes and restaurants in Turkey.

Individual künefe pans are coated with butter-soaked shredded dough, then cheese, such as mozarrella, is sprinkled on top, and this is covered with another layer of shredded dough, packed down tightly.

It is cooked on the stove with another pan on the top, and when the bottom has browned, it is flipped for the other side to cook.

The final step is pouring over a sweet sugar syrup and leaving it a few minutes to absorb. Decorated with chopped pistachios, it is served warm, and you will never forget the first time you bring your first bit of stretchy cheesy künefe to your lips.

17. Baklava

Crispy and crunchy, soft and succulent, nutty, sweet and sticky: that is baklava.

It is superior, sophisticated and sought after, because it is never quite the same when bought at home as it is when you bit into it while travelling in Turkey.

And if you are travelling in Turkey, then lucky you, as you can try out all the different types of Turkish baklava.

Layers and layers of almost translucent yufka pastry are topped with with pistachios – fine ground, medium ground, and thick ground – and then covered with more layers of yufka. Melted butter is poured over the top and it’s then baked in a wood-fired oven. Once out, sugar syrup is poured over it and allowed to soak in. It is really a heavenly delight, rich and wonderful.

There is a lighter version, sütlü nuriye, where the sugar syrup is replaced with sweetened milk. This makes it much fresher and less sweet somehow. And then there are versions using walnuts instead of pistachios.

Whether cut into squares or triangles, baklava really is the ultimate in decadent desserts. But if you are thinking of bringing some home with you from your foreign travels, it doesn’t last long – just 3-5 days.

So it’s just as well there is kuru baklava, or dry baklava, which uses less syrup preventing it crystallize. This will last up to 30 days so you can bring some home as gifts – if you don’t open it up before seeing your friends.

18. Ekmek Kadayif

The Turkish take on bread pudding is ekmek kadayıfı. It used to be made with leftover bread but the special, crumtpety-type bread is often specially prepared today.

Once cooked, the bread is sliced vertically through the middle and the two pieces are put back together with a layer of kaymak, very similar to clotted cream.

If you are reading through these dessert resipes, you will know by now that the next step is to soak the whole thing in sugar syrup and decorate it with pistachios. It is moist and sweet and delicious.

19. Şekerpare

Another base for sugar syrup – and why wouldn’t we want one? – is şekerpare.

These small almond-flavored cookies are soaked in syrup, making them moist and melt-in-the-mouth. With a little sprinkling of dessicated coconut they make a delightful dessert.

20. Ayva Tatlısı (Quince Pudding)

Raw quince can be tart and tough so they are most often cooked to bring our their sweet and delicate flavor.

Ayva tatlısı is a popular winter dessert in Turkey, where the quince are boiled in syrup with cloves and cinnamon. The long cooking process transforms the quince into a soft and delicate ruby-colored dessert.

Best topped with kaymak and a sprinkling of chopped pistachios, of course.

21. Dondurma

If you are in Turkey, visit Mado, an ice-cream and pastry palor with outlets across the country. There you can pour over a menu with pages and pages of wonderful ice-cream treats, from single scoops to mixed flavored cakes.

Well, not cakes, really. But ice-cream so thick it looks like and is sliced like a cake. Turkish ice-cream, dondurma, is unique, containing salep, from the root of an orchid, and mastic, a plant resin, that gives it a thick and chewy texture.

22. Lokma & Tulumba

And if that isn’t enough sugary-syrupy calories for you, perhaps go syrup and deep fried. Lokma, small balls of deep fried leaved dough covered in syrup, or tulumba, a thinner dough syringed into hot fat and soaked in syrup – a very popular street food in Turkey. 

Caroline Williams is a British writer who lived in Istanbul for 15 years.

The post 20+ Popular Turkish Foods To Try Out appeared first on Chef's Pencil.

Find below a traditional Syrian shawarma recipe that you can easily make at home. The traditional Syrian shawarma marinade recipe often includes slices of sheep and/or beef fat, which enhance the flavor and make the meat juicier. However, you can still make delicious shawarma without it.

Enjoy!

Print

Syrian Chicken Shawarma

Syrian shawarma is considered by many to be the best shawarma, and one of its secrets is the delicious garlic sauce that accompanies it.

Course Main Course

Cuisine Syrian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Waiting Time 5 hours hours

Total Time 5 hours hours 50 minutes minutes

Servings 4 servings

Author Mia Florea

Ingredients

For the Meat Marinade:

• 1 lb chicken breast or thighs
• 1 small chopped onion
• 2-3 cloves chopped garlic
• 1 teaspoon lemon zest
• juice from half a lemon
• 3 teaspoons salt
• ¼ cup yogurt
• 1 tablespoon red bell peppers paste you could swap for tomatoes paste if you don’t have
• 2 tablespoon shawarma spice mix
• a few tablespoons water to help it blend

Ingredients for the Toum (Shawarma Garlic Sauce)

• 1/3 cup chickpeas water (aquafaba)
• 1 teaspoon lemon zest
• 4 garlic cloves
• 1 teaspoon lemon juice
• 1 teaspoon salt
• a few tablespoons olive oil

For the Assembly:

• meat
• garlic sauce
• a few slices pickled cucumber
• French fries

US Customary – Metric

Instructions

For the Chicken:

• Place the chicken on a chopping board and using a cleaver slightly beat it to create a uniform surface. Proceed the same if you are using thighs. Don’t beat it too thin.
• In a jug place all the other ingredients and using a hand blender mix all until smooth.
• Place the chicken in a bowl and pour the sauce over massaging it into the meat. Place in the fridge for at least 4 hours however overnight is better.
• Once out of the fridge layer the meat in a casserole adding thin slices of beef or sheep fat in between each layer. This step is important for adding lots of flavor and moisture to the meat. However if you are unable to find beef or sheep fat then simply skip it.
• Place the casserole in the freezer for about 1-2 hours. When out of the freezer slice into squares and place the meat on skewers.
• Bake in a preheat oven at 200 Celsius/ 390 Fahrenheit for about 30 mins or even better put them on a grill. Then slice the meat from the skewers.

For the Toum (Garlic Sauce):

• In a jug add all the ingredients except olive oil. Using a hand blender mix all until foamy. Then start adding the olive oil just as you would when making mayo slowly until you get the mayo like texture. The next step is optional as I like to add a couple tablespoons of Greek yogurt.

For the Assembly:

• On an Arabic bread add some garlic sauce, a few slices of pickles, some fries and meat. Wrap the shawarma and place it on a hot skillet to seal it and give crusty sides.
• Cut in half, top with extra sauce and the traditional way is to give it a sprinkle of pomegranate syrup.

Notes

Tip: Always add more garlic sauce then you think you need!

Related: Shawarma Guide
Related: Lamb Kebabs with Couscous & Tzatziki
Related: Cheese-Stuffed Kebabs (Kaserli Kebab)
Related: Chicken Shish Kabob (Kebab) with Tabbouleh
Related: Spicy Beef Skewers with Hummus
Related: Most Popular Syrian Foods

The post Syrian Chicken Shawarma appeared first on Chef's Pencil.

In Arabic countries, muhammara is not only a dip, but also enjoyed as a side dish for lamb, chicken or seafood.

Enjoy this delicious muhammara recipe by Chef Giorgos Tsoulis!

Print

Muhammara: Middle Eastern Red Pepper Dip

Course Sauce and Dips

Cuisine Middle Eastern

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Author Giorgos Tsoulis

Ingredients

• 400 g jar of roasted red peppers (or roast your own red peppers)
• 150 g walnut crumbs
• 60 g rusk grated (or breadcrumbs)
• 60-80 ml olive oil
• 1 tbsp tahini
• 2 tbsp pomegranate molasses
• ½ tsp crushed chili flakes (or Greek bukovo)
• salt
• pepper

For serving:

• nachos
• baked pita bread, as for souvlaki
• homemade pita bread
• sourdough bread
• raw vegetables sticks

US Customary – Metric

Instructions

• Place all the ingredients in a food processor, season with salt and pepper to taste, and blend well.
• Muhammara can be served with nachos, baked pita bread, sourdough bread, raw vegetables sticks or anything else you want.

Enjoy!

Notes

We can replace the molasses with grape molasses and instead of walnuts we can use white almonds.

Related: Most Popular Middle Eastern Foods
Related: Tapenade
Related: Tzatziki – Cucumber Yoghurt Dip
Related: Taramosalata: Greek Fish Roe Dip
Related: Homemade Moroccan Spice Blend
Related: Sweet Chilli Jam
Related: Walnut Skordalia

The post Muhammara: Middle Eastern Red Pepper Dip appeared first on Chef's Pencil.

Once known to be the center of the ancient Dilmun civilization, its location has strategically brought several cultures together, including Persian, Sumerian, Assyrian, Babylonian, Portuguese, Arab, and British. All these influences can be experienced firsthand in Bahraini cuisine.

Many of the local dishes found around the island of Bahrain are inspired by these cultures giving its visitors the unique opportunity to experience different flavors in one country.

Drumrolls please for the most popular 23 Bahraini foods.

1. Samboosa

A thin pastry dough stuffed with different choices of fillings and shaped into a triangle. Stuffing can include other options ranging from cheese, meat to pizza-style fillings. Fried to a perfectly crunchy golden pocket, there is no local restaurant on this island that doesn’t serve you this appetizer to eat anytime during the day, whether for breakfast, lunch, or dinner.

A local experience would be to eat those Samboosas wrapped up in freshly prepared chapati bread and then sprinkled with hot sauce. This special combination which most locals eat for breakfast, can be found in local Chai Kark shops all around the island.

2. Mehyawa

Mehyawa, a Persian-inspired sauce, is loved by many locals. When you realize how Mehyawa is made, it might not be appealing, but you don’t want to miss out on one of the best local creations when visiting Bahrain.

To make Mehyawa, anchovies are fermented over a few days to create their unique flavor and then mixed with spices such as anise, coriander, and cumin. It is then blended to create a sauce-like texture that can be drizzled over other dishes. You can sometimes find it in the local bakeries, where it is served and spread on freshly baked Iranian bread or with reqaq – a wafer-like thin bread.

3. Luqaimat

A sweet dough made with a blend of flour, yeast, sugar, saffron, and some cardamom, these sweet crunchy dumplings are the perfect bite-sized desserts that you will not be able to stop eating.

Fried and then served with either sweet or date syrup poured on top, luqimat is particularly popular during the month of Ramadan but is served year-round in major local restaurants. You might even come across new and modern versions of this dumpling, stuffed with various spreads like Nutella, lotus, or pistachio sauce.

4. Machboos

A famous rice dish that can be cooked with either chicken or meat. The uniqueness of this dish comes from the use of Bahrat (a special spice blend) and Loomi (dried lime). The Bharat creates an explosion of infused flavors in your mouth while the Loomi gives the dish just the right kick of taste.

The rice, chicken, or meat are usually all cooked together, giving the rice a unique flavor too. To top it off, the rice is sprinkled with a mix of rose water and saffron and served with a side of the famous Daqoos – a green chili-based sauce.

5. Emmawash

Emmawash is the sister dish of Machboos, made with rice and shrimps, black-eyed peas, mung beans, and lentils are used. After caramelizing some onions, the shrimps are cooked.

Then the beans are added with the blend of Bahrat and Loomi then topped off with rice and boiled all together. This dish is especially popular in the first month of the Islamic calendar, Muharram, where locals cook it in big batches and give portions for free to visitors of the capital Manama.

6. Baid Tamat

The most popular dish for breakfast: baid which means eggs & tamat which means tomatoes. This delicious combination is fried together to perfection.

The most basic recipe calls for just tomato and eggs, but you can find different variations that include other ingredients like onions, tomato paste, and other fillings. This dish is best eaten with freshly baked Iranian bread or a side of baked beans.

7. Khobez Jebn

You cannot go to Bahrain without visiting one of your local Khabaz (Baker), these little bakeries found across the island inside the neighborhoods start their days at the break of dawn, preparing fresh bread. One thing on their minimal menu that you don’t want to miss is Khobez Jebn.

Made with bread dough, then smeared with spreadable cheese and shaped into a pocket, this simple yet delicious breakfast is freshly baked in clay ovens. This street food is always the way go to when you are looking for a budget-friendly meal!

8. Kabeb Bahraini

This appetizer may be called a kebab, but this kebab is not made out of either meat or chicken. On the contrary, this dish is the perfect vegetarian option that the local Bahraini cuisine offers!

Bahraini kebab is made with a mixture of chickpea flour, gram masala spices, eggs, and finely chopped tomato and onions. Shaped into small buns and fried, these kebabs are served all year round but are extremely popular during the month of Ramadan where they are served for an Iftar meal with a side of sour tamarind sauce (tamarind is a tropical fruit commonly used in cooking to add a unique and slightly sour taste to dishes).

9. Zenjabari

This fried bread is not found everywhere on the island of Bahrain. You will need to look for the special shops that make it, Qambar sweetshop in Muharraq is one of those famous shops. The dough is made with flour, yeast, and black sesame.

Why is this bread worth the trip all the way it Muharraq? Because this bread can be served as a sweet option with powdered sugar sprinkled on top or stuffed with spreadable cheese for a savory option. Some locals even add hot sauce to the cheese and enjoy it alongside Samboosa and Chapati.

10. Balaleet

If you fancy foods that combine both sweet and salty flavors, then this dish will be your favorite. Made with sweetly spiced vermicelli pasta and then topped off with either a fried or scrambled egg, Balaleet is one of the most famous dishes on the island that you can find served at breakfast time in most local restaurants.

The hint of sweetness and saffron-flavored vermicelli is the perfect combination with eggs making it the best carb/protein combination for breakfast to keep you full all day.

11. Sharbt Zafran

This Persian-inspired drink is a local must. A refreshing sweet saffron drink that many locals believe has a lot of health benefits too like lowering blood pressure, controlling depression, and much more. Some even believe consuming it daily can result in glowing skin! Best served chilled, this drink can be enjoyed with any meal during the day!

12. Samak Safi

Safi is a local fish that can be found around the Island of Bahrain. The locals love to fry this fish after spicing it with a special blend of turmeric, black pepper, dried coriander, and sumac. It is then served with plain basmati rice and a side of fried tomatoes and eggplants. Very simple, yet very delicious.

13. Tikka

If you are a fan of grilled chicken or meat, this one is a dish you do not want to miss. Found served at dinner time mainly, tikka is available in both meat and chicken option. The meat or chicken pieces are marinated overnight and grilled for you on the spot.

The chicken gets flavored with tomato and paprika spice. For the meat, there are two choices. One is Yoghurt tikka, marinated with yogurt mix, and the other is Loomi tikka, where the Tikka is coated with Loomi marination for a sour flavor. Served with freshly baked Iranian bread and greens, this makes the perfect dinner for meat lovers!

14. Harees

Harees are usually served as a side dish. It is made with coarse wheat, lamb meat, and ghee. Boiled for over 8 hours until the mixture turns to a porridge-like texture. This dish is popular during the month of Ramadan and is served almost every day as part of the Iftar meal.

You can find varieties of Harees, especially between the different Gulf countries. Some add cinnamon and sugar to it just to give it a slightly sweet taste. Others substitute wheat with oats and meat with chicken.

15. Thareed

Thareed holds a special place for most locals as it is believed to date back to the times of the prophet. This meat and vegetable stew is served spread either over normal bread or crispy bread – Regag. You can find this local dish all year round, but it is also one of the main dishes served during the month of Ramadan for the Iftar meal.

16. Macaroni Taybeen

Macaroni Taybeen literally translates to the good old Macaroni. This dish is mainly found at local vendors or visiting locals at home. It is made with Macaroni pasta, minced meat, tomato paste, and a mix of vegetables which usually includes peas, carrots, and potatoes, a hint of dill, and dried coriander. Sometimes, the macaroni dish is topped off with Bechamel or cheese sauce.

17. Ghoozi

Ghoozi is originally a traditional Iraqi dish that became very popular in Bahrain it technically became a local dish too. Available to order in most restaurants for lunch, this dish consists of roasted lamb stuffed with rice and minced meat, topped off with sprinkled nuts and raisins, and served over a bed of spiced rice.

18. Keema

This southern Asian-inspired dish is made with minced meat- beef, lamb, or mutton. Once browned, peas are added to the meat. In some variations, you will also have a mix of peas, potatoes, and tomatoes too. Served all day long, some love to have this dish for breakfast with a plate of fried eggs on the side.

19. Bahraini Halawa

This traditional dessert is believed to be a variation of the Omani Halwa. It also goes by the name Shawiter Halwa as the family that has been running the sweet shops that sell this dessert for the past 150 years is from the Shawiter family.

The jelly-like dessert is cooked at high temperatures and stirred constantly to achieve its unique gelatinous texture. A mix of sugar, cardamom, nutmeg, and saffron, it is always best to taste fresh with a sip of Arabic coffee. The sweet shops have special tin pots that are used to pack up this sweet.

You can experience and watch how this traditional sweet is prepared in Bahrain if you visit one of the local sweet shops in Muharraq city. 

20. Nashef

Another Indian-inspired meat dish: deboned lean lamb is boiled for over an hour to become soft and tender. Once ready, onions and tomatoes are caramelized with Indian spices and then combined with the meat. This dish is usually served with a side of white rice or freshly baked Iranian bread.

21. Aloo Basheer

Aloo translates to potato in the Urdu language. Aloo Basheer is a famous local shop that you can find in Bab Al Bahrain in central Manama that only serves one thing: Aloo Basheer. So, what is Aloo Basheer? This small old shop that dates to 60 years back was founded by a Pakistani immigrant in Bahrain.

He only served one thing: potato patties drenched with his special hot sauce and chickpeas. It is for sure a dish that you do not want to miss during your visit. This dish became so famous in Bahrain that even when other restaurants tried to copy his creation, they were still forced to call it Aloo Basheer to try and attract customers.

Our advice is to take a nice trip to Bab Al Bahrain and try the original one!

22. Khanfaroosh

A donut-like saffron cardamom cake, these traditional Bahraini desserts are made with rice and wheat flour and usually are served during occasions or in celebration of Eid – the end of the month of Ramadan. These cakes are fried just like donuts and sprinkled with icing sugar before serving.

23. Ogaili

Like Khanfroosh, Ogaili is a bundt-like saffron cardamom cake. The ingredients also include rice and wheat flour, but then uses Tahini and sesame for buttering up the pans before being baked in the oven. 

Related: Most Popular Foods in Qatar
Related: Most Popular Foods in Saudi Arabia
Related: Most Popular Foods in Dubai

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Seen as a symbol of hospitality, food plays a very important role in traditional Saudi Arabian culture. Generosity, warmth, and a sense of sharing are hallmarks of this country’s heritage and this can be seen reflected in the food they eat. 

If you ever happen to find yourself invited to a meal by a Saudi, you can expect generous amounts of food laid out on large platters. 

The most common food items in Saudi Arabian culture include rice, spices, chicken, lamb, yogurt, potatoes, bread, and dates. The majority of the dishes that are found here are hearty and packed full of flavor. 

Let’s take a look at 20 of the most popular foods found in Saudi Arabia that you absolutely must try!

1. Ruz Al Bukhari

Also known as Al-Fahm, Ruz Al Bukhari is a fragrant rice dish that usually comes served with roast chicken. The dish features a variety of spices such as cinnamon, cumin, cardamom, and star anise and is often topped with raisins and fried onions, It is served with a spicy tomato sauce on the side (also known as salata hara). Some variations of the dish also include almonds and pine nuts.

Ruz Al Bukhari literally translates to Bukhari rice and is believed to have gotten its name from the ancient city of Bukhara, a prominent stop on the Silk Road in Central Asia.

2. Muttabaq

Muttabaq is a famous Saudi Arabian snack that consists of a thin layer of bread stuffed with minced meat, eggs, leeks, and scallions. The word Muttabaq roughly translates as folded. Crispy on the outside and generously stuffed on the inside, this dish is usually shallowly fried, though you will find them baked in some regions.

The thin Muttabaq dough is rolled out into a large rectangle, topped with the minced meat and egg filling, folded into a smaller rectangle, and then cut up into squares and served with lemon wedges and whole chilies. 

3. Harees

Harees is one of the oldest dishes in the Kingdom of Saudi Arabia and is considered a staple during the holy month of Ramadan. The spices used to cook Harees depend largely on the region you find yourself in, though in most cases cardamom, cumin, and cinnamon are used. 

The basic ingredients for this dish include coarse ground wheat, meat, and oil/butter, which are all thoroughly mixed to form a kind of homogeneous mixture that slightly resembles oatmeal. The dish is often served topped with fried onions and garlic.

4. Tamiya (Falafel)

Tamiya, also known as falafel, is a vegetarian fritter made from either chickpeas or fava beans, or in some cases both, and is probably one of the most popular snacks available in Saudi Arabia.

You can either buy these fritters on theır own or find them served in khubz (Arabic bread) as sandwiches. The sandwich generally consists of veggies such as eggplant, pickles, and tomatoes and can sometimes also include sliced boiled eggs.

Tamiya is usually paired with a thick garlic-tahini sauce, either on the side (if you buy them as is) or inside the sandwich.

Falafel is a highly popular food throughout the Middle East. It is a staple dish in Lebanon, Jordan, Syria, and Dubai, as well as other countries in the region.

5. Ful wa Tameez

Full (or fool) wa Tameez is a warm, appetizing breakfast dish consisting of a mashed fava bean dip and thick bread. This dish is especially popular during Ramadan and is often eaten during Suhoor (pre-dawn breakfast). 

Fava beans are cooked here with cloves of garlic, onion, tomatoes, and spices and are then served with Tameez (thick, flatbread). The dish comes served with a generous drizzle of olive oil and fresh herbs.

6. Shawarma 

It should come as no surprise that one of the most popular foods available in Saudi Arabia is shawarma. Found almost everywhere you go, shawarma is a staple Arabic dish that consists of meat cut into thin slices, layered on top of each other in a huge cone-like shape, and slow-roasted on a spit.  

The meat is then stuffed in khubz (Arabic bread), topped with pickles, french fries, and tahini sauce, rolled into a sandwich, and served. While chicken shawarmas are the most common throughout the Kingdom, you’re just as likely to find beef or lamb shawarmas in most restaurants. 

7. Kibbeh 

Kibbeh can easily be thought of as the epitome of Saudi Arabian comfort food. The word Kibbeh comes from the Arabic word kubbah, which means ball. Made from a fine paste of bulgur wheat and meat, kibbeh is a deep-fried croquette consisting of toasted pine nuts and spices. 

To prepare kibbeh, bulgur wheat and ground meat (usually lamb or beef) are first processed together to form a fine paste. This paste is then shaped into balls, stuffed with a mixture primarily made up of pine nuts and spiced meat, and fried. You can also find them baked or served raw in some places. 

8. Mandi

Although traditionally from Yemen, Mandi is a meat and rice dish that is extremely popular in most Arab countries, including Saudi Arabia. The meat used in Mandi is boiled with whole spices, cooked in an underground oven pit, and then smoked using coal.

The rice for this dish is cooked using a blend of spices, the main one being turmeric, from which it gets its iconic yellow color. Mandi is traditionally served on a large round platter (usually meant to be shared) and comes topped with raisins and fried onions.

9. Gahwa

Gahwa has been a central part of Saudi Arabian culture for centuries and is the ultimate symbol of hospitality when it comes to welcoming guests. Gahwa is essentially Arabic coffee made from ground-roasted coffee beans mixed with spices such as cloves and cardamom.

This drink is available at all times of the day and even at night and is typically consumed with fresh dates or sweets. Gahwa is served in distinct thermoses called Dallah and is usually poured into tiny cups or mugs. Due to its slightly bitter taste, Gahwa is consumed only a few centiliters at a time.

10. Hummus

Hummus is a famous Middle Eastern dip made with chickpeas, tahini (sesame paste), garlic, and lemon juice. Traditionally, hummus is served with a generous drizzle of olive oil and eaten with freshly baked khubz.

Along with regular hummus, you’ll also find Hummus Bil Laham, or hummus with meat, all over Saudi Arabia. Hummus Bil Laham, as the name suggests, comes topped with ground meat (usually lamb or beef), pine nuts, olive oil, and fresh parsley and is also eaten with khubz (flatbread that’s commonly used to scoop up food). 

11. Ferek

Ferek is a traditional favorite amongst locals and is especially enjoyed during the cold winter months. It is made using caramelized onions, sugar, spices, and bread, which are all then processed into a fine brown paste.

This dish is an amazing combination of sweet, savory, and hearty all at once and is beloved in every region of the country.

12. Saleeg

Saleeg is a traditional rice dish consisting of short-grain rice cooked in chicken/meat broth. Hailing from the Hijaz region in Saudi Arabia, Saleeg is a creamy, porridge-like dish that is generally eaten during special occasions and in the colder months. 

Saleeg is a relatively easy dish to make and consists of just a few simple ingredients—rice, roast chicken or beef, milk, olive oil, butter or ghee, and a mixture of spices. It is served on large circular platters (Tabasi) with the chicken or beef sitting directly on top of the rice.

13. Kunafah

Kunafah, or Kanafeh, is a sweet and crunchy pastry that is famous throughout the Middle Eastern region. You can find kunafah in dozens of shapes and forms in almost all Arab countries. 

The preparation for this dish varies depending on the region you’re in, but typically, Kunafah consists of a crunchy shell (usually made from either semolina or shredded phyllo) that is stuffed with either a cream or a cheese filling and drizzled with a generous amount of sweet syrup. It is then cut into small portions and served warm.

14. Dajaj Mashwi

Dajaj Mashwi is a spicy barbecue chicken dish loaded with spices. Chicken breast is typically used to prepare this dish though you will find most restaurants serving a variety of cuts. The chicken is marinated with an assortment of spices and herbs, some of which include paprika, red chili powder, black pepper, sumac, and za’atar.

It is generally served alongside a mixed salad and garlic sauce but can also be eaten with rice, couscous, or soup. 

15. Maamoul

Maamoul cookies are shortbread butter cookies filled with a variety of different fillings such as dates, walnuts, figs, pistachios, and almonds. Date Maamoul cookies are the most popular choice in Saudi Arabia and are traditionally served during holidays and celebrations, where they are made or bought in large quantities to be shared with neighbors and friends. 

Maamoul cookies are shaped into little domes and are best enjoyed with a cup of tea or Gahwa. The dough for the pastry is made from semolina flour and has a buttery, almost melt-in-your-mouth, feel to it. 

16. Fatayer

Fatayer is a meat-filled pie dish that can alternatively be made with a variety of fillings such as cheese, labneh, and spinach. A delicious mezze, these pies are generally served as appetizers alongside hummus and kibbeh.

The preparation for Fatayer begins with a dough that is rolled out into an assortment of shapes. These are then filled with a wide variety of fillings, depending on preference, and baked in the oven until they are golden to perfection.

17. Kabsa

Kabsa is perhaps the most famous dish in Saudi Arabia and is considered the national dish of the country. Similar in nature to Ruz Al Bukhari, Kabsa is an aromatic rice and roast chicken dish served on large communal platters.

The rice for this dish is cooked in the same water that is used to cook the chicken and is flavored with a blend of spices such as ground coriander, ground cumin, black pepper powder, red chili powder, ground cloves, and ground cardamom. Just like Ruz Al Bukhari, it is often served with Salata Hara (spicy tomato sauce) and is topped with fried onions, raisins, and oftentimes, pine nuts.

18. Sambusak

Sambusak, also known as Sambousa or Samosas, are snacks or appetizers that are popular not only in Saudi Arabia but throughout the Middle East, South Asia, and Africa. These savory pastries are similar to hand pies and are stuffed with a variety of fillings—cheese, ground beef, and chicken being the most common options.

Sambusak is a relatively easy dish to make and involves taking thin buttery dough, stuffing it with your choice of filling, and then deep-frying.

19. Tharid

Tharid is a hearty spicy lamb and vegetable stew served over thin, unleavened bread (regag). This dish is quite popular during the holy month of Ramadan and is said to be one of Prophet Muhammed’s (PBUH) favorites.

The meat for Tharid is stewed with a variety of spices and vegetables, usually potatoes, onions, and carrots, and is then arranged over crispy thin bread and served.

20. Arayes

Arayes are crispy pita bread sandwiches that come stuffed with minced lamb meat, spices, and herbs. They’re traditionally considered snack food and can be either baked, pan-fried, or grilled.

The filling for Arayes consists of seasoned minced meat, onion, tomatoes, and sometimes pomegranate molasses. The pita bread when stuffed is then generally grilled, resulting in a crunchy hard shell on the outside and soft, meaty filling on the inside. 

The food in Saudi Arabia encompasses a wide variety of warm and hearty dishes and is heavily influenced by the Kingdom’s nomadic past. As seen above, large communal platters are considered to be the very essence of Saudi Arabian food culture with most of the dishes featuring meat, rice, spices, and bread. 

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This hot, hearty dish is based on a garlic and onion tomato sauce, seasoned with cumin and hot pepper, topped with a hard boiled or fried egg, and garnished with parsley. This dish, prepared by frying different vegetables, is often accompanied by yogurt and is both easy to prepare and incredibly delicious.

Shakshuka can be customized to suit individual preferences and regional variations. Some variations include crumbled feta cheese, olives, spinach, or merguez sausage. It is often garnished with fresh herbs, such as cilantro or parsley, and a drizzle of olive oil to enhance its presentation and taste.

How to Make Shakshuka

Begin by dicing the onion and red peppers, then sauté them in a hot pan with a small amount of olive oil. Once they begin to soften and develop a lovely aroma, introduce the minced garlic, cumin, and paprika, and don’t forget to season it with a pinch of salt and a dash of pepper.

Now, incorporate the canned tomatoes and pour in half a cup of water, giving everything a good stir to meld the flavors. Allow the mixture to come to a gentle boil before reducing the heat. Once it reaches a gentle simmer, it’s time to crack the eggs gently over the top of the mixture, sprinkle with chopped parsley, and cover the pan. Let it cook until the eggs are set to your liking.

To enjoy this delightful dish, serve it alongside some pita bread, and you’re in for a tasty treat.

Print

Shakshouka (Shakshuka)

Shakshouka is a great choice for a tasty and nutritious breakfast, brunch or lunch.

Course Breakfast, Brunch

Cuisine Israeli, Middle Eastern, Tunisian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Razvan Stupar

Ingredients

• 6 eggs
• 1/2 onions
• 2 red peppers
• 1 tsp cumin
• 1 tsp paprika
• 1/2 garlic clove
• 1 can tomatoes
• 1 bunch of parsley
• 1 tbsp vegetable oil
• salt
• pepper

Instructions

• Dice the onion and red peppers and sauté pan with a little olive oil in a hot pan. Add the minced garlic, cumin, and paprika and season with salt and pepper.
• Add the canned tomatoes and half a cup of water and stir together.
• Bring to a boil and then reduce the heat. Once the mixture is gently simmering, crack the eggs on top, add the chopped parsley, and cover the pan. Cook until the eggs are cooked.
• Serve with pita bread.

Notes

Related: Caponata
Related: Falafel
Related: Lamb Shank Tagine
Related: Cajun Chicken with Hummus
Related: Lamb Kebabs with Tzatziki
Related: Most Popular Tunisian Foods

The post Shakshouka (Shakshuka) appeared first on Chef's Pencil.

Made with an extremely rich variety of local products such as Argan oil, olive oil, dry fruits, and so many spices, Moroccan cuisine is rightfully rated as the number one food on the entire African continent and one of the top cuisines globally.

Moroccan food derives its vibrant flavors from the country’s cultural diversity, which serves as a genuine melting pot of Amazigh (indigenous citizens), Arabic, Andalusian/Mediterranean, and other cultures.

Moroccan sweets and desserts follow suit and serve as a true reflection of the nation’s rich cultural heritage, combining traditional ingredients. This exceptional amalgamation has resulted in a unique fusion of flavors that, although unplanned, has created a magical culinary experience.

Get ready to be captivated by the irresistible charm of Moroccan desserts. Here are the most famous Moroccan desserts you have to try when you visit this beautiful country.

1. Feqqas (Moroccan Biscotti)

Feqqas are deliciously crunchy and aromatic cookies that hold a special place in Moroccan traditions, often enjoyed alongside mint tea in the afternoon. These irresistible sweets undergo a unique baking process.

The dough is shaped into logs, baked once, and then covered with a clean, damp cloth overnight. The next day, the logs are sliced into bite-sized pieces and baked again. 

Made with a blend of flour, whole almonds, sesame seeds, and dried fruits, these treats offer a delightful combination of textures and flavors.

The multilevel baking process and the whole toasted nuts inside, make Feqqas satisfyingly crunchy and delicious while the sweetness of the dried fruits adds an extra layer of flavor. Feqqas are a popular snack during weddings, feasts, and various celebrations.

2. Chebakya (The Ramadan Cookie)

This is a must-have for every Ramadan table, often enjoyed alongside the traditional Harira soup.

Chebakya is a delicious Moroccan sweet that is perfectly golden and fried. It is made with a combination of toasted sesame seeds, ground anise, cinnamon, and other ingredients. After frying, it is soaked in a mixture of honey and orange blossom water.

This iconic pastry has a unique and intricate shape, which is where its name chebakya, meaning the interlocking, comes from.

Chebakya holds a special significance in both cultural and religious contexts. It is not only a key part of Ramadan iftar, but it also serves as a meaningful ritual. In the weeks leading up to Ramadan, young children gather together to learn the art of shaping chebakya from the older generations.

Creating intricate shapes is seen as an accomplishment, and it becomes a bonding experience for the whole family.

3. Sellou (Sfouf)

Sellou, also known as Sfouf, is an incredibly nutritious sweet that combines a rich variety of ingredients, including almonds, sesame seeds, olive oil (or melted butter), honey, anise, roasted flour, and more.

This sweet has a dense and crumbly texture and is packed with energy, making it a perfect choice during Ramadan. It is also commonly served at postpartum parties to help the new mother recover. Sellou can be beautifully decorated and given as favors to guests.

The recipe and appearance of Sellou vary from region to region, and it is common to incorporate local ingredients such as Argan oil. Regardless of the specific recipe, Sellou stands out as a unique sweet because it is more than just a pastry — it serves as a nourishing supplement. It breaks the stereotype of traditional sweets and offers a satisfying and nutritious treat.

4. Qrichlate

Qrichlate are tiny buns that are prepared once a year as part of a religious celebration called Achoura. These sweets are typically made in large quantities, and it is rare for just one person to make them. The process is a collaborative effort, emphasizing teamwork.

The main ingredients used in qrichlate are flour, oil, sugar, sesame seeds, and anise. Once the buns are ready and rested, they are mixed in large bowls with dried fruits and nuts such as dates, figs, dried grapes, and peanuts. Qrichlate is then served with mint tea to visitors throughout the day.

5. Meskouta (Moroccan Orange Cake)

Meskouta is a mouthwatering Moroccan orange cake that holds a prominent place on afternoon tea tables in many Moroccan households.

There are various recipes for meskouta, each unique to different cities. The key ingredients are eggs, sugar, oil, orange juice, orange zest, vanilla sugar (some variations include yogurt or milk), flour, and sugar. Making meskouta is relatively easy and offers plenty of room for creativity.

You can choose to glaze it with jam, honey, chocolate ganache, or any other topping, or even leave it plain!

6. Briouate

Briouate are golden triangles of crispy fried pastry (Filo) filled with delicious almond paste and dipped into a mixture of honey and orange blossom water. This Moroccan classic is TO DIE FOR.

It is everyone’s favorite during Ramadan iftars (the first meal to break the fast at sunset), feasts, and any special occasion. 

Briouate is mainly served with Moroccan mint tea along with other pastries in the afternoon or during the day when receiving visitors during feasts and special occasions.

7. Ghriba

Ghriba is an umbrella name of a group of cookies that are all of the same round shape and have a perfectly cracked top.

This cookie can be enjoyed with mint tea in the afternoon, at parties, or for feast breakfasts. The cool thing is that you never get bored with this one as there are so many versions of it, making it suitable for every taste. Let’s name some: coconut ghriba, semolina ghriba, ghriba behla (more flour, less crispy), and ghriba nkhala (bran).

This pastry can be found on every wedding and party table and is affordable to everyone, which makes it an absolute favorite.

8. Mhencha

Mhencha, also known as snake cake, derives its name from its distinctive snake-like shape. Despite its dense texture and intense sweetness, this dessert has been a staple at wedding buffets for generations.

Mhencha is crafted by layering almond paste within werqa (filo) pastry, baking it until crisp, and then drenching it in honey syrup. It can then be decorated with edible rose petals, sugar powder, or toasted almonds.

Mhencha appears at every Moroccan wedding and it’s almost the only recipe that doesn’t have more than one version. This classic remains a nostalgic dessert, making the childhood of many generations, especially 1970’s and 80’s babies.

9. Kaab el Ghazal

Kaab el ghzal, also known as gazelle horns, is one of the oldest known Moroccan sweets and has passed down through many generations. It used to be considered a delicacy, reserved exclusively for the elite due to the use of high-quality ingredients and the great skill required.

Almond paste is wrapped in a very thin dough, and it is all scented with orange blossom. The hint of orange transports most Moroccans on a nostalgic journey into the past. 

Kaab el ghzal was (and still is) one of the fundamental pastries served during weddings and on special occasions. It is also served with Moroccan tea in the afternoons at some of the fanciest cafés.

10. Bastilla

Bastilla is one of the fanciest Moroccan dishes. Back in the day, it was the dish to serve on special occasions such as weddings, but now it’s available in almost every Moroccan restaurant throughout the year. 

The original recipe was based on two main elements: pigeons and almonds. This is a highly successful sweet and sour combination separated by a very crispy werqa pastry. In one bite, you experience the flavors of almonds, cinnamon, orange blossom water, tender pigeon, fresh parsley, and eggs.

The eggs are used with reduced sauce, creating a thin layer that acts as a bridge between the savory pigeon filling and the rich almond.

This iconic dish never fails to impress, but, today, new versions of bastilla have been created, inspired by the original recipe. One popular variation is chicken bastilla, a more affordable option but equally delicious. There is also a seafood bastilla, but this comes without the sweet element. These adaptations allow us all to enjoy the flavors of bastilla in ways that suit our preferences.

11. Msemmen (Square Moroccan Pancakes)

Msemmen is often described as Moroccan pancake bread. It is known for its buttery and flaky texture, which adds to its deliciousness. This amazing treat is made with a base of flour, semolina, and butter which is then enhanced with sweet or sour fillings such as cheese, olives, honey, or jam.

Msemmen is one of the daily elements of street food breakfasts. It is very common to serve freshly baked Msemmens with tea in every Moroccan household as an afternoon snack.

12. Meqrout

Meqrout is a very sweet and crunchy pastry that is often served alongside chebakya. The main ingredients are semolina, date paste filling, and honey. Meqrouts are cut in a diamond shape, deep-fried until golden, and soaked in honey. The result is a sticky and absolutely delightful sweet. 

During Ramadan, meqrout is often served together with harira. Some people prefer meqrout to chebakya, as it has higher nutritional value given the date paste filling. However, it’s important to note that meqrout can be an explosion of sweetness, so moderation is advised.

13. Jawhara

Jawhara, also known as the Jewel, lives up to its name as a timeless classic of Moroccan pastries. Despite its simple appearance, the unique techniques and special ingredients mean it stands out, particularly in the sauce and presentation. 

Jawhara is basically sweet, crunchy layers of fried pastry scented with orange blossom cream and toasted almonds. The cream is made with milk, sugar, cornstarch, and cinnamon while the pastry is standard Moroccan werqa. 

You can alternate the fried werqa with a milk sauce and toasted almonds vertically to get a delicious round tower. You can also decorate it with a topping of your choice (almonds and honey are great options) and bon appétit!

14. Beghrir

Beghrir, also known as Moroccan crepes, is a type of crepe served during breakfast on religious feasts such as Eid al-Fitr and Eid al Adha. It is also enjoyed for iftar during Ramadan. These crepes are unique with their characteristic thousand holes. 

They are salty and fluffy, are made with semolina and flour, and are traditionally served with melted butter and honey sauce. As humble as they look, this is one of the trickiest recipes in Moroccan cuisine and many are known to still be struggling to produce it. The crepes need to start developing holes while cooking — the more holes you get the better.

15. Krachel

Krachel, known as grissate in some regions, are sweet Moroccan brioches flavored with sesame seeds, anise, and orange blossom. They are typically served for breakfast or as a snack and can also be found on some Ramadan tables for iftar. Krachel is primarily made with flour, sugar, butter, eggs, and yeast. It is commonly made at home and packed into children lunch boxes.

Krachel worked its way through history among middle-class families and is still one of the most nostalgic Moroccan pastries enjoyed by people of all ages.

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This was just a glimpse into the wonderful world of Moroccan sweets. These masterpieces exemplify the mastery of Moroccan cuisine and its ability to create unique and magical flavor combinations. Each and every bite will transport you to the vibrant streets of Morocco, and the fusion of flavors and textures will give you a unique culinary experience.

Related: Most Popular Moroccan Foods
Related: 8 Popular Arabic Desserts
Related: 25 Traditional Algerian Desserts

The post 15 Famous Moroccan Desserts appeared first on Chef's Pencil.

Serving a plate of delicate pastry or savoring a delicious sweet is an expression of warm hospitality and the intention to create a moment of pure happiness. Tunisian desserts are known for their unique blend of North African, Mediterranean, and Middle Eastern influences, attracting locals and tourists alike with their artistry and irresistible charm.

Baklava, the iconic Tunisian dessert, combines buttery phyllo dough, finely chopped nuts, and luscious honey. Crafted with skill and passed down through generations, it offers a symphony of textures and flavors that delight the senses.

But the journey to Tunisia’s sweets does not end there. It continues with Macrudo, a pastry filled with date paste. With each bite, the sweetness of the dates blends with the scent of orange blossoms, transporting you to a timeless world. When it comes to Tunisian desserts, the Yo-Yo cookie takes the spotlight. Made with almonds, this delicate treat represents the happiness of celebrating special moments and creating cherished memories.

And let’s not forget the Zurabia, a crunchy and syrupy dessert, that captivates with its swirling patterns. Fried to perfection, it offers a delightful contrast of textures and irresistible sweetness. It’s a true indulgence for any feast.

In addition, Tunisia is also known for its hidden treasures of sweets. From the rich Malbiya to the simple yet aromatic Guliba, every bite tells a story rooted in tradition and heritage. Dessert-making is a treasured ritual, and each sweet bite reflects the love and passion ingrained in Tunisian culinary traditions.

In Tunisian culture, where exotic spices perfume the air and hospitality reigns supreme, there is a special place for indulgent sweets. More than just desserts, Tunisian treats embody love, tradition, and the craftsmanship of age-old culinary secrets.

Here is a delectable selection of the top Tunisian sweets and desserts that will leave you wanting another bite:

1. Tunisian Baklava

Tunisian Baklava is a delightful dessert that has a rich history that dates back centuries, bringing joy to Tunisians and dessert lovers around the world.

Baklava is believed to have originated in the Ottoman Empire and made its way to the Middle East and North Africa, including Tunisia. Over time, Tunisians have developed their unique baklava recipe, showcasing the creativity and culinary expertise of the Tunisian people. 

So, what makes Tunisian Baklava so special? It’s all about the ingredients and the meticulous preparation. Picture this: thin layers of delicate filo dough, expertly stacked together to create a crispy yet tender texture. Between these layers, you’ll find a heavenly filling of finely chopped nuts, commonly almonds or walnuts, combined with fragrant spices like cinnamon or cardamom.

Now, let’s talk about the types of Tunisian Baklava that will make your taste buds dance with joy:

One popular variety is the “Baklava Samsa”, where the pastry is shaped into small triangular pockets, resembling little edible treasures. These bite-sized treats are filled with nut mixture and baked to golden perfection. 

Another beloved type is the “Baklava Ballouti”, featuring a cylindrical shape and a slightly different combination of nuts, such as pistachios or hazelnuts. It’s like a delicious nut-filled adventure with every bite. 

Tunisian Baklava isn’t just reserved for special occasions or holidays; it’s a beloved treat enjoyed throughout the year. It’s often served during family gatherings, weddings, or as a delightful gift to friends and loved ones. 

Imagine yourself savoring a piece of Baklava alongside a cup of aromatic Tunisian tea or coffee, surrounded by warm conversations and laughter. It’s a true taste of Tunisian hospitality and culinary tradition. So, the next time you have the opportunity to indulge in Tunisian Baklava, let its rich history and delightful flavors transport you to the vibrant streets of Tunisia.

2. Tunisian Makroudh

This sweet treat has a fascinating history and a variety of types that will delight your taste buds. Its origins can be traced back to the North African and Middle Eastern regions, where it was lovingly crafted and passed down through generations.

This beloved pastry holds a special place in Tunisian culture, especially during festive occasions and celebrations. 

Now, let’s discover the magical ingredients that make Makroudh so irresistible:

Makroudh is that golden-brown, crispy exterior encasing a luscious filling of date paste. The dough is typically made from semolina flour, which gives it a unique texture and adds a delightful crumbly quality. The date filling is sweet, with a hint of natural caramel-like goodness that perfectly balances the overall flavor. And Makroudh isn’t just a one-size-fits-all treat. 

It comes in different types, each with its twist of flavors and presentation. A popular delightful version is Makroudh with nuts, which takes the pastry to the next level by incorporating crushed almonds or walnuts into the date filling. This addition creates a delightful nutty crunch that complements the sweetness of the dates and adds an extra dimension of texture to the overall experience. 

Tunisian Makroudh isn’t just a dessert; it’s a cultural treasure that brings people together. Whether it’s a special family gathering, a wedding celebration, or simply enjoying a sweet treat with friends, Makroudh is a symbol of warmth, love, and hospitality in Tunisian households. 

3. Kaak Warka

Kaak Warka, a beloved Tunisian delicacy, has been delighting taste buds for centuries. This crispy and flaky pastry is an integral part of Tunisian culinary culture, enjoyed on special occasions or as a delightful tea-time treat.

The history of Kaak Warka traces back to the ancient Berber and Arab influences in the region. The name “Kaak” translates to “cake” in Arabic, highlighting its resemblance to a cake-like pastry. 

The secret to its unique texture lies in the thin layers of Warka dough, which is similar to phyllo pastry. Warka dough is paper-thin, and delicate, and creates a beautifully crisp and flaky exterior when baked.

Kaak Warka typically calls for simple yet essential pantry staples. The primary ingredient is semolina flour, which gives the dough its characteristic texture. Other ingredients include olive oil, salt, and water, creating a basic dough that is rolled out and layered to perfection. 

One popular variety of Kaak Warka is the “Kaak Warka Fekkia,” which features a diamond shape and is often sprinkled with powdered sugar or drizzled with honey for a touch of sweetness.

Kaak Warka is best enjoyed fresh and warm, straight out of the oven. Its crispy layers and buttery goodness are simply irresistible. It can be savored on its own as a delightful treat or paired with traditional Tunisian mint tea for a complete sensory experience. 

4. Kâk Anbar

This Tunisian pastry has captured the hearts and palates of locals and visitors alike, this delightful treat holds a special place in Tunisian culinary heritage, with a rich history that dates back centuries. The origins of Kâk Anbar can be traced to the ancient trading routes that connected Tunisia to various parts of the Mediterranean and beyond. 

As merchants and travelers traversed these routes, they brought with them new flavors, ingredients, and culinary techniques, leading to the fusion and evolution of Tunisian cuisine.

The name “Kâk Anbar” itself carries a hint of mystery. While the precise etymology is unclear, some speculate that “Anbar” refers to the flavor known as “rough al-Anbar”. This alludes to the delicate hue of the pastries, which are often associated with warmth, joy, and celebration. 

Kâk Anbar, with its exquisite blend of rose water and almond powder, showcases the influence of Arab and Mediterranean culinary customs. The use of almonds, a cherished ingredient in many Mediterranean desserts, adds a delightful nuttiness and richness to the pastries. Meanwhile, the floral notes of rose water lend a unique and fragrant twist to the flavor profile. 

Over the years, Kâk anbar has become an integral part of Tunisian culinary customs, particularly during special occasions and festive celebrations. Families come together to prepare these pastries, passing down traditional recipes and techniques from one generation to the next. The act of making and sharing Kâk Anbar has become a cherished tradition that strengthens family bonds and fosters a sense of community. 

5. Zlabia

From its various shapes to its irresistible flavors and textures, this delightful confection is a Ramadan table staple, captivating taste buds, and inspiring legends.

While its origins are debated, Zlabia has become an integral part of Tunisian culture, intriguing and delighting all who encounter it. Some believe that Zlabia traces its roots back to Andalusia, while others attribute its beginnings to the land of Chem in Syria. 

One legend recounts a mishap by an Andalusian pastry chef who accidentally poured dough, meant for another cake, into a pot of boiling oil. Astonished by the unexpected result, he exclaimed, “Hadhi zalla biya,” which roughly translates to “What a disaster!” Thus, Zlabia was born amidst an unintentional kitchen experiment. 

In another intriguing tale, a renowned king from Andalusia sought a special cake for the breaking of the fast. As the chefs hurriedly carried trays of the unnamed cake, one stumbled and exclaimed, “Oh God, zelabia, zelabia, zelabia!” The king found this incident amusing, and the cake was christened Zlabia, forever preserving its humorous origin.

According to other legends, Zlabia is attributed to the musician Abdourrahman Ibnou Nafaâ Ziriab, who created a sweet pastry named El Ziriabia during his journey from Baghdad to Andalusia. This pastry later evolved and adapted to become the Zlabia we know today.

Yet another fascinating tale suggests that Zlabia was accidentally created by a pastry chef, either Tunisian or Turkish, who made a mistake in his bread dough, causing it to become liquid. Instead of discarding it, he decided to fry the dough in oil and soak it in honey syrup, thus giving rise to this beloved delicacy.

The renowned poet Ibn Al-Roumi, hailing from Baghdad, even dedicated verses to Zlabia, describing the white paste as resembling “silver.” Once cooked and infused with honey, it undergoes a remarkable transformation, akin to turning into “gold.” 

Through these enchanting tales and poetic descriptions, Zlabia captures not only the taste buds but also the imagination. It has become an emblem of Tunisian culinary heritage, evoking a sense of nostalgia and celebration. So, the next time you savor a piece of Zlabia, relish not only its delightful flavors but also the stories and legends that have shaped this cherished sweet throughout history.

6. Ghraiba 

This is a delightful confection that belongs to the illustrious family of Montecaos shortbread. These Oriental pastries have long been cherished and are especially savored during auspicious occasions such as Ramadan, Aïd al-Adha, or Aïd el-Fitr.

Their origins can be traced back to the opulent days of the Ottoman Empire, with their irresistible flavors captivating palates since the 15th century. 

Etymologically speaking, the term ghraiba is believed to have Turkish roots, infusing a touch of cultural fusion into these delectable treats. Interestingly, there is also a city in Tunisia called Ghraïba, which is speculated to be the birthplace of these tender and crumbly shortbreads, lending its name to this cherished delight.

Ghraibas have found their way into the hearts and taste buds of people across the Middle East and the Maghreb, becoming a beloved staple in the region’s culinary tapestry. Crafted with meticulous care, these irresistible Oriental pastries are brought to life using simple yet exquisite ingredients.

A blend of flour, sugar, and either butter or oil forms the foundation of their divine texture. In some corners of Tunisia, a subtle hint of lemon zest or the warm embrace of cinnamon is introduced into the dough, elevating the flavor profile to new heights. 

There are three types of ghraiba:

1. Ghraibas made from chickpea flour
2. Ghraibas made from sorghum flour
3. Ghraibas made from white flour and sprinkled with cinnamon

The preparation of ghraibas is an art form in itself, often passed down through generations, with each family adding their unique touch and secret recipe to the mix. The dough is lovingly kneaded until it reaches the perfect consistency, ensuring a delicate crumble that melts in your mouth. Skilled hands shape the dough into various forms, from elegant crescents to intricate patterns, adding a visual appeal to these edible masterpieces. 

Once the ghraibas have been shaped, they embark on a gentle journey through the oven, transforming into golden morsels of temptation. The aroma that wafts through the air during baking is enough to transport you to a world of sensory delight. Once cooled, these delicate creations are ready to be savored, their tender texture and harmonious flavors enchanting every bite.

Ghraibas has become an integral part of festive gatherings and joyous celebrations, symbolizing togetherness and sharing. They grace the tables during the joyous occasion of breaking the fast during Ramadan, adding a touch of sweetness to the cherished moments with loved ones. 

7. Assida Zgougou

The enchanting tradition of assida zgougou unfolds as a treasured delicacy crafted exclusively for the Mouled, a sacred celebration commemorating the birth of the Prophet Muhammad. 

Embraced with deep reverence, this festivity graces the calendar on the 12th day of the third month in the Islamic lunar year, a date that gracefully shifts with time, marking the upcoming Mouled on the auspicious Saturday of October 8, 2022. 

The art of preparing assida zgougou, a kind of porridge made from flour or dried fruit, specifically Aleppo pine nuts, is an exquisite Tunisian custom, a cherished ritual found uniquely within the borders of this captivating land. 

Its origins, steeped in history, unveil a tale of resilience and resourcefulness. In the year 1864, Tunisia faced a grave famine, wrought by a convergence of political upheaval and climatic forces. In the face of scarce cereals for flour production, the ingenious inhabitants turned to the embrace of the Aleppo pine and its precious pinions, known as zgougou.

Nestled within the geography of Tunisia lies a thriving sanctuary for the Aleppo pine; in the enchanting realms of Siliana, Kef, Makhtar, Kasserine, as well as Bizerte and Cap Bon, among others, the majority of zgougou is cultivated, nurturing the heart and soul of this celebrated confection. 

There are also other types of assida. It can be made with hazelnut, pistachio, or sesame seed flour. In northern Tunisia, for example, assida will be more composed of flour, traditional butter, and honey. The assida zgougou weaves a tale that transcends time and borders, honoring tradition, history, and the enduring bond between the land and its people. It stands as a testament to the resilience and ingenuity of Tunisians, and their unwavering commitment to preserving cultural heritage and embracing the gifts bestowed upon them by nature’s gentle hand.

8. Baghrir 

Baghrir, the sophisticated Tunisian pancake, captivates the taste buds with its unique preparation and delightful characteristics. Crafted from durum wheat semolina, this pancake possesses a remarkable quality – it is cooked solely on one side, resulting in a captivating top of countless tiny, ethereal holes that form during the cooking process. 

Baghrir has found its place on tables across Tunisia, Morocco, and Algeria, as each nation proudly stakes its claim to this delectable creation. Tracing its roots in the ancient Berbers, the indigenous people of North Africa, baghrir emerges as a cultural treasure, an emblem of the region’s rich culinary heritage.

The secret behind baghrir’s ethereal texture lies in its key ingredient durum wheat semolina. This fine-grained semolina adds a delicate yet distinct flavor profile to the pancake, making it a delightful canvas for many toppings and accompaniments. 

Traditionally, baghrir is immersed in a luscious sauce prepared with a harmonious blend of butter and honey, where the velvety sweetness intertwines with the subtle nuttiness of the semolina. This classic pairing infuses each bite with a symphony of flavors, offering a moment of pure bliss to those fortunate enough to savor it.

However, baghrir’s versatility knows no bounds, inviting culinary explorations and personal adaptations. Beyond the traditional butter and honey sauce, this pancake can be adorned with an array of tempting ingredients and garnishes. Some enthusiasts opt for a drizzle of olive oil, adding a touch of smooth richness to complement the delicate texture.

Others choose to embellish their baghrir with a hint of orange blossom water, infusing it with a subtle floral essence that transports the palate to sun-kissed groves. Those with a penchant for sweetness, sugar, jam, or almond paste can transform each bite into a confectionery delight, while roasted almonds bring a satisfying crunch.

Adventurous souls may even venture into the realm of exquisite Argan oil, a delicacy cherished for its nutty flavor, or pair it with a generous drizzle of honey to amplify the pancake’s innate sweetness.

9. Mlabbess

Mlabess, a Tunisian pastry hailing from the enchanting city of Sfax, is a true masterpiece that embodies elegance, finesse, and the artistry of Tunisian confectionery.

Its exquisite composition features a luscious almond paste, delicately infused with the essence of orange peel, all enrobed in a whisper-thin layer of heavenly white meringue enhanced with the fragrant essence of roses. To add a touch of opulence, a shimmering silver leaf delicately adorns this pastry, elevating its visual allure to new heights. The captivating history of mlabess is intertwined with the rich tapestry of Sfax, a city renowned for its cultural heritage and culinary traditions.

Mlabess is a refined Tunisian pastry that has been perfected by skilled artisans in Sfax. Its recipe has been passed down through generations, with each pastry chef adding their unique touch. The heart of mlabess is its almond paste, which gives it a sumptuous texture and delicious taste.

Ground almonds are blended with fragrant orange peel and spices to create a creamy and subtly tangy filling. The almond paste is shaped into small, elegant forms, carefully crafted by hand for consistency and visual appeal.

To achieve its ethereal charm, mlabess is adorned with a delicate layer of white meringue that envelops the almond paste with a cloud-like sweetness. This meringue, expertly prepared using whipped egg whites and sugar, creates a light and airy sensation that dances on the palate.

The addition of rose extract lends a floral essence, infusing each bite with a subtle hint of romance. The final touch of elegance comes in the form of a silver leaf delicately placed upon the mlabess, shimmering like a star in the night sky. This glistening adornment not only enhances its visual appeal but also symbolizes the preciousness of this exquisite creation. With its captivating appearance and incredible aroma, mlabess effortlessly entices all who encounter it, inviting them into a world of refined indulgence. 

Mlabess is a cherished dessert in Tunisian culinary culture, especially in Sfax. It is a symbol of joy and togetherness, often featured during festive occasions and celebrations. This exquisite pastry represents the artistry of Tunisian pastry craftsmanship and offers a delightful sensory experience.

10. Griwech 

Griwech, also known as griwche or griouech, is a delectable Tunisian pastry that has become widely beloved throughout the country. This exquisite delicacy is crafted using a blend of flour, fat, and the aromatic essence of orange blossom water, resulting in a symphony of flavors and textures that captivate the senses. 

Griwech holds a significant place in Algerian culinary traditions and is a delightful treat that graces tables on various occasions. Whether it is during the holy month of Ramadan, the joyous celebration of religious ceremonies, or to accompany a comforting cup of coffee, griwech is always there to add a touch of sweetness to cherished moments. 

What sets griwech apart is its exceptional presentation. The pastry is expertly shaped into intricate forms, including delicate lace patterns, braids, roses, and other artistic designs, resulting in an aesthetically pleasing masterpiece. This attention to detail showcases the culinary craftsmanship and artistic flair of Algerian pastry chefs, making griwech a true feast for the eyes.

The history of griwech can be traced back to the year 1845 during the era of French colonization in Algeria. It is believed that griwech was discovered by a French soldier named John Griwech, who encountered this delightful pastry during his time in North Africa. Since then, griwech has become an integral part of Tunisian culinary heritage, cherished and celebrated by generations. 

Griwech is a traditional Tunisian pastry created by frying a dough made of semolina or flour and oil to achieve a golden, crispy texture. It is then coated in honey, providing a delightful sweetness, and garnished with sesame seeds for an added crunch. This beloved treat carries cultural significance and continues to captivate with its irresistible combination of flavors. Whether savored during special occasions or enjoyed as a special treat, griwech offers a unique and unforgettable taste of Tunisia.

Conclusion 

The wide variety of Tunisian sweets and desserts highlighted in this article exemplifies the rich culinary heritage and cultural importance of these North African nations. From the intricate layers of baklava to the enticing flavors of makroudh, each sweet has a story deeply rooted in tradition, skillful craftsmanship, and the pleasure of indulging in delightful treats. These sweets not only satisfy the taste buds but also beautifully showcase the diverse cultural tapestry of the region.

Whether the history of assida zgougou is tied to Tunisian festivals or the delightful discovery of griwech during French colonization, each sweet has its narrative that weaves into the fabric of Tunisian and Algerian culinary traditions. As we explore the origins and components of these delicious delicacies, we uncover the expertise and craftsmanship of the pastry chefs who carefully create each dessert, achieving a harmonious blend of flavors, textures, and visual appeal. The incorporation of local ingredients like almonds, orange blossom water, and rose extract imparts a unique Mediterranean essence to these sweets. 

In exploring the history, ingredients, and cultural significance of Tunisian sweets and desserts, we gain a deeper appreciation for the artistry, traditions, and stories that enrich our culinary experiences. Whether it’s savoring the delicate layers of a kaak warka, the heavenly sweetness of mlabess, or the intricately designed Griwech, these sweets offer a journey of flavors and a glimpse into the vibrant tapestry of North African culture.

Related: Most Popular Tunisian Dishes
Related: Popular Middle Eastern Desserts
Related: Popular Algerian Desserts
Related: Most Famous Turkish Desserts

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Algerian food is simply delicious and chekhchoukha, couscous, and zviti are a must-try when visiting this beautiful country. Traditional Algerian desserts are as good as the local savory dishes.

From the honey-drenched Makroud to the fragrant Kalb El Louz, redolent of orange blossom and almonds, this article sheds light on the tastiest Algerian desserts and sweets!

1. Makroud 

Makroud el Louz is a type of Algerian cookie made without flour. The dessert is made with almonds, eggs, sugar, and the very special orange flower water. 

After baking they turn a light brown color and are then covered in powdered sugar. The true beauty of Makroud el Louz lies in its texture—it should dissolve seamlessly in your mouth.

Makroud is so good that it ranked amongst the tastiest cookies in the world according to Taste Atlas, a culinary website. 

2. Griwech

Griwech is a beloved Algerian dessert that is a testament to the nation’s love for intricate and flavorful sweets. This dessert is a fried pastry, skillfully shaped into a flower or knot. 

The pastry dough is deep-fried until golden and crisp, which provides contrast to the honey it is drenched in. The soaking process lends the griwech its signature sweetness, making it a favorite with those with a sweet tooth.

Whether served at a festive gathering or enjoyed with a quiet cup of tea, griwech is a dessert that enchants with its honey-soaked goodness and is a joy to behold with its intricate design. 

3. Kalb el Louz

Kalb el Louz, also referred to as the Heart of Almond, is a sumptuous dessert that beautifully combines the flavors of the Mediterranean and North Africa. It is a rich, sweet semolina cake that is generously drenched in a delightful syrup flavored with orange blossom water, giving it a unique, refreshing citrusy undertone. 

Once soaked, the cake is garnished with almonds, which not only add a pleasant crunch but also enhance the almond essence that is at the core of this dessert. Every bite of Kalb el Louz is an indulgent treat, offering a delightful blend of sweetness, citrus notes, and nutty flavors. 

4.  Baklava (Baklawa)

Baklava, an amazingly delicious treat, is widely adored in many Middle Eastern and North African countries, and Algeria is no exception, though this multi-layered pastry finds its origin in the Ottoman Empire.

The dessert has a filling of finely chopped almonds, giving it a delightful crunch that contrasts the pastry’s flaky layers. The almonds used aren’t plain almonds: they’re usually toasted and mixed with a sprinkle of cinnamon, adding a warm and comforting touch.

However, what sets Algerian baklava apart is the generous use of orange blossom water, which is both mixed with the nuts and used in the syrup that the baked pastry is soaked in. This adds a bright, citrusy aroma, creating a complex flavor profile that’s simultaneously sweet, nutty, spicy, and floral.

The baklava is then cut into diamond shapes and often topped with additional nuts. 

5. Tcharek Msaker

Tcharek Msaker, also known as “masked face,” is a cherished Algerian dessert, very popular during the holy month of Ramadan. 

At their core, the crescent-shaped cookies have a sweet, nutty filling made from finely ground almonds. The exterior is a tender, crumbly cookie dough that provides a perfect contrast to the almond heart. 

Once baked, tcharek msaker is traditionally coated with a dusting of powdered sugar, which not only adds to the sweetness but also gives them a snow-capped appearance, making them a visually appealing treat that’s hard to resist.

6. Zlabia

A beloved staple in Algerian festivities, especially during Ramadan, zlabia is a sweet delight that’s hard to resist. This dessert is a deep-fried pastry that’s then soaked in syrup, creating an inviting contrast of textures.

It’s known for its deliciously crunchy outside and its syrup-soaked, soft interior that melts in your mouth. Each bite offers a burst of sweetness, making it a satisfying treat after fasting. 

7. Mhalbi

Mhalbi is a delightful creamy dessert made from rice. Its soft, pudding-like texture is an absolute treat for the palate. Mhalbi is traditionally flavored with rose water, imparting a fragrant floral note that adds complexity to its overall flavor profile. 

The dessert is typically garnished with either cinnamon or crushed pistachios, adding a delightful contrast of flavors and textures. The warm, aromatic cinnamon and the nutty crunch of pistachios pairs beautifully with the creamy sweetness of the rice pudding. 

8. Boussou La Tmessou 

Boussou La Tmessou, or The Sighing Kiss, are petite shortbread-like treats famed for their crumbly texture that practically melts in your mouth, giving an irresistible buttery goodness.

With their compact size, they’re easy to enjoy in a single bite, making them an ideal companion for a cup of tea or coffee. 

9. Arayech

Known for their delightful star shape, arayeches are a staple in Algerian patisserie. The pastry’s external simplicity belies the richness that awaits within, a hearty filling of sweet almond paste that provides a luxurious contrast to the crisp exterior. 

But the highlight of arayech does not stop there. To elevate it further, the pastry is cloaked in a tangy lemon-flavored icing that adds a refreshing citrusy note. 

10. Chrik (Constantine Little Brioche)

Chrik, a tempting treat from the city of Constantine in Algeria, are small, fluffy brioche buns that add a sweet touch to any breakfast table or dessert tray.

Don’t let their humble size fool you: these buns are rich in flavor, subtly sweet, and boast a soft, airy texture that practically melts in your mouth. A sprinkling of sesame seeds on top adds a hint of crunch, further enhancing their appeal. 

11. Dziriette

Dziriette is a hidden gem in the vast treasure trove of Algerian cuisine. Picture this: tiny morsels of delight, filled with an enticing almond dough that whispers of the ancient secrets of the Maghreb. 

Each bite is a journey, soft and luscious, delivering a kind of pleasure that’s more than the sum of its parts. And that glossy sugar icing! It’s not just about boosting the sweet factor, but also about adding a visual flare, making the Dziriette shine like an edible jewel.

12. Samsa

Samsa is known for its distinctive triangular shape and enchanting taste. Its main ingredient is a finely ground almond filling that provides a rich, nutty core to the pastry. Coated with a layer of sweet, sticky honey, samsa gleams with an inviting golden hue that tempts every sweet tooth. 

The final touch, a sprinkle of sesame seeds, adds a subtle crunch that beautifully contrasts the soft almond filling. Samsa is not only delicious, but it also captivates with its unique shape and delightful texture, pleasing both the taste buds and the eyes.

13. Ghribia

Ghribia, also known as Algerian shortbread cookies, are a popular treat. These round, subtly sweet cookies have a crumbly texture that melts in your mouth.

Made from a simple mix of butter, sugar, and flour, and often flavored with vanilla or almond, ghribia is traditionally made for festive occasions, especially during the holy month of Ramadan.

14. Tamina

Tamina is a classic Algerian dessert often prepared to celebrate special occasions, particularly the birth of a new baby. A comforting and hearty dish, tamina is a sweet pudding-like treat made primarily from toasted semolina, honey, and butter. 

Its simplicity in terms of ingredients belies its rich and creamy texture and taste. The semolina is carefully cooked in butter until it turns a beautiful golden color, and then honey is added for sweetness. It’s often garnished with cinnamon or crushed nuts, adding a fragrant aroma and extra crunch. Tamina’s warm, sweet, and grainy nature makes it a truly comforting and traditional delight.

15. Mbesses

Mbesses, also known as m’besse, is a traditional Algerian dessert that serves as the perfect sweet ending to any meal. It’s a moist and dense cake made primarily from fine semolina, butter, and sugar, resulting in a satisfyingly hearty texture. 

What makes mbesses stand out is the unique flavor infusion from orange flower water, which adds an aromatic depth and a touch of elegance to this humble treat. The cake is often adorned with sliced or ground almonds, providing a delightful crunch that contrasts the soft interior.

16. Baghrir (Ghrayef)

Baghrir or ghrayef, often referred to as the “thousand hole pancake,” is a light, spongy treat made from semolina or flour, yeast, and warm water. It is combined to create a batter that, when cooked, results in a pancake dotted with unique tiny holes. 

These little pockets are perfect for soaking up the sweet, warm honey-butter sauce that’s traditionally drizzled over the top. Enjoyed as a breakfast dish or a dessert, baghrir offers a delightful experience with each fluffy, syrup-laden bite that leaves a lingering sweetness in the mouth.

17. Mkhabez

Mkhabez is an Algerian dessert that captures attention with its aesthetic appeal and holds it with its rich, sweet flavor. Traditionally made for special occasions, mkhabez is a delicate, almond-based cookie covered in royal icing that gives it a stunning, glossy finish.

The dough is often flavored with citrus or rose water, adding an aromatic undertone to its sweetness. Each cookie is typically adorned with intricate designs, making it not just a dessert but a piece of edible art. 

18. Djouzia

Djouzia is a classic dessert from Constantine. It’s best known for its combination of rich, earthy flavors. These are luscious bonbons made primarily from roasted peanuts all held together by the natural sweetness and stickiness of honey. 

To elevate its taste, djouzia is often enhanced with a hint of cinnamon and the zestiness of orange blossom water. Each morsel has a pleasant, crunchy texture that pairs perfectly with its nutty sweetness. 

19. Corn de Gazelle

Corne de gazelle, or gazelle’s horns, is a beloved Algerian dessert cherished for its elegant shape and delicate flavors. As the name suggests, these pastries are shaped into slender crescents, encapsulating a sweet filling of ground almonds. 

The dough, often scented with orange blossom water, wraps around the almond paste, creating a beautiful contrast in textures when baked. The outside becomes slightly crisp while the interior remains soft and rich. 

20. Qatayef

Qatayef or ktayef is a special treat typically enjoyed during Ramadan. These enticing sweet dumplings are made from a soft and fluffy pancake-like batter, which is cooked only on one side resulting in a unique, pocket-like shape. The pockets are then filled with a variety of delicious fillings, most commonly a sweet mixture of crushed nuts, sugar, and cinnamon. 

Some versions also use creamy cheese or custard filling. Once filled, the qatayef is sealed and often deep-fried until golden, then drenched in a sweet syrup. 

21. Almond Cigars

Almond cigars, known as Cigares aux Amandes in Algeria, are truly delightful sweet treats. These delicate pastries are made by tightly wrapping a thin layer of phyllo dough around a fragrant filling of ground almonds, sugar, and often a touch of cinnamon or orange blossom water. 

The ‘cigars’ are then baked or deep-fried to achieve a crispy, golden exterior that perfectly contrasts with the soft, sweet almond filling inside. Once cooked, they’re typically dipped in honey and sprinkled with sesame seeds or crushed nuts. 

22. Sablet

Sablet biscuits are a beloved Algerian dessert, popular for their delicate crumbly texture and sweet, buttery flavor. They’re a variety of shortbread cookies, named after their sandy texture, derived from the French word sable. 

These treats are made from a simple blend of flour, butter, sugar, and sometimes eggs, giving them a melt-in-your-mouth quality. 

The dough is often flavored with vanilla or almond extract to enhance the taste. Baked until lightly golden, sablet biscuits are typically round in shape and can be adorned with a dusting of powdered sugar or glazed with jam. Accompanied by a cup of tea, they offer a delightful moment of extravagance.

23. Chbah Essafra

Chbah essafra, or Yellow Flower, is an iconic dessert from Algeria that brings forth a colorful and tantalizing culinary experience. It’s a golden-hued, sweet pastry made with a simple dough of flour, butter, and eggs. The dough is shaped into a flower-like pattern, hence the name, and then deep-fried until it has a crisp, golden brown texture. 

After frying, chbah essafra is soaked in a fragrant syrup of sugar, lemon, and a hint of orange blossom water. The result is a delightful mix of crispy and syrupy sweet, a treat that truly embodies the warm spirit of Algerian hospitality.

24. Mchawek

Mchawek, a stunningly ornate Algerian sweet treat, is a testament to the country’s rich culinary craftsmanship. This dessert showcases small, diamond-shaped pastries made from sweet dough.

The pastries are generously filled with a fragrant almond mixture and sometimes infused with a touch of orange blossom water. Each mchawek is carefully scored with decorative patterns before being baked until golden and delicious.

Once baked, a generous dusting of powdered sugar adds an enticing snowy appearance to these delights. Mchawek’s contrast of a lightly crispy exterior with a soft, nutty interior makes it a beloved choice for special occasions and festive celebrations.

25. Braj (Bradj)

Braj, or bradj, is a delightful Algerian dessert that brings together simple ingredients to create a sumptuous experience. These are semolina cakes, often flavored with grated lemon or orange zest, that offer a harmonious blend of texture and taste. 

Each cake is typically prepared as an individual round piece, offering a slightly crispy outside and a soft, tender inside. Once baked, bradj are often soaked in a sweet syrup that enhances their flavor profile. They are commonly enjoyed during the holy month of Ramadan, offering a satisfyingly sweet conclusion to an iftar meal, but they’re delicious and appreciated year-round.

So there you have it, a delightful parade of Algerian sweets that make the country a true haven for dessert lovers. Each of these treats, from melt-in-your-mouth cookies like Makroud el Louse to the uniquely textured braj, offers a delicious glimpse into the rich culinary culture of Algeria.

Related: Most Popular Algerian Foods
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Related: Top 20 Turkish Desserts

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However, Libya was part of the Ottoman Empire for more than two centuries as well as an Italian colony, so both the Turkish and Italian cuisines have left their mark on the Libyan cuisine.

The Italian Colonial Empire still has a huge impact on Libyan cuisine. For example, one of Libya’s most commonly cooked dishes (Mbkabka) is a pasta dish similar to Italian pasta, with a slight adjustment of flavor for Libyan tastes.

Lamb is the meat of choice in Libya, while hot peppers are the most commonly used vegetable. Last but not least, most Libyan dishes are spicy.

When visiting Libya as a tourist, you will be amazed by the number of restaurants, takeaways and cafes in the streets. Libyans enjoy eating out as much as they enjoy the night life. The majority of places close really late at night, and they serve a variety of modern fast food, such as burgers, pizza, shawarma, falafel, KFC, etc…

Lamb is the meat of choice in Libya.

Although the locals enjoy eating out, they are also strongly attached to their traditional Libyan cuisine and culture. Friday is a special day with a holy feeling. It’s the first day of the weekend (Friday and Saturday) when Libyans freshen up to go to Friday prayers after having breakfast with the family (usually Fteera, Sfenz or Asida).

Afterwards, as men return the Friday prayers, the family gathers for lunch. This is usually a traditional dish of either couscous, bazeen, roz belbosla or rishta. This tradition has been passed on for generations and is still practiced today.Another tradition is that of enjoying a cup of tea with a sweet dessert such as maghrout, ghrayba or baklava in the evening when the family and friends get together.

Now let’s round-up some of the most popular traditional Libyan foods.

1. Couscous (كسكسي)

Couscous is an incredibly popular part of traditional Libyan cuisine. Made from semolina it is widely enjoyed across North Africa. 

Although in English it’s pronounced “couscous,” in Libya you’ll hear it pronounced with an extra “e” at the end. There are two main types of couscous:

• Couscouse belbusla
• Couscouse belkhodra (with vegetables)

The first type does not contain many vegetables and mainly consists of onions, spicy sauce, chickpeas, and plenty of meat. The second type, couscouse belkhodra, also contains vegetables in addition to the first type of ingredients.

Inexplicably, Libyan couscous was dismissed from UNESCO’s inclusion of couscous from Morocco, Tunisia, Algeria, and Mauritania on the World Intangible Cultural Heritage List in January 2021. So an event in Ghadames, southern Libya, was launched in the hope of making the case for the inclusion of Libyan couscous.

The world’s largest plate of couscous was prepared with a diameter of 4.5 meters, weighing 1,200 kilograms, and containing 375 kilograms of dried meat, in addition to large quantities of butter, chickpeas, onions, and spices, and serving 5000 people.

2. Asida (عصيدة)

Asida is a sweet dish well known across Libya, usually cooked in gatherings, and especially at child birth celebrations or within family gatherings during the holidays.

The ingredients of Asida are really simple. It consists of wheat flour, olive oil, and butter to make a thick, slimy dough texture, and it’s topped with either a date syrup (Rub) or honey.

3. Bazeen (بازين)

Bazeen is a popular dish cooked everywhere in Libya. However, each city in Libya cooks Bazeen with slightly different ingredients.

The most common way of cooking Bazeen in Libya is making a thick, slimy dough texture with pure barley flour, rolling it into a round shape in the middle of the plate, and surrounding it with a rich, spicy tomato sauce, boiled potatoes, boiled eggs, sharp pepper and plenty of meat.

Bazeen is also prepared with fish instead of meat in some cities in Libya, especially in the west. In addition, some places cook it with a spicy chili sauce or crushed beans

4. Osban (عصبان)

Osban are traditional lamb (meat) sausages, especially popular with the Bedouin people of North Africa. They’re made with minced lamb meat and liver, chopped tomatoes, herbs like parsley, mint and basil and a rich combination of turmeric, hot pepper, cinnamon and salt

The sausages are slowly cooked in a large pan of spicy tomato sauce until they’re  well cooked and tender.

In Libya, Osban is traditionally prepared for the Islamic ‘Eid Al Adha celebration, alongside a couscous dish and with other meat dishes such as glaia (grilled or fried meat).

5. Mbaten (مبطن)

Mbaten is the name used for this dish in western Libya (Tripoli, Musrata, el Zawia, etc.) However, in eastern Libya (Benghazi, Elbayda, Darna, etc.) you’ll hear it referred to as “batat mbatna.”

This delicious appetizer is made of potatoes filled with a mixture of minced meat, parsley and spices, coated in flour and eggs, and then fried in vegetable oil until fully cooked and crispy.

This appetizer is famously cooked for gatherings, parties, weddings, and served during ‘Eid el Fitr alongside a bowl of bean sauce (Fasolia).

6. Roz belbosla (رز بالبصلة)

This dish is similar to couscouse. Cooked rice is covered with a mouthwatering spicy sauce packed with finely chopped onions, chickpeas, and plenty of meat.

When it includes vegetables such as potatoes, pumpkin, eggplant or zucchini, the dish is called Roz msagy.

7. Tajeen jaban (طاجين جبن)

This is a very common appetizer in most Libyan cities. The ingredients used to make this dish can be very varied. However, it’s always based on a mix of chopped potatoes, coriander, parsley, cheese, crumbled bread, and plenty of spices. .

In addition, it can include either minced meat or chopped chicken. 

Each cook will have their own twist and may include chopped vegetables, such as carrots, eggplant, or zucchini alongside the potatoes. 

It is oven cooked in a casserole until the mixture becomes tender and the whole neighborhood is filled with the irresistible aroma.

8. Rishta Kiskas (رشدة كسكاس)

Rishda kiskas is a very popular Libyan dish. It is cooked with a special type of homemade delicate, fine pasta covered with a red sauce consisting of chopped onions, chickpeas and plenty of meat.

What makes this dish so appealing is the smell of blossom water added to the pasta that gives the dish a unique floral fragrance.

It is also traditionally served at weddings and other special gatherings.

9. Rishta Bourma (رشدة برمة)

Although this dish has a similar name to Rishta Kiskas, a completely different type of homemade, thickly-sliced pasta is cooked in a red chili sauce with dried meat, chickpeas, peas, pepper, and a mixture of spices.

People in Libya usually cook this warming dish during cold weather as it’s guaranteed to ward off the winter chills.

10. Mbakbka (مبكبكة)

This is one of the quickest Libyan meals to prepare for lunch or dinner, as it’s really handy and contains simple ingredients.

Any type of pasta is cooked in a red chili sauce with meat, chicken, or sea food with chopped onions, tomatoes, green pepper, and, as always, a mixture of spices.

Although it’s a popular weekday meal, it’s also a firm favorite on picnics and beach trips.

11. Tbahej Be El Hoot (طباهج بالحوت)

Given the fact that Libya is on the Mediterranean Sea, it’s no surprise that fish and seafood play a big part in Libyan cuisine.

Tbahej is a delicious red paste or sauce that can be served with different types of fish. It is a garnish for  fried vegetables such as potatoes, zucchinis, eggplants, and green peppers, and typically served alongside fried fish  such as sardines, murjan, trilia, orate, etc.

For more Mediterranean dishes, check out our story on the most iconic Mediterranean foods.

12. Aslooz (عسلوز)

Aslooz is a seasonal dish, cooked with the plant Aslooz, which grows wild across the country, and is harvested in January and February. This native herb is something that’s unique to Libyan cuisine, so if you come across it – try it and taste something absolutely new!.

Aslooz is chopped and cooked with couscous and topped with a sauce made of pumpkin, garlic, pepper, and carrots.

13. Ftat (فتات)

Ftat is made out of fteera (a type of pastry similar to pitta bread), cut in small pieces, and topped with a red oniony sauce and meat (busla).

Ftat is mostly common in the mountains in western Libya (Amazigh). The majority of the population of this region are Berbers and ftat is a traditional part of their cuisine.

14. Sfenz or Fteera (سفنزأو فطيرة)

Sfenz is a special pastry cooked in a unique way. The dough is made into a round, flat shape and deep fried. You may sometimes find it filled with a half-cooked egg.

Sfenz is a very popular part of Libyan cuisine, as it’s usually prepared at weekends for breakfast and served alongside a bowl of honey.

Similarly, fteera is also a dough made into a round or square shape. However, it’s more lightly cooked in a pan, and also served with honey.

15. Kefta (كفتة)

Kefta is a type of meat ball topped with fried onions. This dish is mostly prepared in Tripoli, where it is famously known as Kefta Trapelsia.

Other regions in Libya do not cook this dish very often, as they are not very familiar with it, however, you’ll find variations throughout North Africa and the Middle East.

16. Magrouth (مقروظ)

Magrouth is a sweet dessert cooked all over Libya and it’s influenced by the cuisine of the neighboring North African countries.

Magrouth is made of thick pastry (cookie dough) filled with luscious date paste and afterwards soaked in honey.

It is prepared for celebrations or gatherings such as parties or weddings, and usually served alongside a cup of tea.

17. Abamber (عمبمر)

Abamber is a delicate, soft dessert that resembles a cookie and it is made out of a ground almond and coconut mixture.

Abamber is an iconic Libyan dessert served at weddings across the country. It is usually accompanied by a delicious glass of almond milk.

18. Mathroda (مثرودة)

This wonderful sweet pastry is only made in eastern Libya (Benghazi, Elbayda, etc.). It consists of the pastry called fteera, cut into small pieces, garnished with a mixture of nuts, dates, raisins, and drizzled with honey.

19. Debla (دبلة)

Debla is a famous Libyan dessert, made mostly during the holy month of Ramadan. Delicate, flaky dough is formed into a flower-shaped pastry, deep fried, and then soaked in honey and sprinkled with sesame seeds.

20. Ghraybeh (غريبة)

This is similar to a shortbread cookie, typically made with butter, flour, sugar, almonds, and nuts. This traditional  treat is often made around Ramadan and Eid to serve to guests.

21. Grenat

Grenat is made from the same cookie dough as Ghhraybeh; however, it is made into a characteristic half moon shape. Once baked, a garnish of powdered sugar or chocolate with nuts adds a luscious finishing touch.

22. Dolma (دولما)

From 1551 to 1864 the coastal region of Libya was ruled by the Ottoman Empire.Therefore, Libyan cuisine is heavily influenced by Turkish food, in addition to the Italian and neighboring Egyptian and Tunisian gastronomy. 

Dishes such as dolma, baklava, lentil soup, and Kaak are great examples of the Turkish culinary influence in Libya.

Dolma is a family of stuffed dishes well known throughout Central Asia and the Middle East. A vegetable leaf is used as a wrap for a filling or stuffing that consists of a mixture of chopped herbs (coriander, parsley, spring onion, and mint) along with minced meat, tomato, rice ,and a variety of spices.

Did we include your favorite Libyan recipes? Let us know in the comments  below and share your suggestions with our community!

The post Top 22 Most Popular Libyan Foods appeared first on Chef's Pencil.

It is the celebration of the resurrection of Jesus, deliverance from sin, and return to God. Armenians enjoy the whole palate of activities: from going to church to fasting before Easter, from fun games with colorful eggs to all the delicious food served in celebration. 

The cuisine is probably the most colorful element of any national culture and Armenian cuisine reflects the mix of geography, history, and traditions of the people of the land. Little has changed in the recipes and how they are cooked as culinary secrets have been passed down from generation to generation. The preparations begin long before the actual day of celebration as the Armenian Easter table involves dishes that carry unique meanings. 

In the past the whole community would be involved in preparing and celebrating Easter together. But today it is more of a family holiday celebrated at home with friends and relatives. Throughout the Easter holidays in Armenia there is a holiday atmosphere that draws us all in.

After 40-days of Lent, in which those who fast abstain from all animal products, even the most staunch believer looks forward to a celebratory meal. The Easter table is carefully prepared to properly and solemnly celebrate the Resurrection of the Lord while sharing the joy with loved ones. 

1. Easter Eggs 

Easter egg dyeing is the most eagerly awaiting Easter activity in Armenia. Eggs are painted mainly in red, symbolizing the blood of Jesus. In the past, the red was achieved by boiling the eggs in red onion skins.

But many Armenians unleash their creativity and dye eggs in various patterns and colors to the delight of their guests.

2. Rice with raisins

While Armenians aren’t great fans of rice, this rice-based dish is a crucial part of the Armenian Easter table.

The rice is cooked with raisins, where the whole grains of rice represent purity and raisins represent the apostles – they may be less visible but they give a sweetness to the whole dish. Almonds are also added to some rice & raisins recipes.

3. Fish (Baked or Boiled)

Fish is an important part of the Armenian Easter traditions, and this is not by chance. The New Testament connects the symbol of the fish with Christ in the ancient acronym that sounds exactly like that in Greek – ichtus. 

While Armenia is a land-locked country, its rivers and lakes abound in freshwater fish. The most popular and delicious is Ishkan, a trout from Lake Sevan, Armenia’s largest lake.

4. Red Wine 

It is impossible to imagine the festive Armenian Easter table without red wine. After all, the vine is the symbol of God’s chosen people, and the Lord is called the vinedresser in the New Testament, and the branches are the Christians. 

As a result, the cup of wine is a symbol of salvation, embodying the blood of Christ. And if the wine of the grapes that grow at the foot of the biblical Mount Ararat decorate the festive table, this will considerably raise the mood. 

5. Spinach and Lots of Greens 

The Easter table is usually loaded with lots of fresh vegetables and greens, as well as vegetables-based dishes.

Greens and spinach are essential Armenian Easter ingredients. While some are eaten raw like green onions, spinach is usually boiled or cooked with nuts. 

6. Armenian Easter Bread (Choreg or Chorag)

Choreg is a traditional Armenian-braided yeast bread. Some are sweet while others are slightly savory, as the recipe varies from family to family, but it is a must for an Easter table. Choregs can be prepared with raisins, nuts or seeds such as sesame, poppy. 

7. Gata 

Gata is an Armenian pastry or sweet bread with a strong cultural and symbolic significance. Gata is easily considered one of the most popular Armenian desserts.

The origin of the gata is closely related to the establishment of the monastery in Armenia. The church founded by St. Gregory the Illuminator was built after Christianity was first adopted as the state religion.

8. Baklava

By fasting through 40 days of Lent, Armenians have certainly earned the right to enjoy one of the most traditional, mouth-watering, and flavorsome sweets – baklava.

The story goes that baklava was made from 40 layers of dough to mark the 40 days of Lent. The result? A sweet puff pastry with crushed walnuts and syrup or honey, which is very crunchy, flaky, and nutty.

9. Ghapama 

Ghapama is a traditional Armenian food most often prepared for New Year and Easter. The top of a pumpkin is removed and kept as a lid, the pumpkin seeds are removed, and boiled rice, raisins, oil, honey, and spices are poured in. It is then cooked in the oven in a clay pot.

Ghapama is also cooked with meat, which can be mixed with wheat, onion, and basil, and cooked for about 5-6 hours in a pot covered with a lid and dough.

10. Cheese and Spinach Boreg (Pie)

Another delicious addition to the Eastern table is cheese and spinach pie, which is not only delicious but also unique, due to its flaky, buttery outside and fluffy, cheesy inside.

This used to be made with 33 layers of dough – the number of years Christ lived.

11. Armenian Potato Salad

Armenian potato salad is completely different to any other and is especially delicious. Served drizzled with olive oil and garnished with fresh mint, this side has an extraordinary flavor and can be served hot or cold.

Refreshing, light, and easy to prepare, it is perfect for the Easter table. 

12. Stuffed Grape Leaves (Dolma)

Dolma is considered the most adored of all Armenian dishes. As the delicious aroma of the plated dolma spreads around the room, everyone will start feasting. Easter will never passes without stuffed grape leaves.

Dolma comes in two varieties: one with spicy meat, the other with spicy rice, both wrapped in fresh young grape leaves. During Easter, Armenians prepare dolma with rice, and what makes it so special is the filling and its special ingredients such as onion, rice, salt, pepper and herbs such as parsley, mint. Grape leaf dolma is always served with a special local yogurt sauce called matsun and grated fresh garlic.

Related: 20 Most Famous Armenian Foods

Related: Most Popular Middle Eastern Desserts

The post 12 Most Popular Armenian Easter Foods appeared first on Chef's Pencil.

From delicious breads, simits and crispy böreks, which star at breakfast, to soft buns, delicious mantı, and pide, which take the leading role at lunch or dinner, there is a wide range of wheat-based products. 

Today’s topic is cookies, though not as you know them. In Turkey cookies are kurabiye, a shortbread-type biscuit in which leavening agents are not used.

Qurabiye, from which the Turkish kurabiye comes, was first used in written form in a 10th century cookbook. But they are thought to have been made in Persia for the first time in the 7th century, shortly after sugar was introduced to the region. It is believed that kurabiye entered Ottoman cuisine in the 15th century, and were quickly influenced by peoples living in Ottoman-controlled areas and by the palace kitchen.

Here we dive deep into the world of crunchy, delicious kurabiye, perhaps the most delicious baked goods in Turkish cuisine. When offered a kurabiye in Turkey, you have a choice of sweet or savory.

First, we explore the hundreds of different kinds of delicious sweet cookies offered in home kitchens and in patisseries then we look at the savory offerings. It is such a diverse pastry, often differing only because of a couple of ingredients added to a base dough of butter, flour, and sugar.

1. Acıbadem Kurabiyesi (Bitter Almond Cookies)

These are some of the most popular traditional Turkish cookies and originate in Istanbul. The recipe was first printed in Melceü’t-Tabbâhîn (A Manual of Turkish Cookery), the first Turkish cookbook.

Bitter almond cookies are traditionally made with bitter ground almonds, sugar, and egg white. Since bitter almonds are not so common today, they are generally made with bitter almond extract added to the meringue, although ground hazelnut can also be used.

They can be thought of as a kind of large macaron but without the ganache; unlike the macaron, you actually want the top of the cookie to have cracks. A single bitter almond sits on the top. While the cookies are still hot from the oven, two are joined together like a sandwich, with the bottoms facing each other. They look just like macarons, but these cookies are chewy and have a dense texture.

Bitter almond cookies are one of the biggest sellers at many patisseries in Turkey, particularly in Istanbul. 

2. Şekerpare

Şekerpare are classic Turkish cookies, soaked in a sweet, lemon-infused syrup. They can be made with or without almonds.

They are one of the most delicious Turkish cookies and a must-try when visiting this beautiful country. They are also easy to prepare at home. Check out the recipe link below for ingredient list and instructions.

3. Un Kurabiyesi (Flour Cookies)

Flour cookies are a relatively simple cookie made with butter, sunflower oil, wheat starch, powdered sugar, and all purpose flour. They can be made easily at home, but you can also find them in every patisserie. They are popular because they only need a few ingredients, they stay fresh for a long time, and they are very tasty.

They stay fresh thanks to the starch, which also gives them a good consistency. Flour cookies easily fall apart and completely dissolve in your mouth. The starch also means they crack slightly while baking, so they look and taste different to classic cookies made only with flour.

Flour cookies have different names according to the region they come from and the ingredients used. The Alaçatı cookie, for example, is a gummy flour cookie. Others may be made with sesame seeds or almonds.

4. Cornmeal Cookies (Trabzon)

As we have seen, in Turkey we like to diversify, enriching the cookie dough with new ingredients to create new types of cookie. Semolina, corn flour, or roasted chickpea powder change the flavor and texture of the cookie dough. What is important point here is geography; each region uses local produce.

For example, in Trabzon in the North, we come across a very hard textured yellow cookie made with cornmeal. This is not surprising since much corn is grown here. This might be a hard cookie, but that’s ok because the Black Sea region, where Trabzon is located, is the center of Turkish tea production. The cookies simply get dipped. 

5. Leblebi (Yellow Chickpeas Cookies)

Let’s move a little bit south, where you’ll find the Çorum leblebi cookie. Çorum is a city famous for its leblebi, a snack of roasted yellow chickpeas. Ground into a powder, leblebi makes a very tasty cookie when mixed with flour and sugar.

These are so special, they are often served to guests on special occasions, such as weddings and engagements. 

6. Antep cookie

The last example of enriched sweet cookie is the Antep cookie. This cookie is a registered and geographically marked cookie from Gaziantep, a city famous for its cuisine in the southeast of Turkey. This cookie is prepared with semolina and pistachios, which is no surprise as these are the major agricultural products of the region. 

7. Cookies with Filling (e.g. Izmir Bomb)

Filled cookies are just as common in Turkish cuisine, especially the hugely popular fruit jams, particularly apricots, dates, and apples. Moist in the inside and crunchy on the out, these are easily found in every patisserie.

Probably the most contemporary and highly popular filled cookie is the Izmir Bomb (praline stuffed cookies). As you can likely work out, this cookie emerged from the city of Izmir, in the West, and is filled with creamy chocolate. If you ever get to visit Izmir, don’t forget to try this popular street flavor! 

8. Savory Turkish Cookies

Savory cookies are as common and popular as sweet cookies. When hosting guests, at least one type of savory cookie will be found on the table for serving with tea. Savory cookies come in various flavors and shapes, from spiced to sesame seeds, from ring-shaped to stick-shaped. 

Again, the base dough is prepared with butter, flour, salt instead of sugar, and usually eggs. They can also be enriched with other ingredients such as yogurt, vinegar, and spices.

9. Kandil Simidi

Kandil simidi takes its name from the famous Turkish street flavor, simit, because of its similar shape. But this is a cookie, not a bagel-style product.

It is a bit special as it is only found in patisseries during the religious Kandil holiday or it can be found sold on the streets. It is made with mahaleb and plenty of sesame or black sesame.

It has a long shelf life because it also contains vinegar, so it is bought in large quantities during the Kandil holiday.

10. Spicy Turkish Cookies

The centerpiece of spice-enriched cookies is mahaleb. Mahaleb is a type of cherry tree indigenous to Iran. The pit of the cherry are ground into a powder which has a very pleasant aroma reminiscent of bitter almond and vanilla.

Mahaleb is a popular ingredient in savory pastries as it makes the pastry crispier and creates a texture that melts in the mouth.  

Mahaleb cookies smell and taste delicious, which might be why they are so popular. Egg white and vinegar are used to strengthen the crispy texture. The most common mahaleb cookie is the “fork cookie”, so called because of its shape. It’s a delicious snack made with black sesame seeds on top. You can buy this cookie from any patisserie in Turkey and enjoy it with tea.

Of course, mahaleb is also used in sweet cookies, especially if you want to add a different flavor profile and smell. But only use a little as mahaleb has a very strong taste that can easily overwhelm other flavors.

Another spicy cookie comes from Hatay, the southernmost point of Turkey. Kömbe is usually eaten on holidays and special days, probably because they smell so heavenly.

The dough contains cinnamon, nutmeg, ginger, allspice, cloves, mastic gum, and of course, mahaleb, they are filled with cracked walnuts, and dipped in sesame seeds. You should definitely try this amazingly beautiful cookie. And if you can’t get to Hatay, find a recipe because they can be easily cooked at home.

Related: Most Popular Turkish Desserts

Related: Baklava Recipe

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