Arab desserts

Turkish gelatinous candy

Knafeh () is a traditional Arab dessert made with kadayif (spun pastry dough) layered with cheese and soaked in a sweet, sugar-based syrup called attar. Knafeh is popular throughout the Arab world, especially in Egypt, and the Levant. Knafeh is often served on special occasions, holidays and celebrating the month of Ramadan. The most common variant of knafeh in Jordan and Palestine, Knafeh Nabulseyeh, originated in the Palestinian city of Nablus.

Tulumba, tolomba or bamiyeh (; ) is a deep-fried dessert found in Egypt, the Levant, Greece and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis or churros. It is made from unleavened choux pastry dough, usually about 3 inches long, piped with a pastry bag using an open star or similar tip. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot.

Muhallebi ( or ; ) is a milk pudding commonly made with rice, sugar, milk and either rice flour, starch or semolina, popular as a dessert in the Middle East. While the dessert is called muhallebi in Turkey, Iran, Iraq and Syria, in other countries in the region (Lebanon, Jordan, Egypt, Palestine, and Israel) it is called malabi, mahalabiyeh or mehalabiya.

thumb|Assorted qatayef Qatayef, katayef, atayef or '''qata'if''' ( ) is an Arabic dessert. It is a type of sweet dumpling filled with cream or nuts, or a filled folded pancake with a thickness similar to a Scottish crumpet.

Lokma is a dessert made of leavened and deep-fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. The dish was described as early as the 13th century by al-Baghdadi as luqmat al-qādi (), "judge's morsels".

'''Ma'amoul''' ( ) is a filled butter cookie made with semolina flour. Originating in the Arab world, the filling can be made with dried fruits like figs, dates, or nuts such as pistachios or walnuts, and occasionally almonds or cheese.

'''''' are a shortbread-type biscuit, usually made with ground almonds. Versions are found in most Arab, Balkan and Ottoman cuisines, with various different forms and recipes. They are similar to polvorones from Andalusia.

Harees, haresa, hareesa, arizah, harise, jarish, jareesh, (), harisa (), or korkot () is a dish of boiled, cracked, or coarsely-ground cracked wheat or bulgur, mixed with meat and seasoned. Its consistency varies between a porridge and a gruel. Harees is known throughout Armenia where it is served on Easter, and the Arab world, where it is commonly eaten in Arab states of the Persian Gulf in the month of Ramadan, and in Iraq, Lebanon and Bahrain during Ashura by Shia Muslims.

traditional Egyptian dessert

Faloodeh (, ), or paloodeh (, ), is a traditional Iranian cold dessert similar to a sorbet. It consists of thin vermicelli-sized noodles made from starch in a semi-frozen syrup containing sugar and rose water. Faloodeh is often served with lime juice and sometimes ground pistachios.

Tunisian dessert

traditional Syrian dessert

Kleicha (; , ; ; ; ; ; ) is a type of Middle Eastern cookie.

Kahk (), also Kahk El Eid ( ), is a sweet shortbread biscuit that is eaten in Egypt, primarily to celebrate festive occasions like Eid al-Fitr as well as during Christmas and Easter.

Barazek or barazeq () is a Levantine cookie whose main ingredient is sesame () and often also contain pieces of pistachio. It probably originated during Ottoman rule in the Syrian capital, Damascus, particularly in the Al-Midan neighborhood, although today it is so popular that it can be found in most pastry shops throughout the Levantine area (Lebanon, Jordan, Palestine and Syria) and the broader Arab world. It is also one of the more traditional Palestinian desserts and it is easy to find stalls selling barazek on the streets of Jerusalem.

Majoun or majun ( , "kneaded"/"paste") is a Moroccan confection, which can resemble a pastry ball, fudge, or jam. Ingredients can include honey, nuts, and dried fruits, and the treat is commonly made as a cannabis edible, sometimes in combination with other drugs. A 1957 report describes majun as containing "hemp, opium and seeds of datura".

Arab dessert

arabian sweet bread dish

Lauzinaj (), also spelled lawzinaj, lawzinaq, luzina is an almond-based confection known from medieval Arab cuisine. Described as the "food of kings" and "supreme judge of all sweets", by the 13th-century lauzinaj had entered medieval European cuisine from the Andalusian influence, returning Crusaders and Latin translations of cookery books.

Khabees (; sometimes pronounced "khabeesa") is a traditional sweet dish common in the Persian Gulf Arab States and Qatar, Bahrain, Kuwait, Oman, Saudi Arabia and the United Arab Emirates. It is made of flour and oil and is commonly served as a traditional dish for breakfast, especially during Eid days.

Masoob () is a traditional banana-based pudding from the Hadhramaut region in Yemen. It is made from over-ripe bananas, ground flat bread, cream, cheese, honey, and sometimes dates. It is popular in other Arab states like Saudi Arabia and the UAE, where Hadhrami immigrant communities introduced the dish.