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–+ servings
Traditional Middle Eastern dessert table

Middle Eastern Desserts

easy cook
Delight in the rich, aromatic world of Middle Eastern desserts with this easy-to-follow guide featuring baklava, basbousa, maamoul, and muhallabia. These authentic treats blend semolina, rose water, dates, and nuts into irresistible bites—perfect for holidays or everyday indulgence.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Middle Eastern
Servings 12 servings
Calories 220 kcal

Ingredients
  

  • 1½ cups semolina fine or medium
  •  
  • 1 cup phyllo dough sheets thawed
  • ½ cup unsalted butter or ghee melted
  • 1 cup granulated sugar
  • ¾ cup plain Greek yogurt
  • ½ cup chopped pistachios
  • ½ cup chopped walnuts
  • 1 cup pitted dates or ready-made date paste
  • 2 tablespoons rose water
  • 1 tablespoon orange blossom water
  • 2 tablespoons lemon juice
  • 1½ cups whole milk
  • 2 tablespoons cornstarch
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • Optional: shredded coconut cinnamon, powdered sugar (for garnish)

Instructions
 

  • Prepare the syrup: In a saucepan, simmer 1 cup sugar with ½ cup water, lemon juice, and rose water until slightly thickened. Let it cool completely before use.
  • Bake the basbousa: Mix semolina, yogurt, sugar, and melted butter. Pour into a greased baking dish, top with almonds or coconut if desired, and bake at 350°F for 30–35 minutes. Pour cooled syrup over hot cake and let it absorb.
  • Make the baklava: Layer phyllo dough sheets in a buttered baking dish, brushing each sheet with melted butter. Add chopped nuts between layers. Bake at 350°F until golden, then immediately pour cooled syrup over the hot baklava.
  • Shape the maamoul: Mix flour, semolina, butter, and a splash of rose water into a dough. Fill with date paste or chopped nuts. Shape using maamoul molds or by hand. Bake at 350°F for 15–20 minutes until lightly golden.
  •  
  • Cook the muhallabia: In a saucepan, whisk milk, cornstarch, and sugar over medium heat until thickened. Remove from heat, stir in rose and orange blossom water, then pour into serving cups. Chill and top with pistachios.

Nutrition

Serving: 1dessert pieceCalories: 220kcalCarbohydrates: 28gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 5gCholesterol: 15mgSodium: 55mgFiber: 1gSugar: 18g
Keyword baklava, basbousa, date sweets, maamoul, Middle Eastern desserts, muhallabia, phyllo pastry, rose water, semolina cake, syrup-soaked desserts
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