Middle Eastern sweets are pure joy—flaky, chewy, sticky, and packed with flavor. Whether it’s the crispy, honey-soaked layers of baklava or the soft, cheesy goodness of kunafa, these treats have been loved for generations. What makes them so special? It’s all in the unique ingredients like fragrant rose water, crunchy pistachios, and naturally sweet dates, plus centuries-old recipes that have been passed down through families. These desserts aren’t just about satisfying a sweet tooth; they’re about tradition, culture, and pure indulgence. The following is a list of some of the most popular Middle Eastern sweets and what makes them so irresistible!
1. Kunafa (Knafeh)
Perhaps the most sought-after Middle Eastern dessert, kunafa creates an unforgettable impression with its vibrant orange-hued top and melting cheese center. It’s a showstopper and often the centerpiece at celebrations and holiday gatherings. Of course we have to mention the now famous Dubai chocolate which is filled with ingredients used to make kunafa.
Origin & Regional Variations: While kunafa’s exact origins are disputed, it’s particularly beloved in Palestinian cuisine, where Nablus is famous for its specific version called “kunafa nabulsiyeh.” You’ll find regional variations throughout Syria, Lebanon, Jordan, Egypt, and Turkey (where it’s called künefe).
Ingredients: Traditional kunafa features a base of shredded phyllo dough (called kataifi) or semolina dough, a middle layer of soft, unsalted cheese (often akkawi, nabulsi, or fresh mozzarella), and a topping of more shredded dough. After baking, the entire creation is soaked with simple syrup infused with rose water or orange blossom water and garnished with crushed pistachios.
Texture & Flavor: The magic of kunafa is in its textural contrasts—the crispy, butter-soaked shredded dough exterior yields to an interior of stretchy, molten cheese. The flavor balances between the neutral, milky cheese and the sweet, floral syrup. Each bite delivers a delightful play of temperatures and textures.
Preparation: Making kunafa at home takes approximately 1-1.5 hours. The process involves buttering the shredded phyllo, pressing it into a round pan, adding the cheese filling (sometimes mixed with cream or ricotta for a smoother texture), covering with more dough, and baking until golden. The critical final step is pouring cool or room temperature syrup over the hot kunafa to ensure proper absorption.
Serving Style: Kunafa is typically served warm (to keep the cheese stretchy) and cut into triangular or diamond-shaped portions. In cities like Jerusalem, street vendors serve it throughout the day, reheating portions to order.
2. Baklava
No discussion of Middle Eastern sweets would be complete without baklava, the intricate layered pastry that gives that honey-nut filled, crunchy and also chewy texture!
Origin & Regional Variations: Though its precise origins are contested between Turkey and Greece, baklava evolved throughout the Ottoman Empire and now belongs to many culinary traditions. Turkish baklava tends to feature pistachios and lighter syrup, while Greek versions often use honey and walnuts. Lebanese and Syrian styles might include a blend of nuts, while Iranian baklava frequently incorporates rose water and cardamom.
Ingredients: Traditional baklava consists of layers of paper-thin phyllo dough, brushed generously with clarified butter, alternating with layers of finely chopped nuts (pistachios, walnuts, or almonds), all soaked in a honey or sugar syrup often flavored with citrus and sometimes rose water or cinnamon.
Texture & Flavor: The hallmark of perfect baklava is its crispy top layers which give way to more syrup-soaked, tender inner layers surrounding the nutty filling. Well-made baklava should never be soggy or overly sticky, but rather maintain distinct layers that provide a satisfying contrast when bitten into.
Preparation: Creating baklava from scratch is labor-intensive, typically requiring 2-3 hours plus cooling time. The most challenging aspect is handling the delicate phyllo dough, which must be kept covered to prevent drying out. After layering 15-20 sheets of buttered phyllo with nut mixtures, the pastry is cut into diamond or square shapes before baking, then soaked with syrup while still warm (though some traditions reverse this, pouring hot syrup over cooled baklava).
Serving Style: Baklava is traditionally cut into small diamond or rectangular pieces and served at room temperature, paired with Turkish coffee or Arabic coffee flavored with cardamom.
3. Basbousa (Namoura)
This rustic, homestyle cake has a beautiful simplicity that belies its complex flavor and satisfying texture. Made primarily from semolina, basbousa is a testament to the Middle East’s skill at creating memorable desserts from basic pantry ingredients.
Origin & Regional Variations: Popular throughout Egypt (where it’s called basbousa), Lebanon and Syria (where it’s often called namoura), and across the Arabian Peninsula. The Palestinian version, called harissa (not to be confused with the North African chili paste), often contains coconut.
Ingredients: The base is a mixture of coarse semolina, yogurt or buttermilk, sugar, and vegetable oil or melted butter. Baking powder gives it lift, while traditional versions incorporate a touch of tahini at the bottom of the pan to prevent sticking. After baking, the cake is soaked with simple syrup typically flavored with rose water or orange blossom water. A blanched almond or other nut is traditionally placed in the center of each piece before baking.
Texture & Flavor: Basbousa offers a uniquely grainy yet moist texture from the semolina, with a buttery richness and a pleasant chew. The syrup infuses the cake without making it soggy, and the flavor profile includes notes of vanilla, sometimes coconut, and whatever floral waters are used in the syrup.
Preparation: This is one of the simpler Middle Eastern desserts to prepare, taking about 45 minutes of active time plus baking. The batter comes together quickly, and the most crucial step is cutting the cake into diamond shapes before baking, which allows the syrup to penetrate evenly later.
Serving Style: Traditionally served at room temperature, cut into diamond shapes, often with a dollop of kashta (clotted cream) on the side.
4. Qatayef (Atayef)
These adorable filled pancakes are popular during the holy month of Ramadan, when they’re found in nearly every Middle Eastern household and street vendor stall after sunset.
Origin & Regional Variations: While enjoyed throughout the Middle East, qatayef is particularly associated with Egypt, Lebanon, Syria, and Palestine. Some regions serve them as open-faced desserts topped with cream, while others fold them into half-moons and either bake or fry them.
Ingredients: The pancake batter includes flour, semolina, baking powder, and sometimes yeast. Traditional fillings include sweetened cheese (often akkawi mixed with ricotta), crushed walnuts or pistachios mixed with sugar and cinnamon, or kashta (clotted cream). After filling and sealing, they’re either fried or baked until golden, then soaked in simple syrup.
Texture & Flavor: The pancake itself is unique, cooked only on one side, it develops tiny bubbles that create a spongy texture perfect for absorbing syrup. The contrast between the crisp exterior (when fried) and the soft, sweet filling creates a delightful textural experience. Flavor-wise, qatayef offers warm notes of cinnamon and nuts or the creamy richness of sweetened cheese.
Preparation: Making qatayef at home takes approximately 1.5-2 hours. The distinct technique involves cooking the batter like pancakes but only on one side until the top is just set with tiny bubbles. Once cool enough to handle, these half-cooked pancakes are filled, folded into half-moons, pinched closed along the open edge, and then either fried or baked.
Serving Style: Qatayef are typically served warm and drizzled with extra syrup or honey. During Ramadan, they’re a popular post-iftar treat, often enjoyed alongside a cup of Arabic coffee or mint tea.
5. Um Ali (Omm Ali)
This Egyptian comfort food is the Middle Eastern answer to bread pudding. Legend claims it was created to celebrate the death of Shajar al-Durr, the wife of a ruler whom a rival named Om Ali supposedly had assassinated.
Origin & Regional Variations: Distinctly Egyptian in origin, Um Ali (which literally means “Ali’s mother”) has variations throughout Egypt and has spread to other Arab countries with slight modifications. Cairo’s version tends to be creamier, while Alexandria’s might feature more nuts and dried fruits.
Ingredients: Traditional Um Ali uses broken pieces of roasted puff pastry or palmiers, a sweet crisp pastry shaped like a palm leaf(though some versions use croissants or even regular bread), mixed with a generous assortment of nuts (pistachios, almonds, coconut flakes), plump raisins, and sometimes dried apricots. This mixture is then soaked in sweetened hot milk infused with vanilla, cinnamon, and sometimes rose water, topped with cream, and baked until bubbly and golden.
Texture & Flavor: The beauty of Um Ali lies in its textural variety—some bites are crisp from the pastry edges, others are creamy and pudding-like, while the nuts provide crunch throughout. The flavor combines warming cinnamon and vanilla with the richness of milk and cream, brightened by sweet dried fruits.
Preparation: Um Ali is relatively quick to prepare, taking about 45 minutes from start to finish. If using pre-made pastry, the process is even simpler: layer the broken pastry with nuts and dried fruits, pour over the hot sweetened milk mixture, top with cream, and bake until golden and bubbling.
Serving Style: Traditionally served hot from the oven in individual ramekins or as a larger communal dish.
6. Halva (Halawa)
This dense, crumbly treat showcases the distinctive flavor of sesame. With variations found from the Mediterranean to Central Asia, halva represents one of the oldest continuously made sweets in the world.
Origin & Regional Variations: While tahini-based halva is associated with Levantine and Turkish cuisine, flour-based versions appear throughout Iran (where it’s called halva ardeh) and India and Pakistan. Lebanese versions might incorporate pistachios or pine nuts.
Ingredients: The Middle Eastern tahini-based halva primarily consists of sesame paste (tahini) and sugar syrup cooked to specific temperatures, with additions like pistachios, almonds, chocolate swirls, or vanilla. Some recipes incorporate egg whites for a lighter texture. The flour-based versions popular in Iran use wheat flour toasted in fat (often butter), combined with sugar syrup and rose water or saffron.
Texture & Flavor: Tahini halva has a distinct texture that’s simultaneously crumbly and soft. It initially resists when bitten, then dissolves in the mouth. The flavor is nutty and rich from the sesame, balanced by sweetness, with a slightly bitter undertone.
Preparation: Making traditional halva at home is challenging and takes approximately 1-2 hours of careful attention. The process requires precise temperature control when cooking the sugar syrup and expert timing when combining it with the tahini to achieve the proper crystalline structure. Most Middle Eastern home cooks purchase halva from specialized confectioners rather than making it from scratch.
Serving Style: Halva is typically sliced into thin pieces or small cubes and served with tea or coffee.
7. Ma’amoul
These elegant, molded cookies mark special occasions throughout the Middle East, from Eid al-Fitr to Easter celebrations, representing one of the region’s most beloved holiday traditions.
Origin & Regional Variations: Ma’amoul is particularly important in Levantine cuisine (Syria, Lebanon, Palestine, Jordan) but appears throughout the Gulf states as well. Lebanese ma’amoul often features semolina in the dough, while Palestinian versions tend to use finer flour. Gulf variations sometimes include saffron in the pastry.
Ingredients: The shortbread-like dough typically combines semolina and/or flour with butter or oil, sometimes flavored with orange blossom or rose water. Fillings vary by region and occasion: dates pureed with butter and cinnamon, walnuts or pistachios mixed with sugar and rose water, or figs blended with orange zest. Each cookie is shaped in decorated wooden molds (called tabe) that imprint distinctive patterns indicating the filling inside.
Texture & Flavor: The perfect ma’amoul offers a delicate balance between the melt-in-your-mouth, buttery exterior and the sweet, slightly chewy filling. The semolina in the dough provides a pleasant sandy texture, while the filling offers concentrated fruit or nut flavors complemented by warm spices or floral essences.
Preparation: Making ma’amoul is time-consuming, typically requiring 2-3 hours. The dough must rest before being shaped around small balls of filling and pressed into special wooden molds. After unmolding, the cookies are baked until just set but not browned, then dusted with powdered sugar. The process often becomes a family activity during holidays, with multiple generations working together on the assembly line.
Serving Style: Traditionally arranged on platters and dusted with powdered sugar, ma’amoul are served to guests alongside Arabic coffee or tea during religious festivals and celebrations.
8. Luqmat al-Qadi (Lokma)
These honey-soaked fritters with ancient origins have been satisfying sweet cravings for centuries. Their name literally translates to “the judge’s bites,” supposedly because they were so delicious that even judges couldn’t resist them.
Origin & Regional Variations: Popular throughout the Arab world, Turkey (where they’re called lokma), Greece (loukoumades), and Iran (bamiyeh). Egyptian and Gulf variations are typically spherical, while Iranian versions are often ring-shaped.
Ingredients: The yeast-leavened dough contains flour, water, salt, and sometimes a touch of sugar or honey. After frying to golden perfection, the fritters are immediately soaked in honey or sugar syrup, often flavored with lemon, cinnamon, or orange blossom water. They’re frequently garnished with crushed pistachios or sesame seeds.
Texture & Flavor: When freshly made, luqmat al-qadi offer a delightful contrast between the crisp exterior and the airy, chewy interior, all saturated with sweet syrup. The flavor is straightforwardly sweet, with subtle notes from whatever spices or floral waters are used in the syrup.
Preparation: Making these fritters takes approximately 1.5-2 hours, primarily because the yeast dough needs time to rise. The technical challenge comes in maintaining the proper oil temperature during frying (typically 350-375°F/175-190°C) and ensuring the fritters cook through without burning. After frying, they’re immediately soaked in room temperature or slightly warm syrup.
Serving Style: Luqmat al-qadi are best enjoyed fresh and warm, typically piled onto a communal platter with extra syrup for dipping.
9. Aish El-Saraya
Aish El-Saraya is a rich and indulgent Middle Eastern dessert that feels like a luxurious treat with every bite. It’s essentially a bread pudding, but without eggs, and is soaked in a fragrant sugar syrup, then topped with a thick layer of creamy, rose or orange-blossom-scented Ashta (clotted cream). The dessert is often garnished with crushed pistachios, adding a crunchy contrast to its soft, velvety texture.
Origin and Regional Variations: Aish El-Saraya is a Lebanese and Syrian dessert with Ottoman roots. Its name translates to “bread of the palace,” suggesting royal origins. In Palestine, you’ll find a similar version called “Esh Alsaraya,” while Turkish cuisine offers “Şekerpare,” which shares some similarities but has a distinct preparation method. Each country adds its own twist, with some versions incorporating rose water more heavily, while others emphasize the caramel notes.
Ingredients: The base consists of toasted bread (traditionally day-old white bread) soaked in simple syrup. The topping is a creamy milk pudding called “ashta” or “kashta,” made from milk, sugar, and often thickened with cornstarch. It’s garnished with crushed pistachios and sometimes a drizzle of orange blossom syrup or honey.
Texture and Flavor: Aish El-Saraya offers a wonderful contrast of textures. The bread base becomes delightfully soft yet maintains some structure, while the ashta topping is smooth and creamy. Flavor-wise, it balances sweetness with the subtle floral notes of orange blossom or rose water. The pistachios add a satisfying crunch and nutty dimension that cuts through the sweetness.
Preparation and Serving Style: To prepare Aish El-Saraya, bread is toasted, torn into pieces, and soaked in sugar syrup infused with rose or orange blossom water. The ashta cream is spread on top, and the dessert is chilled before being garnished with vibrant green pistachios. It’s typically served cold in square cuts on small plates, making it perfect for gatherings. Some modern presentations include individual servings in decorative glasses, creating beautiful layers visible from the sides.
10. Muhallabia
Muhallabia is a silky-smooth Middle Eastern milk pudding that’s simple yet incredibly satisfying. Made with just a few basic ingredients—milk, sugar, and cornstarch (or rice flour), this dessert has a luscious, custard-like texture that melts in your mouth. It’s lightly flavored with rose water or orange blossom water, giving it a delicate floral aroma that elevates its creamy sweetness.
Origin and Regional Variations: Muhallabia (also spelled Mahalabia or Mahalabiya) dates back to Sassanid Persia, named after Muhallab ibn Abi Sufra, a 7th-century Arab general. It eventually spread throughout the Arab world. In Egypt, it’s often flavored with vanilla, while Lebanese versions might incorporate mastic. Turkish muhallebi tends to be thicker in consistency, and North African variations may include different nuts or dried fruits.
Ingredients: The base ingredients are milk, sugar, and rice flour or cornstarch as a thickening agent. It’s typically flavored with rose water, orange blossom water, or mastic (a resin with a distinctive pine-like flavor). Traditional toppings include ground cinnamon, pistachios, almonds, or pine nuts.
Texture and Flavor: Muhallabia has a silky, smooth texture similar to panna cotta but lighter. The flavor is delicately sweet and milky, with subtle floral notes from rose or orange blossom water. The sprinkling of cinnamon adds warmth, while the nuts contribute texture and earthy flavors that complement the dessert’s creamy base.
Preparation and Serving Style: To make Muhallabia, milk is simmered with sugar and gradually thickened with rice flour or cornstarch until it reaches a pudding-like consistency. After adding flavorings, it’s poured into serving dishes and chilled until set. It’s traditionally served cold, topped with nuts and a dusting of cinnamon.
11. Znoud El-Sit
Znoud El-Sit is a rich and indulgent Middle Eastern dessert that combines crispy, golden-brown phyllo pastry with a creamy, sweet filling. The name translates to “Lady’s Arms,” referring to the delicate, rolled shape of the pastry.
Origin and Regional Variations: Znoud El-Sit originated in Lebanon and Syria. The dessert has spread throughout the Levant region with slight variations. In some regions, the filling might include clotted cream instead of ashta, while others may incorporate subtle differences in the syrup flavoring.
Ingredients: These crispy treats feature phyllo dough wrapped around a creamy ashta (a clotted cream) filling. The ashta is made from milk, heavy cream, and a starch thickener. After frying, the pastries are soaked in a sugar syrup scented with orange blossom or rose water. Some versions include lemon juice in the syrup for a touch of acidity.
Texture and Flavor: Znoud El-Sit offers an irresistible textural contrast. The outer phyllo layer becomes crispy when fried, while the interior remains creamy and soft. The flavor profile balances rich dairy notes from the filling with the sweetness of the syrup and the delicate floral undertones of rose or orange blossom water.
Preparation and Serving Style: Preparing Znoud El-Sit involves cutting phyllo dough into rectangles, placing a spoonful of ashta on each, and rolling them into cylinders with the ends left open. The pastries are deep-fried until golden, then immediately soaked in cool syrup, creating that characteristic contrast between crispy exterior and creamy interior. They’re typically served at room temperature, sometimes garnished with ground pistachios.
12. Ghorayeba
Ghorayeba is a classic Middle Eastern shortbread cookie known for its rich, buttery texture and melt-in-your-mouth softness. Made with just a few simple ingredients, flour, powdered sugar, butter (or ghee), and sometimes a touch of rose or orange blossom water. These cookies are delicate, crumbly, and lightly sweet.
Origin and Regional Variations: The name derives from the Arabic word “ghareeb,” meaning “strange” or “foreign,” possibly indicating that the recipe was once considered exotic. Egyptian versions often include a blanched almond on top, while North African varieties might incorporate semolina for a different texture.
Ingredients: These cookies have a remarkably short ingredient list: butter (traditionally clarified butter or ghee), powdered sugar, and flour. Some versions add a touch of aromatic mastika (mastic) or mahlab (a spice made from cherry pits). The cookies are often topped with a single blanched almond, pistachio, or pine nut.
Texture and Flavor: Ghorayeba has a distinctive texture that’s simultaneously crumbly and melt-in-your-mouth. The high butter content creates a rich, delicate cookie that dissolves almost immediately on the tongue. Flavor-wise, they’re buttery with subtle sweetness, allowing the quality of the ghee or butter to shine through. When mastic is added, it contributes a unique resinous note that’s quintessentially Middle Eastern.
Preparation and Serving Style: Making Ghorayeba involves beating butter with powdered sugar until pale and fluffy, then gently folding in flour until a soft dough forms. The dough is shaped into small balls, crescents, or rings, topped with a nut, and baked at a low temperature until just set but not browned. They’re traditionally served with Arabic coffee or tea and are especially popular during Eid celebrations and other festive occasions.
13. Balah El Sham
Balah El Sham is a delicious Middle Eastern dessert that resembles churros but with a unique twist. These crispy, deep-fried pastries are made from a choux-like dough (a very light pastry made with egg), piped into small ridged pieces, then fried to perfection until golden brown.
Origin and Regional Variations: Balah El Sham, whose name translates to “dates of the Levant,” has origins that trace back to Ottoman cuisine but is now popular throughout Egypt, the Levant, and the Gulf countries. In Egypt, these syrup-soaked fritters are especially beloved during Ramadan. The Iraqi version, called “Datli,” tends to be larger and sometimes flavored with cardamom. In the Gulf countries, you might find versions with saffron added to the syrup for a distinct color and aroma.
Ingredients: These delightful fritters are made from a simple choux pastry consisting of water, butter, flour, and eggs. After frying to golden perfection, they’re soaked in a sugar syrup infused with lemon juice and either rose water or orange blossom water. Some contemporary versions incorporate honey into the soaking syrup or add crushed pistachios as a garnish.
Texture and Flavor: Balah El Sham offers an irresistible textural contrast—crispy on the outside while remaining soft and slightly eggy inside, similar to churros but distinctly Middle Eastern in flavor. The soaking syrup ensures each bite is sweet and fragrant with floral notes from the rose or orange blossom water. The exterior develops a satisfying crunch that gives way to the tender interior.
Preparation and Serving Style: To make Balah El Sham, the choux pastry is prepared by heating water and butter, adding flour to form a dough, and then incorporating eggs one by one. This dough is then piped through a star-shaped nozzle directly into hot oil, forming ridged finger-shaped or circular pastries. After frying until golden brown, they’re immediately soaked in cool fragrant syrup. They’re typically served at room temperature on communal platters.
14. Halawet El-Jibn
Halawet El-Jibn is a dessert that perfectly balances soft, cheesy sweetness with a creamy filling. The name translates to “sweetness of cheese,” which is fitting because the main ingredient in this treat is a dough made from semolina and stretchy, mild cheese—usually Akkawi or mozzarella.
Origin and Regional Variations: Halawet El-Jibn is a specialty of Hama, Syria, though it’s now popular throughout the Levant region. In Lebanon, you’ll find a version called “Halawet El-Jeben” that might incorporate mastic for a distinct flavor. Palestinian variations often use a different cheese blend, while some modern interpretations in upscale Middle Eastern restaurants deconstruct the elements into more contemporary presentations.
Ingredients: What makes this dessert unique is its dough, made from a mixture of sweet cheese (typically akkawi or mozzarella), fine semolina, and sugar syrup. The rolls are filled with clotted cream (ashta) and then garnished with ground pistachios. The finishing touch is a drizzle of orange blossom or rose-scented syrup and sometimes a sprinkle of crushed rose petals.
Texture and Flavor: Halawet El-Jibn has a remarkably soft, elastic texture unlike any other dessert. The cheese-semolina dough becomes stretchy and pliable, while the ashta filling provides a rich creaminess. The flavor is subtly sweet with distinctive floral notes from the syrup, balanced by the slightly salty undertones from the cheese. The pistachios add crunch and a nutty dimension that complements the soft textures.
Preparation and Serving Style: To prepare Halawet El-Jibn, the cheese is melted and combined with semolina and sugar syrup to form a stretchy dough. This dough is rolled thin, filled with ashta cream, and rolled into cylinders. After chilling, the rolls are cut into bite-sized pieces, garnished with pistachios, and drizzled with additional syrup. They’re traditionally served cold on small plates or as part of dessert platters at celebrations and special occasions.
Bastani Sonnati
Bastani Sonnati, meaning “traditional ice cream” in Persian, has been a beloved Iranian dessert for centuries. Its distinctive yellow color comes from saffron, Iran’s prized spice.
Origin and Regional Variations: Regional variations exist throughout Iran. In Shiraz, the ice cream might include bits of crystallized sugar called “noghl,” while in Isfahan, you might find it flavored with local rosewater. Contemporary Iranian-American ice cream shops have created fusion versions incorporating ingredients like cardamom-infused caramel or pistachio brittle.
Ingredients: This luxurious frozen dessert features a rich base of milk, cream, and egg yolks, infused with saffron threads, rose water, and sometimes mastic for that characteristic chewy texture. What makes it truly special is the inclusion of salep (orchid root flour), which gives it remarkable stretchiness and resistance to melting. Traditional versions incorporate frozen clotted cream (called “kaymak”) and are studded with pistachios and dried rose petals.
Texture and Flavor: Bastani Sonnati has a uniquely elastic, chewy texture unlike Western ice creams, thanks to the salep and the frozen bits of cream throughout. When you take a spoonful, it stretches slightly before breaking. Flavor-wise, it’s a complex combination of rich dairy, aromatic saffron, floral rose water, and the nutty crunch of pistachios. The overall effect is simultaneously refreshing and indulgent.
Preparation and Serving Style: Traditionally, Bastani Sonnati was churned by hand in a large copper pot called a “dough” that was rotated in an ice bath while the mixture was worked with a wooden paddle. Today, most people use ice cream makers, but specialty shops in Iran still make it the traditional way. The ice cream is often served between two thin wafers as an ice cream sandwich called “bastani-e nooni” (bread ice cream).