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One of the best and most famous types of sweets famous in the regions of the Levant, where it is distinguished by its deliciousness and good taste, and Syria is famous for making delicious and delicious sweets with a food source rich in calories, and it also provides the human body with energy that gives it the ability to work for long hours, and making sweets abound in the country The neighboring Arab countries, especially in the blessed month of Ramadan, and every city in Syria has a set of sweets that distinguish it from other cities, and among the most distinctive sweets dishes that characterize the Syrian cuisine are baklava, barazek, al-mashkal, six fingers, mahala, and other various sweets dishes. Among the traditional sweets and modern sweets, which are generally well-known in many countries, and they are sold in the markets, Syrian sweets are distinguished by their excellent taste, in which the owners of the industry depend on the introduction of nuts and cream that add a wonderful taste to these sweets. Among these sweets are: Al Warbat with Syrian cream and Harissa carrot , The Nabaki Harisa, the Sitt Fingers, the Halabi Muskbak, the crispy Balah Al-Sham sweets, the Zanoud Al-Sit, the Muhallabia and the Syrian Hilite, in addition to the original Levantine sweets Such as kunafa, qatayef, Nammora, Maamoul, Awamah, Basbousa and other delicious Syrian sweets
A type of sweets found in many Arab and Asian kitchens, such as the Levant, Maghreb, Turkish, South Asian, in addition to the Balkans. Baklava is made from special dough chips and stuffed with walnuts or pistachios, sweetened with syrup or honey. The word baklava is derived from the Ottoman Turkish language. It is used in many languages with slight differences in pronunciation and writing. The word entered the English language in 1650. The Arabic denomination came from its Turkish origin. But according to the Hans Wehr dictionary, the popular representation of the Arabic word baklava came from the word legumes, due to the use of peanuts in making these sweets.
It is one of the most popular traditional Arabic sweets in the blessed month of Ramadan, as it is considered one of the rituals of this holy month, and it is eaten after breakfast and after the suhoor as well. Or, cheese, which is fried or fried, and can be eaten raw, as it is in all its delicious and delicious states. The origin is not known yet in preparing al-Qatayef, as some narrations say that it dates back to the Abbasid era, including those who say the Umayyads and Damascenes. There are many stories about calling Qatayef by this name, as this novel dates back to the Fatimid era, as chefs were competing to prepare types of sweets in the holy month, and the Qatayef pie was among these sweets, and it was beautifully prepared and decorated with nuts and served with a large plate, and it was Guests grab it so much for its sake that it's so called.
One of the best and most famous types of sweets famous in the regions of the Levant, where it is distinguished by its deliciousness and good taste, and Syria is famous for making delicious and delicious sweets with a food source rich in calories, and it also provides the human body with energy that gives it the ability to work for long hours, and making sweets abound in the country The neighboring Arab countries, especially in the blessed month of Ramadan, and every city in Syria has a set of sweets that distinguish it from other cities, and among the most distinctive sweets dishes that characterize the Syrian cuisine are baklava, barazek, al-mashkal, six fingers, mahala, and other various sweets dishes. Among the traditional sweets and modern sweets, which are generally well-known in many countries, and they are sold in the markets, Syrian sweets are distinguished by their excellent taste, in which the owners of the industry depend on the introduction of nuts and cream that add a wonderful taste to these sweets. Among these sweets are: Al Warbat with Syrian cream and Harissa carrot , The Nabaki Harisa, the Sitt Fingers, the Halabi Muskbak, the crispy Balah Al-Sham sweets, the Zanoud Al-Sit, the Muhallabia and the Syrian Hilite, in addition to the original Levantine sweets Such as kunafa, qatayef, Nammora, Maamoul, Awamah, Basbousa and other delicious Syrian sweets
A type of sweets found in many Arab and Asian kitchens, such as the Levant, Maghreb, Turkish, South Asian, in addition to the Balkans. Baklava is made from special dough chips and stuffed with walnuts or pistachios, sweetened with syrup or honey. The word baklava is derived from the Ottoman Turkish language. It is used in many languages with slight differences in pronunciation and writing. The word entered the English language in 1650. The Arabic denomination came from its Turkish origin. But according to the Hans Wehr dictionary, the popular representation of the Arabic word baklava came from the word legumes, due to the use of peanuts in making these sweets.
It is one of the most popular traditional Arabic sweets in the blessed month of Ramadan, as it is considered one of the rituals of this holy month, and it is eaten after breakfast and after the suhoor as well. Or, cheese, which is fried or fried, and can be eaten raw, as it is in all its delicious and delicious states. The origin is not known yet in preparing al-Qatayef, as some narrations say that it dates back to the Abbasid era, including those who say the Umayyads and Damascenes. There are many stories about calling Qatayef by this name, as this novel dates back to the Fatimid era, as chefs were competing to prepare types of sweets in the holy month, and the Qatayef pie was among these sweets, and it was beautifully prepared and decorated with nuts and served with a large plate, and it was Guests grab it so much for its sake that it's so called.
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