By Laura Rancie.
The region known as the Middle East is fiercely proud of its sweet heritage, that is its love of desserts. Pungent spices, exotic flavours, simple ingredients and food from the land.
Desserts that are so simple and wholesome in their base that each ingredient can be tasted and appreciated - sesame seeds, walnuts, dates, maple syrup, pistachios, honey, cinnamon, vanilla, coconut and raisins.
Here is a roundup of 5 favourites:
Kanafeh:
I first had this at the Sydney Middle Eastern institution, Maydanoz. It was recommended by the Chef and who can argue with that? Kanafeh is a light, flaky pastry with a delicate cheese and sweet syrup called attar and depending on the region can come with cream and pistachios.
The dessert has origins pulled in two directions; some say it’s from Egypt, others disagree and point to Syria.
Halva:
I had never had halva, prior to my friends practically forcing me to try some one day at the South Melbourne Market, from a little local corner stall Rita’s Coffee and Nuts. Those from Melbourne, will just know!
It took about half a mouthful to completely blow my mind. This classic, fudge-like sesame cake is hands down my absolute favourite Middle Eastern dessert, if not, all time treat. When I asked the shop keeper if their pistachio and chocolate halva would last a plane ride back to Queensland, he smiled and said, yes dear, it’s been here for 6 months.
It will last a few more hours. I now regularly have it flown up to me. It’s that good! Made from tahini, sugar, spices and nuts, the word halva in Arabic actually means ‘sweetness’. It is nutty, crumbly and fudgy all at once.
Ghraybeh:
Each country has its own version of a butter cookie. In Australia, we have YoYo biscuits and the Middle East has melt-in-your-mouth ghraybeh, made up of just three ingredients. It’s as easy as mixing the dough, chilling and shaping. Once they’re out of the oven, you’ll have a warm batch of freshly baked light biscuits.
Kahk:
Another dish highlighting traditional flavours and ingredients, kahk is based in pistachios, honey, sesame seeds and cinnamon. Of course, it’s the ghee that elevates this little treat to make them truly insatiable. Originating from Egypt, they are ancient. Cave carvings have been found of people making kahk in the ruins of the ancient Thebes temple, today they are eaten around the festivities surrounding Ramadan, Easter, Christmas and weddings.
Basbousa:
Another dessert originating from Egypt, which has already given us plenty (let’s think mind-blowing pyramids, hieroglyphics and incredible ancient civilisations). Basbousa is an ultra-soft almond and coconut semolina cake, drenched in sauce and toasted coconut. It’s really as simple as stirring all the ingredients with a wooden spoon and pouring in your baking tray.
