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One of Jordan’s most popular sweets is the sabanekh pastry, also known as fatayer, which can be purchased at a bakery as a snack or lunch. The pastry is baked as part of the preparation process, so that it is slightly crispy on the outside and fluffy on the inside. The pastry is made of bulgur wheat and is filled with a spinach blend. When finished baking, it is folded into a pocket and eaten.
The Middle East has many variations of this traditional sweet. Turkish baklava is quite different than the Greek version. The Israeli version includes nuts and pistachios. In Jordan, baklava is often less sweet and contains a smaller amount of nuts. As the Ottoman Empire grew, it spread east and reached its capital of Constantinople, which was considered the culinary capital of the empire. The recipe for baklava evolved throughout the years, becoming a perfected version of a simple pastry.
Historically, the baklava was named after a peckish sultan who went hunting in the Nile delta. He stopped at a small village for food and had his servant, Umm’Ali, prepare the sweet treat. The sultan was hungry, and the village’s artisan, Umm’Ali, would fill a large pan with scrapings of stale wheat flakes, milk and sugar. The resulting dessert tasted like a sweet treat and soon spread throughout the Middle East. stevehacks.com
Traditionally, Jordanians have made desserts using phyllo dough, a thin, unleavened pastry best known for baking baklava. Phyllo dough is easily found in the freezer section of most grocery stores. It comes with layers stacked one on top of the other and is delicate to work with. Baklava is a very popular Arabic dessert made with thin layers of phyllo dough and filled with custard, ashta, or other dessert.
If you want to experiment with different flavors, try adding orange blossom water, rose water, or ground pistachios to the ashta. Keep the Warbat Bil Ashta in the refrigerator for up to 3 days, but serve it warm. When cold, keep it wrapped in a paper bag. When reheating, keep it in the refrigerator and add a sprinkle of crushed pistachios and chopped nuts.
Another popular dessert from Jordan is warbat. Also called Shaabiyat, warbat is a triangle-shaped pastry filled with custard, cream, or other sweetener. Crushed pistachios are often sprinkled on top to give it an appealing, crunchy texture. Jordanians are especially proud of this dessert and the recipe is simple enough for the novice cook to make. When making Warbat, be sure to follow the recipe carefully.
Kanafeh, a rich and creamy desert, is a staple of the Barbarian diet. This pastry is made of semolina dough and soaked in a sweet liquid that sets the pastry apart from other desserts. The pastry is then filled with cheese or some other filling and served with a syrup. A dessert such as this is a great choice to accompany a meal or a glass of wine.
Another popular dessert in Jordan is awwameh, which is similar to a bread-and-butter pudding. Jordanians, however, use pastry as the bread component and combine it with pistachios, raisins, coconut flakes, sugar, and cinnamon. This dessert is baked until golden and sprinkled with cinnamon. Another popular dessert is awwameh, which means “floater” in Arabic and is a popular choice during Ramadan.
Another popular desert is kaek, which is made from a combination of ground sesame and rice. Its texture is similar to a croissant, but is thicker. Many Jordanians enjoy this desert after a long day of shopping. The sweets are also rich in chocolate, but are not overly sweet. Some of them are as filling as a meal! But the choice is ultimately up to you!
If you’re visiting the Middle East, you must try the delicious qatayef, a type of Egyptian-style sweet. The biggest one in Bethlehem weighs 104 kilograms and is three meters in diameter. Qatayef can be filled with almost anything, including cheese, whipped cream, and even fruit or jam. A video recipe is included in this recipe card. It takes about 10 minutes to prepare the syrup.
To make the syrup, combine the water and sugar in a small saucepan over a low heat. Stir the mixture until it thickens and turns into a syrup. Do not allow the syrup to boil too much because it will get too thick and can resemble a candy. Let the syrup cool to room temperature, then whisk the batter again. Then pour the batter onto a nonstick griddle or frying pan.
When making the batter, keep in mind that the qatayef may not stay in the pan for more than 15 minutes. The filling will escape the holes in the Qatayef during frying, so make sure to stir the batter frequently. A good qatayef recipe can be found in a Jordanian magazine. It was written by Palestinian author Reem Kassis.
Awwameh in Jordania is a traditional sweet made of flour and sesame butter. Although it is made from the same basic ingredients, some variants use ghee or other sweeteners. Sugar is the main ingredient, but the rest of the ingredients are just as important. The result is a delicate, yet distinctive texture. It is a delicious snack or dessert.
Another Jordanian dessert is kanafeh, made from filo dough and stuffed with cheese and dipped in a rosewater-based syrup. Awwameh is similar to lokma and loukoumades, which are also popular in Greece. The dessert can be made at home with different formulas and combinations, and is the perfect accompaniment to Arabic coffee.
Awwameh, also called loqmet el kadi, is a traditional sweet from the Middle East. It is widely available in most grocery stores in the country. The sugar syrup covers the fried dough balls, and the whole thing balances out with fluff. Unlike many other sweets, awwameh is not a complex, high-calorie treat.
The origin of Umm’Ali can be traced back to the sultan, who once became peckish on a hunting trip in the Nile delta. A village local dubbed “Omm Ali” came to the rescue, calling upon his favorite cook to make the monarch’s favourite food. Umm’Ali prepared a rich, creamy pudding that resembles Bread and Butter Pudding. The rich flavor of the Umm’Ali dessert is similar to that of bread and butter pudding, and has an Arabic essence.
The name Umm Ali actually means “Ali’s Mother.” It was named after the wife of the Sultan of Egypt, Izz Al-Din Aybak. The dish was so popular that it became known by its other name, “Ali’s Mother.” Some people refer to it as Om Ali, or just “Umm Ali.”
One of Jordan’s most famous desserts is muhallabia, a savory, creamy pudding. This pudding is made of milk, sugar, cornflour, and rosewater. While sugar is the main ingredient, other ingredients are just as important. Muhallabia is sweet and creamy with a light tahini flavor. This recipe is easy to make and is often served chilled. A garnish of nuts and seeds completes the meal.
This simple Middle Eastern dessert is made using cornflour, milk, sugar, rosewater, and ground rice. To make it more delicious, the recipe includes chopped nuts like pistachios or almonds. It is served chilled with a drizzle of honey and Arabic coffee. Muhallabia is an ideal dessert to enjoy on a special occasion or after a meal. Here are some great ways to prepare this dessert.
Another Jordanian dessert is the muhallabia. This sweet, mildly sweet dessert is a popular dessert in the country. The dessert is a sweet treat that is perfect after a day of fasting. It also gives you a burst of energy. It’s delicious and very easy to make. It’s often topped with sliced almonds and paired with a cup of tea.
The rich, sticky dessert known as kanafeh is popular throughout the Middle East and the Mediterranean. Originating in Syria, it was probably first developed in Damas during the 7th century, and is now popular throughout the Middle East and the Mediterranean. It is sweetened with a syrup made from rose water and sprinkled with crushed nuts. It is delicious served at any time of the day.
A traditional knafeh is a traditional sweet made with melted butter, margarine, palm oil, or a mixture of the two. Then, soft white cheese is spread across the pastry. Next, a topping of shredded Nabulsi cheese is added, and the pastry is covered with more cheese. This layered pastry is then topped with a thick syrup of sugar and water. Finally, a drizzle of rose water is poured over it, and the dessert is ready to be enjoyed.
Another traditional sweet in Jordan is knafeh. This simple dessert is made with shredded filo pastry drenched in syrup. The cheese filling is then added to the pastry, which is baked to perfection and then served with a syrup. It’s a popular treat in many Middle Eastern countries. If you’ve never eaten knafeh before, you’re missing out.