Hey everyone, today I wanted to share my little adventure diving into the world of Syrian desserts. You know, I’ve always had a sweet tooth, and I love trying out new things in the kitchen. So, I thought, why not explore something totally different? Syrian desserts seemed like a fun and delicious challenge.
First, I did a bit of digging around. I found out that Syrian sweets are super popular, especially during special occasions. They’ve got this amazing mix of flavors and textures, from crispy and nutty to soft and creamy. I stumbled upon names like Mahalla, Barazek, Ghriba, and a bunch more. Sounded exotic and exciting!
I decided to start with something called Mahalla. It’s also known as Mohalabia, and apparently, it’s a big deal at traditional weddings in Damascus. Seemed like a good place to start. I gathered the ingredients—it’s a milky, pudding-like dessert, so I got some milk, sugar, and a few other things.
- Started by mixing everything up in a pot.
- Cooked it on the stove, stirring constantly until it thickened up.
- Poured it into bowls and let it cool.
Honestly, it was pretty simple, and the smell in my kitchen was amazing! After it set, I tried a spoonful, and wow, it was creamy and sweet, with a hint of something special—maybe rosewater or orange blossom water, which I’d added for that authentic touch.
Next up, Barazek
These are like the national biscuit of Syria, covered in sesame seeds and pistachios. I was really pumped to try making these. Here’s how it went:
- Mixed up a dough with flour, ghee, butter, and milk.
- Let the dough rest—this was the hardest part, waiting!
- Rolled out the dough, cut it into little circles.
- Dipped them in sesame seeds and chopped pistachios.
- Baked them until they were golden and crispy.
The house smelled like a bakery when these were in the oven. And let me tell you, they tasted even better than they smelled. Crunchy, nutty, and just the right amount of sweet.
Then I tried my hand at Ghriba
A melt-in-your-mouth kind of cookie. These were even easier than the others. I just mixed flour, ghee, and powdered sugar, kneaded it all together, and shaped them into little cookies. Decorated each one with a pistachio on top and baked them.
They came out of the oven looking beautiful and tasted fantastic. So light and delicate, they really did just melt away when you ate them.
I also read about Mshabak and Awama. Mshabak is apparently a street food favorite, especially during Ramadan, and Awama is like little fried dough balls. I haven’t tried making these yet, but they’re definitely on my list.
Overall, my little journey into Syrian desserts has been a blast. It’s amazing how simple ingredients can come together to make something so special and delicious. Plus, it’s been a fun way to learn about a different culture through its food. I’m definitely going to keep exploring more of these sweet treats. Maybe next time, I’ll tackle Baklava. If any of you have tried making it or have other Syrian dessert recipes, I’d love to hear about them!
Original article by the Author:yixunnet,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/craving-syrian-desserts-find-out-where-to-get-them/
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