Dessert Archives - Page 2 of 16 - International Cuisine

Kac Kac (A Somali Doughnut)

March 5, 2020 By Darlene at International Cuisine

Kac kac is the name of these little fried dough treasures. Sometimes they are referred to Somali Beignets. These are beloved in Somalia especially during the month of Ramadan. Somali’s anxiously await for Iftaar, the meal to break the fast, and the fragrance of cardamon scented dough is a tradition which can bring people right back home. The scent of celebration. A bite of deliciousness.

Each family has their own secret recipe for Kac kac. I found this one to be the most common. The result is a crispy on the outside and light and fluffy on the inside bite. We enjoyed it with black tea which is commonly served after a heavy meal. It was the perfect ending to our Somali meal.

Did you know that Somalia is home to frankincense and myrrh? It is common in Somalia to use a pot called Dabqaads as an incense burner to make their homes smell good. The incense is placed on hot charcoal inside the pot which burns for about 10 minutes. The fragrance lingers for hours.

If you would like to learn more about Somalia, be sure to check out “Our Journey to Somalia. There you will also find more authentic recipes including the Xawaash you need for the Suugo. Also, you are sure to enjoy other recipes like Somali Salad.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Print Pin

5 from 2 votes

Kac Kac (Somali Doughnuts)

These are super quick and easy to make and very addicting!

Course Dessert

Cuisine Somali

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings

Calories 560kcal

Author Darlene at International Cuisine

Ingredients

2 cups flour all-purpose
1 teaspoons baking powder
1/2 cup sugar
1/2 cup melted ghee or butter
2 tablespoons warm milk
1 teaspoon cardamom powder
2 eggs
Oil for frying
confectioners sugar for dusting Optional

Instructions

Mix flour and baking powder in a bowl.
Add sugar and cardamom powder.
Pour hot melted ghee or butter onto the flour mixture. Mix well until combined.
Add the warm milk and lightly beaten eggs and knead the dough until smooth. You should be able to easily clean the bowl with dough and then you know it is done.
Roll out the dough into a circular shape to a thickness of about half an inch and cut into the desired shape.
Heat the oil.
Deep fry the kac kac until golden brown, remove from oil, place on a paper towel to drain oil.
Dust with confectioners sugar if desired.
Serve and enjoy!

Nutrition

Coconut Pudding ( A Dessert from Solomon Islands and Tuvalu)

February 13, 2020 By Darlene at International Cuisine

Coconut pudding is a super quick and easy recipe to make. I actually think it is more like a jello than a pudding. It is very tasty and would be perfect for hot summer day on the beach. I served it in a coconut shell for a unique presentation.

Coconuts are abundant on both of these island nations, Solomon Islands and Tuvalu. You can of course make the coconut pudding using fresh coconut milk which would be most authentic or you can also make it with canned coconut milk. Sometimes opening a coconut can be a bit intimidating but the truth is if you use a corkscrew and poke one of the eyes you can remove the water. Then you can give the coconut a good whack with the back side of sturdy clever and it will crack right open. If you want to remove the flesh of the coconut this tool comes in very handy.

Did you know that Tuvalu is the least visited country in the world? It is quite remote and may be one of the first to go under the sea due to climate change. If you would like to learn more about these countries be sure to check out “Our Journey to Solomon Islands and Tuvalu”

If you are looking for more authentic Oceania recipes be sure to check out my other recipes Taro Root Chips, Palusami, and Tuna Coconut Curry.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Print Pin

5 from 5 votes

Coconut Pudding (A Sweet Island Dessert)

This is a super quick and easy recipe that would be perfect for a warm summer day on the beach

Course Dessert

Cuisine Solomon Islands, Tuvalu

Prep Time 5 minutes

Cook Time 7 minutes

refrigeration time 1 hour

Total Time 1 hour 12 minutes

Servings

Calories 255kcal

Author Darlene at International Cuisine

Ingredients

2 14 0z Cans Coconut Milk unsweetened
1/2 Cup cornstarch
1 Cup Sugar
1/4 teaspoon Salt
2 Coconuts Cut in half for serving

Instructions

In a medium size saucepan add in all the ingredients and cook over medium high heat.
Stir constantly until the sugar and cornstarch is dissolved.
Keep stirring until the mixture starts to boil, thicken and is smooth.
Remove from heat and place in a covered bowl into the refrigerator for about 1 hour until chilled.
When you are ready to serve prepare your coconuts if using as a serving vessel.
Scoop the coconut pudding into the coconuts and serve.

Nutrition

Potica (A Traditional Slovenian Pastry)

January 9, 2020 By Darlene at International Cuisine

Potica pronounced poh-TEET-sa is a traditional Slovenian sweet or savory pastry. It is made with a leavened dough that is rolled or stretched out thinly and then spread with a filling. The most popular filling for potica is made with walnuts which is what this recipe is for however, other popular fillings include poppy seed, cottage cheese, hazelnut, chocolate, tarragon, leeks and even their famous honey.

Potica was made a global sensation by Pope Francis when he mentioned it in his conversation with First Lady Melania Trump during their visit to the Vatican. He said “What do you give him to eat? Potica?”. Many news organizations reported on the conversation and the world wanted to know all about potica. Potica is enjoyed for every festive occasion in Slovenia especially around the holidays.

It turns out potica is a delicious dessert that you will want to make often. Why not try it with different fillings? I am sure all would be delicious. We enjoyed the walnut version as dessert for our International Cuisine meal with a nice strong cup of coffee. A perfect ending to our Slovenian feast.

Did you know that Melania Trump was born in Slovenia? She is one of only two First Ladies that were born outside of the USA. If you would like to learn more about the country of Slovenia be sure to check out “Our Journey to Slovenia”. There you can also find more authentic Slovenian recipes like the Stephanie roast served with Roasted potatoes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Print Pin

3.3 from 48 votes

Potica (A Traditional Slovenian Pastry)

Potica is a delicious nut- filled pastry you will want to make more than once.

Course Dessert

Cuisine Slovenian

Prep Time 25 minutes

Cook Time 1 hour

Resting and Rising time 3 hours 10 minutes

Total Time 4 hours 35 minutes

Servings loaves

Calories 3044kcal

Author Darlene at International Cuisine

Ingredients

Yeast

2 1/2 tsp yeast
1/4 cup lukewarm milk
1/2 Tablespoon sugar

Dough

3/4 cup milk
6 Tablespoons butter
3 egg yolks
6 Tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons vanilla
3 1/2 to 3 3/4 cups all-purpose flour sifted

Walnut Filling

1 pound walnuts ground fine
1/2 stick butter
3/4 cup milk or half and half cream
1 cup sugar
1/4 cup honey
1 1/2 teaspoons vanilla
Grated peel from 1/2 orange or 1/2 lemon
3 egg whites
Cinnamon

Instructions

For the yeast

Dissolve yeast in milk; add sugar and combine. Cover in warm place, about 10 minutes, until bubbly.

For the Dough

In a sauce pan, Scald milk; add butter. Cool to lukewarm.
In small mixer bowl, beat egg yolks, sugar, salt and vanilla until lemon-colored.
In large bowl, sift 1 1/2 cups flour.
Pour mixture of prepared yeast, milk, butter, eggs and sugar into mixing bowl with 1 1/2 cups of flour; beat with electric mixer until smooth and elastic. Keep adding flour and mixing with a wooden spoon until of consistency that dough can be handled without sticking.
Place on floured board and knead for about 15 minutes, adding flour as needed, to make a non-sticking dough. Place dough in well-greased bowl; turn to grease top. Cover and let rise in warm place for about 2 hours until doubled in size.

For the Walnut Filling

Grind walnuts in food chopper with finest blade.
Melt butter in large saucepan. Add milk, sugar and honey; cook to rolling boil, taking care not to let it boil over.
Pour hot mixture over walnuts.
Add vanilla and grated peel.
Mix thoroughly and allow to cool.
Beat the egg whites until stiff and fold into the cooled nut mixture.

Rolling and Baking

Grease well the two 12" x 4" loaf pans.
Roll out ½ the dough on table covered with cloth sprinkled well with flour. Roll as large and thin as possible into a rectangle. Spread ½ the filling evenly over entire dough, sprinkling generously with cinnamon.
Start rolling up dough by hand (jelly-roll fashion) from the wide side, stretching the dough slightly with each roll. Keep the side edges as even as possible.
Prick roll about every several turns with a toothpick to help eliminate air pockets. Continue rolling by hand to opposite edge. Seal ends more securely by gently pulling dough down to cover ends and tucking underneath when placing in pan.
Cover and let rise in warm place until double, about one hour.
Bake in preheated 325-degree oven for 1 hour until medium brown.

Nutrition

Apples in a Bathrobe (Jabicka v Zupane)

December 19, 2019 By Darlene at International Cuisine

Apples in a bathrobe is the literal translation of the dessert called jablcka v zupane in Slovakia. I imagine it apples in a bathrobe got its name because slices of apples are drenched in a batter and then fried, topped with cinnamon and sugar. It feels like a hug or a cuddle in a bite, like a bathrobe is on a cold winter day.

I used my apple corer and peeler for this recipe and it worked wonderfully. If you don’t have one, you can use the tip of vegetable peeler to core the apple and then peel it. Either way will work just fine. You then simply slice the apples dip them in the batter and fry them. Once out of the fryer you sprinkle them with cinnamon and sugar. They are truly a delightful bite, and we loved it with a nice robust cup of coffee to end our International Cuisine meal.

There used to be over 300 varieties of ancient apples that were grown in Slovakia, today there are about 50 mostly foreign varieties. I used a granny smith for this recipe and loved how the tart apple contrasted perfectly with cinnamon and sugar. You can also dip them in ground walnuts and sugar or simply sprinkle them with just powdered sugar. Which ever way you choose, you will love them. Apples in a bathrobe are a true delight.

Did you know that Slovakia has the largest number of castles and chateaus in the world per capita? If you would like to learn more about the food and culture of Slovakia be sure to check out “Our journey to Slovakia”. There you will also find more authentic recipes like Kupustnca and Bryndzove halusky, Slovakia’s national dish.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Print Pin

5 from 1 vote

Apples in a Bathrobe

A quick and easy dessert recipe from Slovakia

Course Dessert

Cuisine Slovakia

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings

Calories 256kcal

Author Darlene at International Cuisine

Ingredients

1 large egg
1/2 cup flour
1/2 cup milk
1 Tablespoon powdered sugar
1/8 teaspoon baking soda
2 apples Granny smith or similar
1 cup oil for frying

For the topping

1 Tablespoon cinnamon and sugar Optional
1/4 cup ground walnuts Optional
1 Tablespoon Powdered sugar Optional

Instructions

Peel and core the apples and cut into round slices about 1/4 to 1/2 inch thick.
Mix all the other ingredients into a bowl until smooth, a whisk works well for this.
Preheat the oil in a frying pan over medium high flame.
Dip the apple slices into the batter and then immediately into the oil taking care not to overcrowd the pan, fry for about 3-4 minutes and flip to the other side until golden brown.
Remove from oil and place on a paper towel to drain excess oil
While still hot sprinkle or dip into your desired topping.
Serve warm

Nutrition

Pandan Chiffon Cake A Recipe from Singapore

November 7, 2019 By Darlene at International Cuisine

Pandan chiffon cake is a lovely recipe from Singapore. Pandan is a beloved ingredient also known as an essence in all of South East Asia. Pandan is a leaf also known as Screwpine.

The bright green color in this cake comes from the juice of pulverized pandan leaves. You should be able to find pandan leaves in your local Asian market, I found mine in the freezer section.

The essence or flavor of the pandan comes out when it is heated or cooked. It has an earthy, distinctive, almost nutty flavor that is delicious.

It is easy to get the pandan juice, you simply put the leaves in a high speed blender like a vitamix with just a bit of water and coconut milk. You pulverize the leaves and press them in a sieve, just like that you get the pandan essence you need for this delicious recipe. It is a bright green color that is distinctive to pandan.

Be sure to check out more delicious Singaporean recipes like Hainanese Chicken Rice their national dish, or their famous Singaporean Chili Crab.

Did you know that Singapore is known for having the highest paid leader earning over 1.7 million dollars per year, and they have no corruption? If you would like to learn more be sure to check out “Our Journey to Singapore”.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Print Pin

4 from 3 votes

Pandan Chiffon Cake from Singapore

A delicious light and not too sweet dessert recipe you will love.

Course Dessert

Cuisine Singaporean

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings

Calories 261kcal

Author Darlene at International Cuisine

Ingredients

½ cup coconut milk divided
2 Tablespoons water
15 pandan leaves
5 egg yolks
½ cup sugar divided
1/3 cup coconut oil
1 teaspoon baking powder
1 cup cake flour
7 egg whites
1/2 teaspoon Vinegar
1/2 teaspoon salt

Instructions

Put the pandan leaves with 2 tablespoons of water and 2 tablespoons of coconut milk in a high speed blender and pulverize. Put a sieve over a bowl and press the blended pandan leaves to obtain the extract. Set aside. Discard the leaves.
With a mixer, beat 5 egg yolks until the color lightens. Add 2 Tablespoons of the sugar. Continue beating until mixture is even and creamy.
Add coconut oil, the rest of the coconut milk and pandan extract. Mix well. Add sifted baking powder and cake flour into the mixture.
In another bowl, prepare meringue, add remaining sugar to egg whites a little at a time. Beat at high speed until it is foamy. Once it begins to foam, add vinegar.
Continue beating the egg whites at medium speed. Add salt. Beat the egg whites mixture until stiff. Do not overbeat.
Gently fold in the meringue into the batter in batches. Fold until the batter and meringue are mixed thoroughly, trying not to deflate the batter.
Slowly pour the batter into a 9” mold while tilting the mixing bowl to get rid of air bubbles.
Put in oven and Bake for about 1 hour or until golden brown. Once out of the oven, place it upside down on a cake plate until it cools to room temperature. If necessary use a knife around the edges to remove the cake.
Enjoy!

Nutrition

Ginger Cake from Sierra Leone

October 17, 2019 By Darlene at International Cuisine

Ginger Cake is common street food in Sierra Leone typically enjoyed as a snack. We had it as dessert for our International cuisine meal and it was excellent. Ginger is a common ingredient in Sierra Leone often grown in their subsistence gardens. This recipe calls for fresh and ground ginger.

Ginger cake is just one of the street cakes you will find in Sierra Leone. There are many sweet cakes that are popular like banana fritters, benni cakes which are made with sesame seeds, or ground nut cakes. There is one that is called king or kill driver. The story goes that it is so sweet and heavy that if a driver eats it they will fall into a sugar coma and crash the car.

You will find these street vendors carrying the cakes in plastic tubs on their heads.

Did you know that Sierra Leone was originally established to be a safe haven for freed slaves? This is why it’s capital city is called Freeport.

If you would like more authentic recipes from Sierra Leone to enjoy your ginger cake with, then please check out “Our Journey to Sierra Leone”. There you will find an authentic Cassava leaf stew recipe as well as a ginger beer to wash it down. You will also learn a bit about this West African country.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A ginger cake topped with confectioners sugar cooling on a baking rack

Print Pin

4.75 from 4 votes

Ginger Cake from Sierra Leone

A delicious cake recipe that is often enjoyed as a street food there.

Course Dessert

Cuisine Sierra Leone

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings

Calories 602kcal

Author Darlene at International Cuisine

Ingredients

2 1/2 cups flour all-purpose
2 Tablespoons ginger root grated
2 sticks unsalted butter
3 large eggs
1 cup whole milk
1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 Tablespoons confectioners sugar

Instructions

Grease and flour two bread loaf pans.
Preheat oven to 350 degrees Fahrenheit
In large bowl hand mix flour, baking powder, ground ginger, cinnamon and salt.
In another large bowl, cream butter and sugars until light and fluffy with a mixer.
Add in eggs, one at time, the grated ginger root and vanilla into the butter mixture.
Add the milk, mix in the flour mixture until incorporated.
Pour 1/2 the batter into a prepared pan and repeat with the other half.
Bake 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes, and then turn out onto a serving plate.
Dust with confectioners' sugar before serving

Nutrition

Daube de Banana (A Seychelles Dessert)

September 26, 2019 By Darlene at International Cuisine

Daube de banana is just one of many recipes using plantains or banana in the Seychelles. Bananas and Plantains are abundant on the islands there. I love this recipe because it really is representative of the Seychelles and their flavors. Vanilla, cinnamon, nutmeg and coconut milk make this daube de banana, delectable. I think you will love it.

This recipe was made with ripe plantains. I burnt mine just a tad but it did not spoil it at all, it sort of just caramelized the banana. The flavor is just perfect for a dessert that could be served for just about any occasion.

Did you know that the Seychelles is made up of 115 islands most of which are uninhabited? The Seychelles are known to be a honeymoon destination due to its pristine white sand beaches and crystal clear waters in the middle of the Indian Ocean. If you would like to learn more about the beautiful country be sure to check out “Our Journey to the Seychelles”.

If you enjoy this daube de banana recipe, you will also find more authentic recipes like Octopus Curry and smoked fish salad you are sure to love.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Print Pin

3.67 from 3 votes

Daube de Banana

A perfect dessert recipe from the Seychelles you will love for any occasion.

Course Dessert

Cuisine Seychellois

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings

Calories 365kcal

Author Darlene at International Cuisine

Ingredients

1 vanilla pod split
1 tsp nutmeg ground
2 cups coconut milk
2 cinnamon sticks
2 large Plantains ripe
2 Tbsp sugar
1/2 tsp salt

Instructions

Peel the plantains, cut in half and then half again lengthwise.
Place the cinnamon sticks in the bottom of a pan. Place the cut plantains on top with the cut side up sprinkle the sugar, salt and nutmeg on top.
Add the split vanilla pod then cover with the coconut milk. Bring to a boil and cook for 10 minutes.
Reduce the heat to low and cook for another 35 minutes. Watch to make sure it doesn't burn. Arrange on a plate and serve.

Nutrition

Serbian Walnut Pie (Suva Pita sa Orasmima)

September 5, 2019 By Darlene at International Cuisine

Serbian walnut pie is a sweet dessert filled with ground walnuts is very similar to a baklava. Serbians believe that walnuts are an aphrodisiac so it is a common ingredient in Serbian desserts. Make this one ahead as it should be refrigerated for 24 hours before serving.

Serbia has such a rich history being part of so many empires and kingdoms, it is no surprise their cuisine reflects that.

We thoroughly enjoyed this dessert to end our International Cuisine meal for Serbia, with a nice rich cup of coffee. There is a thriving coffee culture in Serbia. Coffee houses are places for family and friends to sit down and catch up. This Serbian walnut pie goes perfect with it.

If you are looking for more authentic Serbian recipes or simply want to learn a bit more about the country, be sure to check out “Our Journey to Serbia” .

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Print Pin

4.2 from 5 votes

Serbian Walnut Pie (Suva Pita sa Orasmima)

This walnut pie is an addicting dessert similar to baklava from Serbia.

Course Dessert

Cuisine Serbian

Prep Time 45 minutes

Cook Time 30 minutes

cooling time 12 hours

Total Time 13 hours 15 minutes

Servings

Calories 411kcal

Author Darlene at International Cuisine

Ingredients

1 lb. ground walnuts
4 to 8 oz. raisins
8 oz. plus 1 lb. of sugar divided
4 oz. oil
1 lb. phyllo pastry sheets 14x16 “
16 oz. water
1 lemon thinly sliced with peel.

Instructions

Mix together walnuts, raisins, and 8 oz. sugar in a bowl
In a deep dish place 1 sheet of phyllo dough and sprinkle with oil. Repeat two more layers like this.
Next phyllo – spread 3-5 tablespoons of the walnut mixture, Layer the phyllo on top and sprinkle with oil. Repeat this two more times.
Add a layer with another 3-5 Tablespoons of walnut mixture
Continue layering alternating the phyllo dough layers with oil and then the walnut layers until all the walnut mixture is gone.
Make sure the top has three phyllo sheets sprinkled generously with oil.
Preheat the oven to 375 degrees
Cut the phyllo into 1x2” rectangles
Bake until golden brown around 30 minutes
While the Suva Pita is baking…. boil the water and add 1 lb. of sugar until dissolved and the mixture starts to become sticky. Keep stirring during this process as it takes a while. When sticky, add the lemon slices.
Pour the warm mixture slowly over the baked Suva Pita.
Refrigerate for 24 hours.
Cut into small pieces before serving.

Nutrition

Thiakry ( Senegalese Millet Pudding)

August 8, 2019 By Darlene at International Cuisine

Thiakry is similar to a rice pudding but this version is made with millet. Millet is very popular in Senegal and it works really well in this dessert recipe. It is not the easiest grain to find in stores, so I have a link here. This dessert is not too sweet and flavored with vanilla, orange blossom water and nutmeg. Thiakry is a true Senegalese comfort food.

Thiakry can easily be made plant paradox friendly. Millet is one of only two grains used in the diet. I used swerve for the sugar and unsweetened cherries instead of raisins. I also used organic sour cream and evaporated goats milk. It came out exceptional.

We enjoyed this dessert with mint tea which is so popular in the region. It is served with three different concoctions one bitter, one medium and one sweet. The tea is served in small cups and is seen as part of the hospitality. Here is a link if you would like to get the tea recipe as well.

Did you know that Senegal is known a hot spot for surfing? It is the location on the Cap-Vert peninsula that allows it to get both southern and northern hemisphere swells. If you would like to learn more about the amazing country in West Africa be sure to check out “Our Journey to Senegal”. Here you will also find more authentic recipes for your Senegalese meal to go with your delicious and comforting thiakry dessert.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Print Pin

4.34 from 3 votes

Thiakry (Senegalese Millet Pudding)

This easy to make dessert is very similar to rice pudding and is just as comforting.

Course Dessert

Cuisine Senegalese

Prep Time 10 minutes

Cook Time 30 minutes

Chill time 1 hour

Total Time 1 hour 40 minutes

Servings

Calories 319kcal

Author Darlene at International Cuisine

Ingredients

3/4 cup water
1/4 cup millet
1 cup sour cream organic
1/4 cup evaporated milk use goat if following plant paradox diet
1/4 cup raisins use unsweetened cherries if following plant paradox diet
1 tablespoon granulated sugar or to taste (use swerve or simialar if on Plant paradox .
1/4 teaspoon vanilla
1/2 teaspoon orange blossom water
4 tablespoons unsalted butter melted
Nutmeg freshly grated for garnish

Instructions

In a small saucepan, combine water and millet and bring to a boil. Simmer 30 minutes or until millet is tender. Drain off any remaining liquid and stir frequently while millet cools so it does not clump,
In a medium bowl, combine cooked millet with sour cream, evaporated milk, raisins, sugar, vanilla and orange blossom water. Mix well to combine. Stir in butter, then sprinkle with nutmeg. Chill at least an hour or until ready to serve.

Nutrition

Ma’amul Arabian Cookies

July 18, 2019 By Darlene at International Cuisine

Ma’amul are beautiful shortbread cookies that are stuffed with dates and nuts. Ma’amul are either made using a wooden mold or by hand using a tweezer like implement called malqat tongs to decorate them by hand.

Ma’amul are beloved throughout the region and especially during the Eid celebration at the end of Ramadan. Ma’amul also goes by maamoul. They are typically dusted with some powdered sugar and I sprinkled mine with some rose petals.

These cookies are a bit crumbly as they are made with semolina flour or farina both of which have a bit of coarseness to them. They go great with a nice Arabic coffee or tea. I had no trouble at all using the wooden mold to make them, you simply put the dough in with a scoop of the filling and cover it up with more dough. Give it a press and make sure you don’t over stuff the mold, just so it is even with the wood and turn it over and give it a tap, your decorated ma”amul drop right out! I also garnished with some edible rose petals and powdered sugar. Orange peel or blossoms would also be nice as the Ma’amul are also flavored with both Orange blossom water and rose water.

Did you know that Saudi Arabia is working on the tallest building in the world? When it is finished it will stand 1.6 km tall or 1 mile. It is called the Jeddah Tower. If you would like to learn more about the country of Saudi Arabia as well as get other authentic recipes, be sure to check out “Our Journey to Saudi Arabia” .

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A cookies sheet ful of beautiful ma'amul cookies covered with powdered sugar and rose petals.

Print Pin

5 from 1 vote

Ma'amul Arabian Cookies

A delicious shortbread style cookie stuffed with nuts and date and beautifully decorated.

Course Dessert

Cuisine Saudi Arabian

Prep Time 30 minutes

Cook Time 15 minutes

Resting Time 30 minutes

Total Time 1 hour 15 minutes

Servings cookies

Calories 136kcal

Author Darlene at International Cuisine

Ingredients

2 cups Semolina
1/3 cup Plain Flour
1/2 Sugar
3/4 cup Salted Butter
3 Tablespoons Orange Blossom Water divided
2 Tablespoons Rose Water divided
1 1/2 Cups Pistachios
3 Medjool Dates pitted
1 teaspoon Cinnamon ground

For Garnish

1/4 cup Powdered Sugar
1 Tablespoon rose petals

Instructions

For the dough:
Put the semolina, flour, 1/4 cup sugar into a large mixing bowl and stir together.
Cut the butter into cubes and add this to the flour mixture, work with your fingers until the texture is like breadcrumbs.
Add 2 tablespoons of orange blossom water, 1 tablespoon of rose water and 1 tablespoon of water and use your hands to bring the mixture together into a ball.
Remove to a clean surface and knead the dough gently until smooth.
Cover the dough with a damp cloth and leave to rest for 30 minutes.
While the dough rests make the filling:
Place the pistachios, dates, 1/4 cup sugar, cinnamon, 1 Tablespoon of orange blossom water and 1 Tablespoon of rose water in a food processor bowl.
Blitz until you get a coarse paste.
To mold the cookies:
Preheat the oven to 350 F. or the equivalent.
Get a bowl of water ready so that you can keep your hands damp while you work, to help prevent the dough from cracking.
Divide the dough into approx 28 pieces of equal size.
Take a piece of dough and roll it into a ball. Flatten it in the cup of your hand and turning it around as you do so, use your thumb to press it flat and then lift the edges to shape a little 'pot'. The sides need to be about 2.5cm high and 3mm thick.
Fill the pastry pot with a spoonful of the filling.
Pinch the dough over the filling so that the pot is sealed and then gently roll it into a ball again.
Flatten the ball between the palms of our hands, and, either place directly onto a baking sheet lined with baking paper or place into a ma'amul mould and press down lightly to indent the pattern before tapping them onto the baking tray.
Repeat until you have used all the dough/filling.
If you haven't used a mold, You can use a fork and press down gently on the top of each cookie to make like patterns with the tines.
1Bake for 15-20 minutes. The cookies need to be cooked through but they should not begin to turn color, so watch them closely.
Remove from the oven and transfer to a wire rack to cool before sprinkling with powdered sugar and rose petals before serving.

Nutrition