Orange Blossom Water

This post is about sweets I prepared for Eid Al-Fitr.

Read the Archive:

Eid Al-Fitr, Sweets – 2009

Eid Al-Fitr, Sweets – 2010

Eid Al-Fitr, Sweets – 2013

Eid Al-Fitr, Sweets – 2014

Eid Al-Adha, Sweets – 2009

Eid Al-Adha, Sweets – 2010

More pictures with details:

Above: Ma’amoul

Ma’amoul are small shortbread pastries filled with dates, pistachios, or walnuts. They are prepared using special wooden molds. See the picture of molds here.

The dough is prepared from flour, smid farkha (semolina flour), butter, powdered milk, confectioner sugar, orange blossom water, and rose water.

Above: Ma’amoul Bet-Tamer

Ma’amoul Bet-Tamer means Ma’amoul filled with date paste, the filling is date paste mixed with some butter. Ma’amoul Bet-Tamer is always prepared in this shape and it is served without dusting with confectioner sugar. See the picture of the mold used to make this shape here (the molds shown in the picture are two sizes, small and large, I used the small one).

Above : Ma’amoul Bel-Fustuq Al-Halabi

Ma’amoul Bel-Fustuq Al-Halabi means Ma’amoul filled with pistachios, the filling is prepared from crushed pistachios, orange blossom water and confectioner sugar. Ma’amoul Bel-Fustuq Al-Halabi in the picture is the one dusted with confectioner sugar, it is always prepared in this shape and should be dusted with confectioner sugar when served. See the picture of the mold used to make this shape here and here (the molds shown in the picture are two sizes, small and large, I used the small one which is the plastic one).

Above: Cinnamon Sablé

Dough is flavored with cinnamon, and the filling is apricot jam.

Above: Almond Sablé

Dough is flavored with almond extract, and the filling is raspberry jam.

Above: Tcharak Msakar

Tcharak (Horn of the Gazelle) is Algerian crescent shaped pastries. There are many types of Tcharak, the one I made is called Tcharek Msakar which means coated with sugar. The dough is prepared from flour, melted butter, and orange blossom water. The filling is ground almond, confectioner sugar, and orange blossom water. After baking, the pastries are dipped in orange blossom water then coated with confectioner sugar.

Above: Persian (Iranian) cookies filled with fig paste

Above: Sohan Asali

Sohan Asali is Persian honey saffron brittle. It is prepared from honey, sugar, saffron, almond or other nuts and cooking oil.

Above: The box of Sohan Asali

I bought Sohan Asali from the brand Kermani Gaz .(Note: this is not a advertisement, they don’t know me or my blog).

Above: Lindor Chocolate

This entry was posted on Saturday, July 25th, 2015 at 8:26 PM and is filed under Celebrations and Occasions. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.