Orange Blossom Water

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

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-Fitr, Sweets – 2015

Eid Al-Adha, Sweets – 2009

Eid Al-Adha, Sweets – 2010

More pictures with details:

Above: Baklawa Bel-Jouz

Baklawa Bel-Jouz is Baklava filled with walnuts. 

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-Burtuqal

Ma’amoul Bel-Burtuqal means Ma’amoul filled with orange paste, the filling is prepared at home.  Ma’amoul Bel-Burtuqal is 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.

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: Bellighat Bel-Kawkaw

Bellighat Bel-Kawkaw is Moroccan pastries. The dough is prepared from flour and crème fraîche. The filling is toasted peanuts “with skin”, confectioner sugar, and orange blossom water, processed together in a food processor.

Above: Bellighat Bet-Tamer

The dough is prepared from flour and crème fraîche. The filling is date paste.

Above: Bousou La-Tmssou

Above: Chocolate Citrus Truffle Cookies

Above: Ka’ek Al-Eid

Ka’ek Al-Eid is a specialty of Aleppo. It is salty cookies seasoned with (mahlab, anise, fennel, and cumin). The dough is mixed with sesame seeds and nigella seeds.

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 Sunday, September 27th, 2015 at 10:55 AM 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.