Archive for the ‘Arabic Baking and Desserts’ Category

Asabe’e At-Tamr

January 8th, 2011

Dimah - - Asabe' At-Tamr 8

Asabe’e At-Tamr means date fingers, these are perfect with a hot cup of tea or coffee.

Let’s make Asabe’e At-Tamr:


Bousou La Tmssou

November 24th, 2010

Dimah - - Bousou La Tmssou 6

Bousou La Tmssou (Algerian cookies), the dough is almost similar to Ma’amoul Abiad, but the cookies are dipped in orange blossom water after baking them, then coated with powdered sugar, the cookies are delicate and that’s why they are called Bousou La Tmssou which means “kiss but don’t touch”.

My aunt lived in Algeria for a while and she gave me the recipe. But for best results, I asked Algerian friend about them (food” blogging is a great way to make friends from all over the world, this lady contacted me last year and we are still writing to each other, she is so sweet and wonderful). I asked her about the cookies and she was kind enough to send me the recipe from an old book. The only difference between my aunt’s recipe and the book is the ghee, my aunt adds ghee without melting it but the book said that the ghee should be melted. I followed the book, and found that melting ghee is much better.

I made these cookies for Eid Al-Adha.

Let’s make Bousou La Tmssou:


Muthallathat As-Smid

November 5th, 2010

Dimah - - Muthallathat As-Smeed 8

Muthallathat As-Smid means semolina triangles. The dough is made from (semolina, flour, baking powder, yeast, corn oil and water), and the filling is Ackawi cheese. A mold is used to make the triangles, then the triangles are deep fried in hot oil and dipped in sugar syrup.

Let’s make Muthallathat As-Smid:


Asabe’e Zainab

October 22nd, 2010

Dimah - - Asabe' Zainab 7

Asabe’e Zainab or Swabe’e Zainab (means Zainab’s fingers) is a middle eastern dessert. A dough is prepared by mixing (flour, semolina, sugar, yeast, salt, ghee and water), and a grater is used to give the pieces of the dough the popular shape of Asabe’e Zainab , then deep fried in hot oil and dipped in cold sugar syrup.

Let’s make Asabe’e Zainab:



September 6th, 2009

Dimah - - Qatayef 6

Qatayef is a special dessert commonly served during Ramadan. It is an eggless pancake, cooked on one side, then stuffed with different fillings such as sweet cheese or walnuts or qashta ,then fried or baked. It is famous in Syria, Lebanon, Palestine, Jordan, Egypt and other Arab countries.

Let’s make Qatayef: