Orange Blossom Water

Aqras is a kind of Syrian cookies. There are three recipes for Aqras, Aqras Helweh (Sweet Aqras) and this is the traditional one, and another recipe of Sweet Aqras which is the modern one, and a recipe of Aqras Malha (Salty Aqras). I’ll share with you the three recipes in separated posts.

Today’s recipe is about the traditional Aqras, there are no big differences between traditional and modern Aqras except the type of flour, the amount of yeast and the size.

Aqras was one of the foods that people took with them when they traveled on camels or by ships before the invention  of planes, for example, when people traveled on camels to Mecca to perform Hajj (pilgrimage to Mecca), journey took months and Aqras was one of the best foods that remains long time without being affected or something happens to it.

My grandmother makes Aqras every few weeks, it is great for breakfast or as a snack with a cup of milk or hot tea and usually we eat them with jebneh, all Aqras recipes on this blog are from my grandmother.

Let’s make Aqras Helweh I:

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Most people know marshmallows, jelly beans, licorice wheels and other famous candies, but nobody knows the Syrian candies such as Allikeh, Jarja’iyeh, Nabbout, Qabaqib Ghawar, Sharab Al-Sheikh Shamel and other candies. This post is about the most famous Syrian candies.

More pictures with details:

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Bseisat or Tweitat is a simple dessert. It is deep fried ‘Ajineh Mwarraqah, dipped in sugar syrup. It is a specialty of Hama.

Let’s make Bseisat:

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Karabij Halab means Karabij Aleppo because karabij originated in Aleppo. It is a type of ma’moul filled with pistachios or walnuts, and served with Natef (the white cream in the picture. The main ingredient in making Natef is Shersh Al-Halaweh “Bois de Panama”). You can buy karabij or prepare it at home, but it is very difficult to make natef at home. We made karabij at home and bought the natef.

I made Karabij Halab for Eid Al-Fitr.

Let’s make Karabij Halab:

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Sh’eibiyyat is one of the most favorite sweets in Syria. It is a specialty of Hama, Aleppo, and Idlib. It is prepared from ‘Ajineh Mwarraqah, stuffed with Qasheh “Qeshta” or chopped walnuts, then baked and drizzled with sugar syrup. It is Served as a dessert or for breakfast. In Aleppo, it is served for breakfast with Mamouniyeh.

Let’s make Sh’eibiyyat:

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