Palestinian cuisine is rich in flavours, colours, and textures; desserts are no exception. From creamy cheese pastries to nutty wheat puddings, Palestinian desserts are a feast for the senses and a celebration of traditions. Here are some of the most popular and delicious Palestinian desserts you can try at home or at a local bakery.
Knafeh : The Queen of Palestinian Desserts
Knafeh is a legendary dessert originating in Nablus but has spread throughout Palestine and the Middle East. Knafeh consists of a layer of shredded phyllo dough (kataifi) soaked in butter and sugar syrup, topped with soft white cheese (usually Nabulsi cheese), and baked until golden and crispy. The cheese layer is sometimes mixed with semolina or cream for extra richness. The knafeh is then cut into pieces and garnished with crushed pistachios and more syrup. Knafeh is best served hot, with a cup of mint tea or Arabic coffee.
Ingredients:
- 1 pound of shredded phyllo dough (kataifi), thawed
- 1/2 cup of unsalted butter, melted
- 2 cups of sugar
- 1 cup of water
- 1/4 teaspoon of lemon juice
- 1/4 teaspoon of rose water
- 1/4 teaspoon of orange blossom water
- 1 pound of Nabulsi cheese, soaked in water for 6 hours to remove saltiness, drained and sliced
- 1/4 cup of pistachios, finely chopped
Instructions:
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Toss the shredded phyllo dough in a large bowl with the melted butter until well coated.
- Spread half of the dough evenly over the bottom of the prepared baking dish, pressing lightly to compact it.
- Arrange the cheese slices over the dough, covering it completely.
- Cover the cheese with the remaining dough, spread it evenly, and press lightly.
- Bake for 25 to 30 minutes or until golden and crisp on top.
- While the knafeh is baking, make the syrup by combining the sugar, water, and lemon juice in a small saucepan over medium-high heat. Bring to a boil, lower the heat and simmer for 15 minutes, stirring occasionally. Stir in the rose water and orange blossom water and remove from heat.
- When the knafeh is done, take it out of the oven and let it rest for 10 minutes. Then, invert it onto a large platter or cutting board so the cheese layer is on top.
- Cut into squares or diamond shapes and drizzle with the syrup. Sprinkle with pistachios and serve hot or warm.
Tamriyeh
Tamriyeh is another popular Palestinian dessert similar to Knafeh but with a different shape and filling. Tamriyeh is made of thin sheets of phyllo dough filled with a mixture of semolina, milk, and butter and folded into small squares or triangles. The pastries are then deep-fried until golden and crispy and soaked in sugar syrup flavoured with rose water and orange blossom water. Tamriyeh is usually served hot, sprinkled with powdered sugar and pistachios.
Ingredients:
- 1/4 cup of semolina
- 1/4 cup of milk
- 2 tablespoons of butter
- 8 sheets of phyllo dough, thawed
- Oil for frying
- 1 cup of sugar
- 1/2 cup of water
- 1/4 teaspoon of lemon juice
- 1/4 teaspoon of rose water
- 1/4 teaspoon of orange blossom water
- Powdered sugar and pistachios for garnish
Instructions:
- In a small saucepan over low heat, cook the semolina, milk, and butter, stirring constantly, until thickened and smooth, about 15 minutes. Set aside to cool slightly.
- Cut the phyllo dough into 4×4-inch squares. You should have 32 yards in total.
- Place one square of phyllo dough on a work surface and brush it lightly with oil. Place another square on top and brush it with oil. Repeat with two more squares to have a stack of four squares.
- Place a heaping teaspoon of the semolina filling in the centre of the stack. Fold the corners of the pile over the filling to form a smaller square or triangle. Press the edges to seal. Repeat with the remaining phyllo dough and filling.
- Heat oil in a large skillet over medium-high heat. Fry the pastries in batches until golden and crisp on both sides, about 2 minutes per side. Drain on paper towels.
- While the pastries are frying, make the syrup by combining the sugar, water, and lemon juice in a small saucepan over medium-high heat. Bring to a boil, lower the heat and simmer for 15 minutes, stirring occasionally. Stir in the rose water and orange blossom water and remove from heat.
- Dip the pastries in the syrup while they are still hot, turning to coat them well. Transfer to a platter and sprinkle with powdered sugar and pistachios. Serve hot or warm.
Mtabbak
Mtabbak is a simple but satisfying Palestinian dessert made of layers of bread dough filled with a mixture of walnuts, sugar, and cinnamon and baked until golden and puffy. The bread is then cut into pieces and drizzled with sugar syrup flavoured with rose water and orange blossom water. Mtabbak is often served for breakfast or as a snack, with a glass of milk or tea.
Ingredients:
- 3 cups of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of instant yeast
- 1 1/4 cups of warm water
- 2 tablespoons of vegetable oil
- 1 cup of walnuts, coarsely chopped
- 1/4 cup of sugar
- 1 teaspoon of cinnamon
- 1/4 cup of butter, melted
- 1 cup of sugar
- 1/2 cup of water
- 1/4 teaspoon of lemon juice
- 1/4 teaspoon of rose water
- 1/4 teaspoon of orange blossom water
Instructions:
- In a large bowl, whisk together the flour, salt, and yeast. Gradually add the water and oil, and knead the dough until smooth and elastic, about 10 minutes. Place the dough in a lightly greased bowl and cover with a damp cloth. Let it rise in a warm place until doubled in size, about an hour.
- In a small bowl, toss the walnuts with the sugar and cinnamon. Set aside.
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Punch down the dough and divide it into two equal portions. Roll out one piece on a lightly floured surface into a thin rectangle that fits the baking dish. Transfer the dough to the prepared baking dish and spread it evenly. Sprinkle the walnut mixture over the dough, leaving a 1/2-inch border around the edges.
- Roll out the other portion of the dough into a thin rectangle that covers the walnut layer. Place it over the walnut layer and press the edges to seal. Brush the top with melted butter.
- Bake for 25 to 30 minutes or until golden and puffy.
- While the bread is baking, make the syrup by combining the sugar, water, and lemon juice in a small saucepan over medium-high heat. Bring to a boil, lower the heat and simmer for 15 minutes, stirring occasionally. Stir in the rose water and orange blossom water and remove from heat.
- When the bread is done, take it out of the oven and rest for 10 minutes. Then, cut into squares or diamond shapes and drizzle with the syrup. Serve hot or warm.
Palestinian Barbara
Palestinian Barbara is a festive dessert traditionally made for the feast of Saint Barbara, the patron saint of artillerymen and miners, on December 4th. Palestinian barbara is a wheat pudding cooked with sugar, spices, dried fruits and topped with nuts, coconut, and pomegranate seeds. The dessert commemorates the story of Saint Barbara, who escaped from her pagan father by hiding in a wheat field. The wheat grains symbolize her faith, and the red pomegranate seeds represent her martyrdom.
Ingredients:
- 1 cup of whole wheat berries, soaked overnight and drained
- 4 cups of water
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground anise
- 1/4 teaspoon of ground fennel
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 cup of sugar
- 1/4 cup of raisins
- 1/4 cup of dried apricots, chopped
- 1/4 cup of dried figs, chopped
- 1/4 cup of almonds, toasted and chopped
- 1/4 cup of walnuts, toasted and chopped
- 1/4 cup of pistachios, toasted and chopped
- 1/4 cup of shredded coconut
- 1/4 cup of pomegranate seeds
Instructions:
- Bring the wheat berries, water, salt, and spices to a boil in a large pot. Reduce the heat and simmer, covered, until the wheat berries are soft and chewy, about an hour. Add more water if needed.
- Stir in the sugar, raisins, apricots, and figs. Cook for another 15 minutes, stirring occasionally.
- Transfer the pudding to a large platter or individual bowls. Sprinkle with nuts, coconut, and pomegranate seeds. Serve hot or cold.
Qizha
Qizha is a Palestinian dessert of black sesame paste, sugar, and water. Qizha is a thick, dark spread with a nutty and slightly bitter taste. Qizha is usually eaten with bread, especially ka’ak (sesame bread rings), or as a dip for fruits such as bananas and apples. Qizha also fills some pastries, such as qatayef (stuffed pancakes) or ma’moul (date cookies). Qizha is a healthy and energising snack that is rich in calcium, iron, and antioxidants.
Ingredients:
- 1 cup of black sesame seeds
- 1/4 cup of sugar
- 1/4 cup of water
Instructions:
- In a small skillet over medium heat, toast the sesame seeds, stirring frequently, until fragrant and slightly darker, about 10 minutes. Be careful not to burn them.
- Transfer the sesame seeds to a blender or food processor and grind them into a fine powder.
- Add the sugar and water and blend until smooth and creamy. You may occasionally scrape down the sides of the blender or food processor.
- Transfer the qizha to a jar or an airtight container and store it in the refrigerator for up to a week.
- Enjoy qizha with bread, fruits, or pastries.
