Assorted Lebanese Desserts Recipe
Includes Namoura, Lady Finger, Choclava, Orange White Choclava, Mini Rose, Pistachio Baklava, Walnut Baklava, Pistachio Maamoul, Date Maamoul, Walnut Maamoul.
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Ingredients
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Namoura
Lady Finger
Choclava
Orange White Choclava
Mini Rose
Pistachio Baklava
Walnut Baklava
Pistachio Maamoul
Date Maamoul
Walnut Maamoul
Method
Namoura
- 1
Prepare the Batter
In a mixing bowl, combine fine semolina, sugar, yogurt, and baking powder. Mix well until smooth.
- 2
Add Butter
Gradually add melted butter to the mixture and stir until well incorporated.
- 3
Bake
Preheat the oven to 350°F (175°C). Pour the batter into a greased baking dish and smooth the top. Bake for 30-35 minutes or until golden.
- 4
Prepare the Syrup
While the cake is baking, prepare the syrup by boiling water and sugar together until dissolved. Let it cool.
- 5
Serve
Once baked, cut into squares, pour syrup over and garnish with almonds.
Lady Finger
- 6
- 7
Layer the Ladyfingers
Dip ladyfingers one by one into the milk mixture and layer them in a dish.
- 8
Make the Cream
In a separate bowl, whip heavy cream until soft peaks form. Fold in sugar and vanilla extract.
- 9
Assemble
Spread the cream mixture over the layered ladyfingers. Repeat the process for additional layers.
- 10
Chill and Serve
Refrigerate for at least 4 hours before serving.
Choclava
- 11
- 12
Layer Ingredients
Layer half of the phyllo sheets in a greased baking dish, then sprinkle with chopped walnuts and chocolate chips.
- 13
- 14
Bake
Bake in a preheated oven at 350°F (175°C) for 30-40 minutes until golden.
- 15
- 16
Serve
Let cool before cutting into squares and serving.
Orange White Choclava
- 17
- 18
Layer Ingredients
Layer half of the phyllo sheets in a greased baking dish, then add chopped pistachios and orange zest.
- 19
- 20
Bake
Bake at 350°F (175°C) for 30-40 minutes until golden.
- 21
Prepare the Syrup
Boil water and sugar until dissolved. Pour over baked choclava while hot.
- 22
Serve
Allow to cool before cutting and serving.
Mini Rose
- 23
Dissolve Gelatin
In a small bowl, dissolve gelatin powder in warm water.
- 24
- 25
Chill the Mixture
Pour the mixture into molds and refrigerate until set.
- 26
Serve
Once set, unmold and sprinkle with crushed pistachios before serving.
Pistachio Baklava
- 27
- 28
Layer Ingredients
Layer half of the phyllo sheets in a greased baking dish, sprinkle with chopped pistachios.
- 29
- 30
Bake
Bake at 350°F (175°C) for 30-40 minutes until golden.
- 31
Prepare the Syrup
Boil water and sugar until dissolved. Pour over the baked baklava while hot.
- 32
Serve
Allow to cool before cutting into squares and serving.
Walnut Baklava
- 33
- 34
Layer Ingredients
Layer half of the phyllo sheets in a greased baking dish, sprinkle with chopped walnuts.
- 35
- 36
Bake
Bake at 350°F (175°C) for 30-40 minutes until golden.
- 37
Prepare the Syrup
Boil water and sugar until dissolved. Pour over the baked baklava while hot.
- 38
Serve
Allow to cool before cutting into squares and serving.
Pistachio Maamoul
- 39
Make Dough
In a mixing bowl, combine semolina, softened butter, powdered sugar, and water to form a dough.
- 40
Add Filling
Add chopped pistachios in the center of the dough and mold into shapes.
- 41
Bake
Place the maamoul on a baking sheet and bake at 350°F (175°C) for 20-25 minutes until lightly golden.
- 42
Cool and Serve
Let cool before serving.
Date Maamoul
- 43
Make Dough
In a mixing bowl, combine semolina, softened butter, powdered sugar, and water to form a dough.
- 44
Add Filling
Add chopped dates in the center of the dough and mold into shapes.
- 45
Bake
Place the maamoul on a baking sheet and bake at 350°F (175°C) for 20-25 minutes until lightly golden.
- 46
Cool and Serve
Let cool before serving.
Walnut Maamoul
- 47
Make Dough
In a mixing bowl, combine semolina, softened butter, powdered sugar, and water to form a dough.
- 48
Add Filling
Add chopped walnuts in the center of the dough and mold into shapes.
- 49
Bake
Place the maamoul on a baking sheet and bake at 350°F (175°C) for 20-25 minutes until lightly golden.
- 50
Cool and Serve
Let cool before serving.