12 Best Middle Eastern Desserts You Have To Try
Ever since I started living in the Middle East, the desserts of the region found a special place in my heart. And my tummy, of course.
Now, I cannot think of ending a meal without a decadent slice of Kunafa or a bowl of Um Ali.
Trying new Middle Eastern desserts and finding the best places for the tried and tested ones is my favorite pastime now.
Here’s a list of my favorite Middle Eastern desserts that I can eat any time of the day. I am always a little partial to sweets with clotted cream or ashta in them, such as Halawet el Jibn and Warbat, but all the others are delicious, too.
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What goes into a Middle Eastern dessert?
Since I am writing a dessert guide for the region, I think it’s only logical that I give you a brief idea about what usually goes into Middle Eastern desserts so that you know what to expect, especially if this is your first time trying them.
Here are a few common ingredients that go into one or more desserts in this list.
- Phyllo dough
- Semolina
- Clotted cream, also known as ashta
- Lots of pistachios and walnuts as stuffing or garnish
- Sugar syrup/rose water/orange blossom water
Best Desserts from the Middle East
Kunafa
Kunafa or Knafeh is a decadent Middle Eastern dessert (one of my favorites) that beautifully combines soft and crunchy textures.
It is made with shredded phyllo dough (Khishneh) or semolina dough (Na’ameh), layered with soft creamy cheese. The dessert is then dunked in sweet syrup and topped with pistachios. The cheese layer is often a mixture of mozzarella and cream, giving it a delightful gooey consistency that contrasts perfectly with the crispy outer layer.
There are different stories about the origin of Kunafa, with the most popular one tracing the origins of this exquisite dessert to the city of Nablus in Palestine.
You’ll find some of the best Kunafa in the Levant region. Habibah in Amman, Jordan, Al-Aqsa Sweets in Jerusalem, Israel, and Hafiz Mustafa in Istanbul, Turkey, are great places to try some delicious Kunafa.
Baklava
A timeless classic, Baklava is one of the most popular Middle Eastern desserts. It comprises layers of paper-thin phyllo dough coated all over with melted butter and then filled with chopped walnuts or pistachios. The Baklava is then sweetened with honey or an infused sugar syrup.
Some believe that Baklava originated in Turkey during the reign of the Ottoman Empire, whereas others swear that the dessert was born in ancient Mesopotamia around the 8th century BCE.
Whatever the history, the delicate, flaky texture combined with the rich, nutty filling and the sweetness of the syrup makes Baklava an irresistible indulgence.
The best places to savor authentic Baklava include Turkey, where it is a staple. In Istanbul, head to Karaköy Güllüoğlu and Hafiz Mustafa, both renowned for their exceptional Baklava. If you’re in Gaziantep, head to Kocak Baklava or İmam Çağdaş Kebap ve Baklava Salonu for an authentic experience.
Halawet el Jibn
Halawet el Jibn, literally translating to a “dessert of cheese,” is a delectable dessert from Syria. It consists of a soft cheese and semolina dough roll filled with a generous dose of clotted cream (ashta) and topped with fragrant sugar syrup and pistachios.
Halawet el Jibn is not very sweet, unlike the other desserts on this list. The combination of the mildness of the cheese and the richness of the cream makes this tiny sweet absolutely delicious.
This is one of my favorite Middle Eastern desserts, and my favorite place to get it in Riyadh is Habibah Sweets in Sulimaniyah.
The origins of Halawet el Jibn can be traced to the Salloura sweet shop in Allepo, Syria. Ever since the Syrian Civil War raged on, Salloura descendants have fled the country and set up shop elsewhere. For an authentic taste of Halawet el Jibn, head to the Sallouraoglu shop in Istanbul.
Kadayif
Kadayif, or Kataifi, is a dessert made from shredded phyllo dough filled with nuts and then sweetened with syrup.
It is similar to Baklava but has a unique texture. The dough in a Kadayif is shredded into fine threads, creating a crunchy exterior that houses a rich, nutty filling.
We can trace the origins of Kadayif to the Seljuk Empire, which ruled Anatolia and the Levant from the 11th to the 12th centuries. The dessert became a favorite of the Seljuk and Ottoman sultans.
Turkey is the go-to place for Kadayif, especially Istanbul. Taste the finest Kadayif at Hafiz Mustafa and Saray Muhallebicisi in Istanbul.
Lokma or Luqaimat or Awameh
Lokma, Luqaimat, or Awameh are small, deep-fried dough balls soaked in sugar syrup or honey. These golden, crispy delights are often seasoned with cardamom or saffron, making them even more flavorful.
Lokma traces its roots back to the Abbasid Empire in 13th-century Mesopotamia. We find several mentions of Lokma in the Arabian Nights, a beautiful collection of ancient tales from the Middle East.
Dubai and Istanbul are the best places in the Middle East to enjoy Lokma. Try it at the Al Fanar Restaurant in Dubai and Tarihi Harabiye Firini in Istanbul. You can also enjoy Lokma in several locations in Greece, including Krinos and Lukumades restaurants in Athens.
Tres Leches
Tres Leches are not traditionally Middle Eastern. They are a classic Latino dessert with an interesting Middle Eastern spin.
The classic Tres Leches is an airy sponge cake soaked in 3 types of milk: sweet condensed milk, evaporated milk, and regular whole milk. This results in a moist but fluffy texture.
In the Middle Eastern variant, the milk mixture is infused with ground cardamon and rose water. The soaked cake is topped with chopped pistachios, giving it a distinct Arabic vibe.
I love Tres Leches because it offers a refreshing change from other heavier Middle Eastern desserts.
You can find excellent Tres Leches (I am talking about the authentic Middle Eastern variety) at Hafiz Mustafa in Istanbul.
Mahalabia or Muhallebi
Mahalabia, or Muhallebi, is a delicious milk pudding from the Middle East that’s flavored with rose water and garnished with pistachios and almonds. It is a staple in many Middle Eastern countries, offering a light and refreshing end to any meal.
The origins of Muhallebi can be traced to 7th-century Persia when a Persian chef served it to an Arab general, Al-Muhallab ibn Abi Sufra. He loved it so much that he named the dessert after him and carried it to the Arab world.
The best places to try authentic Mahalabia are Hafiz Mustafa and Saray Muhallebicisi in Istanbul, Turkey, and Hamalabiya Allenby and La Shuk in Tel Aviv, Israel. The Michelin-starred Pandeli Restaurant in Istanbul also serves some gorgeous Mahalabia.
Om Ali
Om Ali, also called Umm Ali, means “Mother of Ali.” It is a decadent bread pudding made from puff pastry or bread soaked in sweet milk and sugar and baked with almonds, pistachios, and raisins.
The history of Om Ali dates back to medieval Egypt, when Sultan Ali’s mother, Um Ali, asked her cooks to celebrate the killing of another Sultan, Shajar al-Durr. Unfortunately, this is a rare Middle Eastern dessert with a rather gory history.
However, that has nothing to do with its taste, which is heavenly. No doubt, Om Ali is Egypt’s National Dessert today.
Cairo is the best place to enjoy this delectable Middle Eastern pudding. Try El Malky and El Dolmiaty Patisserie in Cairo.
Warbat bil Ashta or Shaabiyat
Warbat bil Ashta, also known as Shaabiyat, is a flaky pastry filled with ashta, or clotted cream, and drizzled with sugar syrup.
Warbats are usually shaped into little triangles with cream oozing out of them. They’re best when they’re warm, when the pastry melts in your mouth, while the richness of the cream lingers for a while. Have one with some Arabic coffee, and you’ll remember the day for life.
Warbat hails from the Levant region and is usually served during festive occasions like weddings and Ramadan.
Head to Firas Sweets in Dubai and Habibah in Riyadh for some authentic Warbat bil Ashta.
Tavuk Gogsu or Chicken Breast Pudding
Tavuk Gogsu is a unique Turkish dessert made from chicken breast, milk, sugar, and rice flour. Yes, you read that right—chicken breast!
The chicken breast is boiled until it can be shredded into fine threads. The threads are then blended into the pudding, resulting in a smooth and creamy texture with a subtle chicken flavor. There are both caramelized and non-caramelized versions of the dessert.
Tavuk Gogsu originated in the Ottoman Empire. Apparently, a sultan demanded something sweet in the middle of the night, and the royal cooks had nothing in the kitchen except, well, chicken! And the rest is history.
Istanbul is the best place to try Tavuk Gogsu, particularly at restaurants like Saray Muhallebicisi and Hafiz Mustafa, where this dessert is a specialty.
Layali Lubnan or Lebanese Nights
Layali Lubnan, or Lebanese Nights or Madlouaha, is a sumptuous dessert made from a base of semolina, milk, and sugar. It is then topped with ashta (clotted cream) and garnished with whole and crushed pistachios and rose water syrup. It is usually chilled before serving.
As the name suggests, Layali Lubnan, or Lebanese Nights, originated in Lebanon but quickly became popular throughout the Middle East.
Beirut is the best place for Layali Lubnan, with Al Baba Sweets offering some of the best versions of this dessert.
Zerde
Zerde is a sweet Turkish rice pudding flavored with saffron and sweetened with sugar. It is often garnished with pine nuts and currants, adding a delightful crunch.
The vibrant yellow color of Zerde is what attracted me to it. It is an excellent choice for people who do not enjoy heavy milk puddings and want something lighter.
Some say that Zerde has its roots in the mystical city of Konya in Anatolia, while others argue that the yellow pudding originated in Ancient Persia.
To savor the best Zerde, visit Hafiz Mustafa in Istanbul or Hanim Sultan Cafe in Safranbolu, Turkey.