page_title: Arab cuisine
section_title: Sweets
hierarchical_section_title: Arab cuisine / Structure of meals / Sweets
caption_attribution_description: English: Lokoumades, a type of deep fried Greek pastry. Ελληνικά: Λουκουμάδες
context_page_description: Arab cuisine is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula. The cuisines are often centuries old and reflect the culture of great trading in spices, herbs, and foods. The three main regions, also known as the Maghreb, the Fertile Crescent, and the Arabian Peninsula, have many similarities, but also many unique traditions. These cuisines have been influenced by the climate, cultivating possibilities, as well as trading possibilities.
context_section_description: In addition to the two meals eaten during Ramadan (one for dinner and one for Suhur before dawn), sweets are consumed much more than usual during the month of Ramadan; sweets and fresh fruits are served between these two meals. Although most sweets are made all year round such as Kanafeh, baklava, and Basbousa, some are made especially for Ramadan, such as Qatayef.
caption: Luqmat al-qadi
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