page_title: Lebanese cuisine
section_title: Sweets
hierarchical_section_title: Lebanese cuisine / Dishes and ingredients / Sweets
caption_attribution_description: turkish coffee &amp; sfoufs with mom and her sisters that i love
context_page_description: Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat. It also includes copious amounts of garlic and olive oil, often seasoned with lemon juice. Chickpeas and parsley are also staples of the Lebanese diet.
  Well known savoury dishes include baba ghanouj, a dip made of char-grilled eggplant; falafel, small deep-fried patties made of highly spiced ground chickpeas, fava beans, or a combination of the two; and shawarma, a sandwich with marinated meat skewered and cooked on large rods. An important component of many Lebanese meals is hummus, a dip or spread made of blended chickpeas, sesame tahini, lemon juice, and garlic, typically eaten with flatbread. A well known dessert is baklava, which is made of layered filo filled with nuts and steeped in date syrup or honey. Some desserts are specifically prepared on special occasions: the meghli for instance, is served to celebrate a newborn baby in the family.
context_section_description: The modern form of Lebanese desserts have been influenced by Ottoman cuisine and share many similarties with other neighbouring countries. 
  Muhallebi is a milk pudding made with rice, milk and sugar. Like many other Lebanese desserts, it is sweetened with atar syrup and served with a garnish of assorted nuts.
  Barazeh, also found in Syrian cuisine, are cookies with a light and crumbly texture; one size is decorated with sesame seeds and the other pistachio. Ma'amoul are crumbly cookies filled with pistachio, walnuts or dates. Lebanese Christians serve ma'amoul with atar syrup for Easter, as well as a cake flavored with anise and mahlab.
  Pastry shops in Tripoli offer baklava along with other local specialty pastries like halawet el jibn, filled with sweetened cheese and topped with atar, pistachios, clotted cream (ashta) and rose jam. Baklava is made of a layered pastry filled with nuts and steeped in attar syrup (orange or rose water and sugar), usually cut into a triangular or diamond shape when served, which is the particular style that originated in Lebanon. Znoud al-sit is a syrup-soaked rolled pastry filled with clotted cream and garnished in typical fashion with nuts, orange peels and dates to the 19th century. Kanafeh is a dessert stuffed with white cheese (such as akkawi cheese), nuts and syrup made with made with kadayif dough.
  Semolina is used in the preparation of several Lebanese desserts like the pistachio-filled cookie karabij (or aleppo cookies), flavored with mahlab and cinnamon, topped with natef, which is similar to meringue. Mafroukeh is a semolina dough layered with caramel and butter, soaked in atar and served with clotted cream and assorted nuts. It can also be used to make cakes like nammoura. Sfouf is a cake made with semolina flour and tumeric. It is cake consumed on birthdays, family reunions, and religious holidays.
  Lebanese ice cream is popular with its eastern flavors, including amar al-din made from dried apricot paste.
caption: Sfouf is a popular sweet anise infused cake decorated with almonds
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