kallaj ramadan recipe

As Ramadan approaches, the sweet smell of traditional Ramadan sweets fills the air. These sweets are a staple of the holy month, often shared with loved ones during iftar, the evening meal that breaks the day-long fast. Here are some amazing recipes for Ramadan sweets that are sure to tantalize your taste buds.

First up is the popular dish Baklava. This flaky pastry is composed of layers of phyllo dough, honey or syrup, and chopped nuts. The dish originated in the Ottoman Empire and is now popular throughout the Middle East and Mediterranean.

Baklava

Ingredients

• 1 pound phyllo dough
• 1 pound melted butter
• 1 pound chopped nuts – walnuts, pistachios or cashews
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1 cup honey

Directions

1. Preheat the oven to 350°F.
2. Mix together the chopped nuts, sugar, cinnamon and ground cloves.
3. Gently remove the phyllo dough from the plastic sleeve.
4. Unroll the phyllo dough onto a clean, dry surface.
5. Cover the phyllo with a dampened cloth to keep it from drying out as you work.
6. Place two sheets of phyllo on the bottom of a greased 9″x9″ baking pan.
7. Brush the phyllo sheets with melted butter.
8. Add two more sheets and brush them with butter.
9. Repeat this process until you have ten sheets of phyllo dough.
10. Sprinkle a handful of nut mixture over the top of the phyllo.
11. Lay two more sheets of phyllo dough onto the nut mixture and brush with butter.
12. Repeat this process until you have used all of the nut mixture.
13. Top the last layer of nuts with the remaining sheets of phyllo dough, brushing each sheet with butter.
14. Cut the baklava into small squares.
15. Bake for 20-25 minutes or until golden brown.
16. In a small saucepan, bring the honey to a boil, then reduce heat and simmer for 5 minutes.
17. Pour the hot honey over the cooked baklava.
18. Cool before serving.

Another popular dish is Konafa, a pastry composed of vermicelli noodles soaked in sweet syrup and topped with nuts or cheese. This dish is popular in Egypt, Palestine, and the Levant.

Konafa

Ingredients

• 1 pound konafa dough (available at Middle Eastern markets)
• 1 cup melted butter
• 2 cups sugar
• 1 cup water
• 1/2 teaspoon lemon juice
• 1 tablespoon rosewater (optional)
• 1 cup chopped nuts (pistachios, cashews, or almonds)

Directions

1. Preheat the oven to 350°F.
2. Break up the konafa dough and place it in a large mixing bowl.
3. Add the melted butter to the konafa dough and toss until it is evenly coated.
4. Press the dough into the bottom of a greased 9″x13″ baking dish, making sure it is packed tightly.
5. Bake for 30-40 minutes or until golden brown.
6. While the konafa is baking, make the sweet syrup.
7. In a medium saucepan, combine the sugar, water, and lemon juice.
8. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
9. Reduce heat to low and simmer for 20 minutes.
10. Add the rosewater (if using) and simmer for an additional 5 minutes.
11. Once the konafa is cooked, remove from the oven.
12. Pour the hot syrup over the cooked konafa.
13. Sprinkle the chopped nuts over the top.
14. Allow the konafa to cool before slicing and serving.

Finally, we have Basboosa, a sweet cake made from semolina, coconut, and yogurt. This dessert is popular in Egypt and the Levant.

Basboosa

Ingredients

• 1 cup semolina
• 1/2 cup flour
• 1/2 cup coconut
• 1 cup sugar
• 1/2 cup melted butter
• 1/2 cup plain yogurt
• 1/2 cup milk
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• Syrup:
• 1 cup sugar
• 1 cup water
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon rosewater

Directions

1. Preheat the oven to 350°F.
2. Combine the semolina, flour, coconut, sugar, melted butter, yogurt, milk, baking powder, baking soda, and vanilla extract in a large mixing bowl.
3. Stir the ingredients together until well-combined.
4. Pour the mixture into a greased 9″x13″ baking dish.
5. Bake for 30-40 minutes or until golden brown on top.
6. While the basboosa is cooking, make the sweet syrup.
7. In a small saucepan, combine the sugar, water, lemon juice, and rosewater.
8. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
9. Reduce heat to low and simmer for 15-20 minutes.
10. Remove the basboosa from the oven and pour the hot syrup over the top.
11. Cut the basboosa into squares and serve.

These three traditional Ramadan sweets are sure to satisfy your sweet tooth and create lasting memories with your loved ones.As Ramadan approaches, the sweet smell of traditional Ramadan sweets fills the air. These sweets are a staple of the holy month, often shared with loved ones during iftar, the evening meal that breaks the day-long fast. Here are some amazing recipes for Ramadan sweets that are sure to tantalize your taste buds.

First up is the popular dish Baklava. This flaky pastry is composed of layers of phyllo dough, honey or syrup, and chopped nuts. The dish originated in the Ottoman Empire and is now popular throughout the Middle East and Mediterranean.

Baklava

Ingredients

• 1 pound phyllo dough
• 1 pound melted butter
• 1 pound chopped nuts – walnuts, pistachios or cashews
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1 cup honey

Directions

1. Preheat the oven to 350°F.
2. Mix together the chopped nuts, sugar, cinnamon and ground cloves.
3. Gently remove the phyllo dough from the plastic sleeve.
4. Unroll the phyllo dough onto a clean, dry surface.
5. Cover the phyllo with a dampened cloth to keep it from drying out as you work.
6. Place two sheets of phyllo on the bottom of a greased 9″x9″ baking pan.
7. Brush the phyllo sheets with melted butter.
8. Add two more sheets and brush them with butter.
9. Repeat this process until you have ten sheets of phyllo dough.
10. Sprinkle a handful of nut mixture over the top of the phyllo.
11. Lay two more sheets of phyllo dough onto the nut mixture and brush with butter.
12. Repeat this process until you have used all of the nut mixture.
13. Top the last layer of nuts with the remaining sheets of phyllo dough, brushing each sheet with butter.
14. Cut the baklava into small squares.
15. Bake for 20-25 minutes or until golden brown.
16. In a small saucepan, bring the honey to a boil, then reduce heat and simmer for 5 minutes.
17. Pour the hot honey over the cooked baklava.
18. Cool before serving.

Another popular dish is Konafa, a pastry composed of vermicelli noodles soaked in sweet syrup and topped with nuts or cheese. This dish is popular in Egypt, Palestine, and the Levant.

Konafa

Ingredients

• 1 pound konafa dough (available at Middle Eastern markets)
• 1 cup melted butter
• 2 cups sugar
• 1 cup water
• 1/2 teaspoon lemon juice
• 1 tablespoon rosewater (optional)
• 1 cup chopped nuts (pistachios, cashews, or almonds)

Directions

1. Preheat the oven to 350°F.
2. Break up the konafa dough and place it in a large mixing bowl.
3. Add the melted butter to the konafa dough and toss until it is evenly coated.
4. Press the dough into the bottom of a greased 9″x13″ baking dish, making sure it is packed tightly.
5. Bake for 30-40 minutes or until golden brown.
6. While the konafa is baking, make the sweet syrup.
7. In a medium saucepan, combine the sugar, water, and lemon juice.
8. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
9. Reduce heat to low and simmer for 20 minutes.
10. Add the rosewater (if using) and simmer for an additional 5 minutes.
11. Once the konafa is cooked, remove from the oven.
12. Pour the hot syrup over the cooked konafa.
13. Sprinkle the chopped nuts over the top.
14. Allow the konafa to cool before slicing and serving.

Finally, we have Basboosa, a sweet cake made from semolina, coconut, and yogurt. This dessert is popular in Egypt and the Levant.

Basboosa

Ingredients

• 1 cup semolina
• 1/2 cup flour
• 1/2 cup coconut
• 1 cup sugar
• 1/2 cup melted butter
• 1/2 cup plain yogurt
• 1/2 cup milk
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• Syrup:
• 1 cup sugar
• 1 cup water
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon rosewater

Directions

1. Preheat the oven to 350°F.
2. Combine the semolina, flour, coconut, sugar, melted butter, yogurt, milk, baking powder, baking soda, and vanilla extract in a large mixing bowl.
3. Stir the ingredients together until well-combined.
4. Pour the mixture into a greased 9″x13″ baking dish.
5. Bake for 30-40 minutes or until golden brown on top.
6. While the basboosa is cooking, make the sweet syrup.
7. In a small saucepan, combine the sugar, water, lemon juice, and rosewater.
8. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
9. Reduce heat to low and simmer for 15-20 minutes.
10. Remove the basboosa from the oven and pour the hot syrup over the top.
11. Cut the basboosa into squares and serve.

These three traditional Ramadan sweets are sure to satisfy your sweet tooth and create lasting memories with your loved ones.

Top 8 Ramadan Sweets From Tripoli – LebanonUntravelled.com

lebanonuntravelled.com

ramadan sweets tripoli lebanonuntravelled sweet fried pastries deeply dough those made

Kallaj Ramadan – كلّاج رمضان | Recipes, Cooking, Food

www.pinterest.com

Mehr News Agency – Ramadan Sweets

en.mehrnews.com

ramadan sweets food iran yoghurt frying flour sugar mix rose water

Pin Em Comidas

www.pinterest.es

Food Heritage Foundation – Kallaj Ramadan

food-heritage.org

Top 8 ramadan sweets from tripoli – lebanonuntravelled.com. Pin em comidas. Mehr news agency