middle eastern dessert

This rich and creamy Middle Eastern dessert is the perfect summer indulgence.

Muhallabia (Middle Eastern milk pudding) recipe

finely ground white long-grain rice (ground

tbs cornflour

milk

caster sugar

(75 grams) almond meal

tbs orange blossom water (from gourmet food shops)

pistachios

Luqaimat are middle eastern sweet fried dumplings that are crunchy on the outside and fluffy on the inside. Once fried, they are topped with date syrup and sesame seeds.

Luqaimat Middle Eastern Sweet Dumplings

all purpose flour

cornstarch

sugar

tsp fine salt

instant yeast

tsp cardamom

Vegetable oil (for frying)

date syrup

tbsp sesame seeds

In a large bowl mix the all purpose flour with the cornstarch, sugar, salt, instant yeast and ground cardamom until smooth and combined.

Cover with a plastic wrap and let it sit at room temperature or in an &quot;off&quot; oven for 1 hour. The batter will almost double in size.

Fill 1/3 of a saucepan with vegetable oil and place over medium heat. Heat until the oil reaches 350 degrees F.

Give the batter a good stir. Fill a small bowl with some cold oil and set aside. Dip a 1/2 teaspoon measuring spoon in cold oil and then scoop the batter and drop  into the hot oil. Repeat with a few more and fry 4 to 6 luqaimat at a time. Make sure to dip the spoon in cold oil every time. Stir them a few times while frying to make sure they fry evenly.

Fry the luqaimat until they are golden brown on all sides, 2 to 3 minutes. Using a slotted spoon, take the luqaimat out of the hot oil and into the bowl with date syrup. Toss them a few times so they are coated with date syrup.

Arrange the luqaimat on a plate and top with sesame seeds. Serve warm.

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This easy Middle Eastern rice pudding recipe is a new favorite in my household! It's a basic stove-top rice pudding infused with vanilla, cinnamon, and cloves. Make the garnish or toppings your own, or use honey and crushed nuts like I do.  See my step-by-step tutorial!

Easy Middle Eastern Rice Pudding Recipe

half and half (or heavy cream)

vanilla extract

cinnamon

cloves

medium grain rice ((like Arborio, unrinsed))

water, (plus more as needed)

unsalted butter, (at room temperature)

evaporated milk, (plus more as needed)

Honey

pistachios walnuts

Flavor the milk. Place the milk, half and half, vanilla extract, cinnamon sticks and cloves in a medium saucepan. Heat on high and watch carefully. Just before the milk mixture boils, remove from the heat. Cool completely and refrigerate for 2 hours or overnight so that the flavors develop and intensify (if you don&#39;t have time, you can proceed from here).

Reduce the milk. Remove the milk mixture from the fridge and stir in the rice, sugar and water. Bring the mixture to a boil on high heat, then turn down the heat to maintain a gentle simmer.

Continue to stir and simmer until the rice is fully cooked. Simmer for 30-40 minutes, stirring regularly. If the mixture begins to look dry, add a little water (2 tablespoons or so at a time). The mixture should be moist, and the rice should be tender but maintain a little bite (not mushy).

Chill the rice pudding. Remove from the heat and stir in the butter and evaporated milk. Carefully spoon out the cinnamon sticks and cloves, then transfer to small serving bowls or jars. Cover and refrigerate until you’re ready to serve.

Serve. When ready, add more evaporated milk to each bowl to loosen the rice pudding, if you find that it has hardened in the fridge. Serve cold, or gently warm in the microwave or stovetop. Finish each pudding with a pinch of ground cinnamon, drizzle of honey, and spoonful of crushed nuts. Enjoy!

Being from Balkans, I make rice pudding very often. Here is how I "spice it" sometimes: before you start cooking the rice, peel a few apples or pears (peaches are also great, if it's summer), cut them in 6-8 pieces each, and sauté them with a little water and sugar until soft. Put aside and let cool. When rice pudding is cooked, put a half of sautéed fruit  in a glass bowl, with a little syrup in which you cooked them. Cover them with the rice pudding, and then put the remaining fruit &amp; syrup over it. There should not be a lot of syrup - just a little, enough to make for a nice "juicy" feeling.  You can sauté your fruit with some lemon zest &amp; juice, and with cinnamon if you use apples or pears. Try it sometimes - I will surely try this with crushed nuts and honey!

Suzy first of all I love your blog, instagram and fb, so thank you for all your recipes.  This is heaven in a bowl, I can almost taste and smell this delicious dessert. xoxo

Persian Date Cake is a moist, spiced dessert infused with the natural sweetness of dates, the aromatic warmth of cinnamon and cardamom, and a crunchy texture from walnuts. This cake is a healthier alternative to traditional desserts, using dates as a natural sweetener and offering a rich source of fiber, potassium, and antioxidants. Perfect for a cultural celebration or just as a comforting treat with tea, Persian Date Cake offers deep flavor and nutritional benefits in every bite.

Moist Persian Date Cake with a Rich Cinnamon and Cardamom Spice

dates, pitted and chopped

unsalted butter, softened

eggs

all-purpose flour

baking soda

cardamom

salt

½ cup walnuts, chopped (optional)

honey (for glazing)

Preheat the oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.

In a small bowl, combine chopped dates and ½ cup of water. Microwave for 1–2 minutes until softened, then mash into a paste.

In a large mixing bowl, cream the butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking soda, cinnamon, cardamom, and salt.

Gradually mix the dry ingredients into the wet mixture, then stir in the mashed date paste, milk, and vanilla extract until the batter is smooth.

Pour the batter into the prepared pan and level the top.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Warm the honey slightly and brush it over the hot cake for a glossy finish.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

1st go and turned out perfect.  We made it to take away on a picnic for my husband and I.  Better then any cake I've had in a cafe.

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