Eid Al-Fitr, Sweets – 2014
August 3rd, 2014
This post is about sweets I prepared for Eid Al-Fitr (The Eid that comes after Ramadan).
Read the Archive:
More pictures with details:
Above: Sh’eibiyyat
If you click the link above you will read the post about how to make sh’eibiyyat. You will notice that the weight of each piece of dough is 50 g, but for Eid my mom made the pieces of dough smaller which is 25 g.
Above: Nammourah Esfanjiyeh
Above: Ma’amoul
Ma’amoul are small shortbread pastries filled with dates, pistachios, or walnuts. They are prepared using special wooden molds. See the picture of molds here.
The dough is prepared from flour, smid farkha (semolina flour), butter, powdered milk, confectioner sugar, orange blossom water, and rose water.
Above: Ma’amoul Bel-Fustuq Al-Halabi
Ma’amoul Bel-Fustuq Al-Halabi means Ma’amoul filled with pistachios, the filling is prepared from crushed pistachios, orange blossom water and confectioner sugar. Ma’amoul Bel-Fustuq Al-Halabi in the picture is the one dusted with confectioner sugar, it is always prepared in this shape and should be dusted with confectioner sugar when served. See the picture of the mold used to make this shape here and here (the molds shown in the picture are two sizes, small and large, I used the small one which is the plastic one).
Above: Ma’amoul Bet-Tamer
Ma’amoul Bet-Tamer means Ma’amoul filled with date paste, the filling is date paste mixed with some butter. Ma’amoul Bet-Tamer is always prepared in this shape and it is served without dusting with confectioner sugar. See the picture of the mold used to make this shape here (the molds shown in the picture are two sizes, small and large, I used the small one).
Above: Cinnamon Sablé
Dough is flavored with cinnamon, and the filling is apricot jam.
Above: Persian (Iranian) Cookies called Shirini Beheshti which means “The Cookie of Heaven“
It is prepared from butter, confectioner sugar, flour and oil (sometimes egg is added, but I didn’t add egg) , and cookies are made with different flavors.
The white is flavored with cardamom powder.
The Brown is flavored with cocoa powder.
The orange is flavored with saffron powder.
There is a special mold to shape the cookies and the mold is called (Qaleb) but I don’t have it and couldn’t find it. Here is a photo of Qaleb, and here is a link to Iranian blog so you can take a look about how they make them using the mold.
Above: Persian (Iranian) sweet called Sohan Asali
It is purchased, It is prepared from honey, sugar, saffron, almond or other nuts and cooking oil.
Above: Fruits
Fruits are always served in Eid.
Above: Chocolate, Turkish Delight, Marzipan.
It is a tradition to bring the (Chocolate, Turkish Delight, Marzipan) at the end when the guests want to leave. No need to serve all kinds, chocolate could be enough. These sweets are purchased from “Omar Sabbagh Sweets“, one of most famous brands in Aleppo and now they opened in United Arab Emirates. (Note: this is not a advertisement, they don’t know me or my blog).
The box I used to serve these sweets is a famous Syrian wooden mosaic box, it comes as a set of three boxes (large, medium, small), you can find these boxes in different shapes like the octagonal as the one I have, or oval or square and others. I like to use it for chocolate, and it can be used for jewelery, or for decoration.
Above: Chocolate
The one with gray wrap is krokan in milk chocolate (pistachio).
The one with maroon wrap is hazelnut cream with a hazelnut inside.
Click here to know more about other types of chocolate: Milk Chocolate – Dark Chocolate
Above: Turkish delight with pistachios and coated with Damascus Rose
Click here to know more about other types of Turkish Delight.
Above: Marzipan
This is a specialty of Aleppo and called “Hariseh” or “Lawzina” which is marzipan but shaped into different shapes. It comes either plain which is only marzipan, or marzipan with pistachio filling. It also could be colored and shaped into fruits.
Click here to know more about other shapes of Marzipan.
Mashalah…once again your eid table is fantastic and yummy …everything looks sooo good..i cheked some recipe links which you highlighted was in persion language so wanted to ask where are you from and second thing if you can than please write the recipe of sohan asali and kolche beheshty because the link recipe was quite confusing for me …
Madi: Thanks for stopping by and for the kind words!
I’m from Syria.
For Sohan Asail, I don’t know the recipe because this is purchased and not prepared at home.
For cookies: I didn’t use the recipe from the link I shared (this link is only a guide to let you see how they use the mold to shape the cookies). My recipe is from a friend, it is:
200 g butter, at room temperature
200 g confectioner sugar
400 g all purpose flour
In a mixer, Mix butter and confectioner sugar until combined and the color of the mixture becomes pale off-white, add flour along with the flavor you want (there is no measurements for the flavor), mix until combined, and add corn oil so the dough be soft (you should be able to shape it into balls).
Shape dough into balls (about 4 grams). Place on baking sheets (there is no need to grease the baking sheet). Press your thumb gently into the center of each cookie to make an indentation. (if you have the mold, you don’t want to make the indentation, you can use the mold to give the cookies a shape).
Bake cookies at low temperature until lightly browned.
Spoon about jam into the center of each cooled cookie.
This is a brief description, hope it is clear and one day I’ll put it in details with photos.
Oh tank u so much its much clear tan the oter sites … and the recipe is short and easy as well :)
madi: you are most welcome :-)