Eid Al-Fitr, Sweets – 2019

June 6th, 2019

Eid Al-Fitr is the Islamic religious celebration that ends the Holy Month of Ramadan. It is celebrated all around the world, where people families visit, kids are given money, and Eid sweets are served to well-wishers and relatives. And like each year this post is about the sweets I prepared for Eid.

Read the Archive:

Eid Al-Fitr, Sweets – 2009

Eid Al-Fitr, Sweets – 2010

Eid Al-Fitr, Sweets – 2013

Eid Al-Fitr, Sweets – 2014

Eid Al-Fitr, Sweets – 2015

Eid Al-Fitr, Sweets – 2016

Eid Al-Fitr, Sweets – 2017

Eid Al-Fitr, Sweets – 2018

Eid Al-Adha, Sweets – 2009

Eid Al-Adha, Sweets – 2010

Eid Al-Adha, Sweets – 2015

Eid Al-Adha, Sweets – 2016

Eid Al-Adha, Sweets – 2017

Eid Al-Adha, Sweets – 2018

More pictures with details:

Above: Baklawa Bel-Fustuq (Baklava with Pistachios)

Pistachio nuts fill delicate layers of light filo pastry dough.

Above: Homemade Barazeq

Above: Homemade Ma’amoul Abiad and Ghraibeh Shamiyeh

Above: Homemade Ma’amoul

Shape with star: Ma’amoul Bet-Tamer (Date Ma’amoul)

Seashell: Ma’amoul Bel-Burtuqal (Orange Ma’amoul)

Check my post Ma’amoul for recipe.

Above: Homemade Cookies with Dates

Above: Homemade Hilaliat Bel-Louz (Orange Blossom Water Almond Crescent Cookies)

Above: Homemade Elmalı Kurabiye (Turkish recipe)

Cookies filled with grated apples. The apples are cooked with butter, brown sugar and flavored with cinnamon.

Above: Cinnamon Sablé

Cinnamon Sablé, filled with homemade apricot jam and dusted with confectioner sugar.

Above: Homemade Assorted Cookies

Round: Sablé flavored with lemon and orange zest, filled with chocolate.

Flower: Cocoa Sablé, filled with homemade strawberry jam and dipped in dark and white chocolate.

Above: Chocolate Citrus Truffles

Above: Ghraibet Al-Bahlah Bel-Louz (Moroccan cookies): the dough contains ground toasted sesame seeds. Dipped in apricot jam and covered with toasted almonds.

Above: Ka’ek Al-Eid Al-Maleh

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4 Responses to “Eid Al-Fitr, Sweets – 2019”

  1. Divya says:

    Oh Dimah, year after year I drool at the pictures and wish you were my neighbour. How long does it take you to prepare all this? And is it distributed among family and friends like in india? Eid Mubarak. Divya.

    • Dimah says:

      Thank you so much Divya. You are more than welcome to visit us, anytime :-)
      I usually start preparing the sweets 10 days before Eid.
      The tradition in Syria: each family prepares sweets and they serve them to guests.

  2. Abeer says:

    Happy Dis darling
    Can you give me hilaiat billouz recipe please

    • Dimah says:

      Thanks Abeer. Eid Mubarak.

      Recipe:
      150 gm almond meal / almond flour (they are the same)
      150 gm all purpose flour
      150 gm unsalted butter, chilled, cubed
      70 gm confectioner sugar
      2 egg yolks, lightly whisked
      1 to 2 tsp orange blossom water

      – Sift the flour into a medium bowl.

      – Add the butter and confectioner sugar, and rub with your fingertips to make fine breadcrumbs. Mix in the almond meal, egg yolks and orange blossom water. Bring the dough using hands. Turn onto a lightly floured surface and knead until smooth. Divide the dough into 4 even portions and wrap in plastic wrap. Place in the fridge for 15 minutes to rest.

      – Preheat oven to 160°C. Line two baking trays with parchment paper.

      – Roll 1 portion of the dough into 2 cm thick log and divide the log into 2 cm long pieces. Use your hands to roll each piece to about 5 cm long then bend slightly to make a crescent shape.
      Note: I used a scale. Divided the dough into pieces each (4 gm) then shaped them into crescent shape.

      – Transfer to the prepared tray.

      – Bake in preheated oven, for 20 minutes or until lightly browned and crisp.

      – Allow the cookies to cool.

      – Fill a bowl with confectioner sugar. Roll the cookies in the confectioner sugar to coat.

      Notes:
      – Confectioner Sugar is powdered sugar.
      – I halved the recipe, and used 2 tsp orange blossom water so I added a little bit more flour.

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