Egyptian Quesadilla

Mexican cuisine, known for its vibrant flavors and rich history, has become a favorite worldwide. Quesadillas are a traditional Mexican dish, consisting of a tortilla filled with cheese and other ingredients. Chef Ahmed has tailored this recipe to suit Egyptian palates, providing a unique fusion.

The chicken quesadilla combines succulent chicken with aromatic spices and fresh vegetables, all encased in a crispy tortilla. This dish, with its melted cheese and flavorful filling, makes an ideal quick meal or snack. It’s a delightful blend of Mexican tradition and Middle Eastern ingenuity.

Ingredients

2 large chicken breasts, cut into small pieces
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
2 tbsp vegetable oil
1 medium onion, chopped
2 medium tomatoes, chopped
1/2 red bell pepper, chopped
4 large tortillas
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded

Preparation

Mix the chicken with salt, onion powder, garlic powder, paprika, and 1 tbsp of vegetable oil.
Heat a frying pan over medium heat and add 1 tbsp of vegetable oil.
Fry the chicken until it is cooked through and starts browning.
Push the chicken to one side of the pan, then add the chopped onion, tomatoes, and red bell pepper.
Cook the vegetables until they start to soften, then mix them with the chicken.
In a separate pan, heat a little oil and place a tortilla in the pan.
Sprinkle a mix of mozzarella and cheddar cheese on half of the tortilla.
Add the chicken and vegetable mixture on top of the cheese.
Sprinkle another layer of cheese on top of the filling.
Fold the tortilla in half to cover the filling and press down gently.
Cook each side for about 30-40 seconds until crispy and golden.
Remove from the pan, cut into wedges, and serve hot with avocado or guacamole.

Did you know?

Quesadillas are a staple in Mexican cuisine but have found their place in various cultures due to their versatility and ease of preparation. In Mexico, they are traditionally made using corn tortillas, but flour tortillas are common, especially in northern regions. The word “quesadilla” stems from “queso,” the Spanish word for cheese, underscoring the importance of this key ingredient.

While the classic version involves only cheese, quesadillas can be filled with a wide range of ingredients, from beans and meat to exotic mushrooms and squash blossoms in Oaxaca. This dish has a fascinating history, potentially tracing back to the 16th century when Spanish settlers brought dairy products to Mexico, leading to the innovative fusion of cheeses with indigenous corn tortillas.

In Egypt, recipes like this provide an exciting twist, blending local Middle Eastern ingredients with Mexican flavors. Such creative adaptations keep our culinary traditions dynamic and ever-evolving, offering fresh ideas for meals while celebrating the best of multiple cultures.

Malban (Traditional Dessert)

A beloved treat enjoyed during festive times and special occasions, Malban is a traditional Egyptian dessert that enchants both adults and kids with its chewy, jelly-like texture and sweet, floral aroma. Known in the West as Turkish Delight, this simple yet exquisite confection has spread joy across generations.

The unique flavor of Malban comes from the blend of rose water, honey, and a hint of vanilla, resulting in a dessert that’s truly memorable. Prized for its delicate yet vibrant sweetness, Malban, with its smooth feel and nut-studded charm, holds a prominent place in festive dessert arrays.

Ingredients

1 1/2 cups sugar
1 1/2 cups water
1 lemon (juiced)
3 tablespoons honey or glucose syrup
2 tablespoons rose water
1 teaspoon vanilla extract
1/2 cup cornstarch
4 tablespoons additional water (for dissolving cornstarch)
Red food coloring (as needed)
3 tablespoons gelatin
4 tablespoons boiling water
Peanuts (optional, as desired)
Cornstarch for dusting

Preparation

Combine 1 1/2 cups of sugar and 1 1/2 cups of water in a pot. Bring to a boil.
Add freshly squeezed lemon juice, 3 tablespoons of honey or glucose syrup, rose water, and vanilla extract, stirring continuously.
Dissolve 1/2 cup of cornstarch in 4 tablespoons of water and gradually add to the boiling mixture, stirring constantly.
Allow the mixture to boil again, then add red food coloring until desired shade is reached.
Dissolve 3 tablespoons of gelatin in 4 tablespoons of boiling water, stirring vigorously until fully dissolved. Incorporate the gelatin mixture into the boiling Malban mixture.
Continue to stir on medium heat for about 15 minutes or until thickened.
Prepare a tray lined with a greased nylon bag or parchment paper, and pour the mixture into it. Smooth out the top.
Optionally, add peanuts for extra texture and flavor.
Allow to cool slightly before refrigerating for about 15 minutes.
Dust a cutting board with cornstarch and lay the chilled Malban on it, cutting into desired shapes. Dust pieces with additional cornstarch to prevent sticking.

Did you know?

The name Malban has its roots in the Arabic word “malban,” which means something pliable or elastic, a fitting description for its chewy consistency. Although closely related to Lebanese and other Middle Eastern confections, the Egyptian variation includes specific ingredients and methods that make it particularly unique.

Malban is often enjoyed during celebrations such as Eid and Ramadan, marking it as a dessert of joyous significance. Its counterpart, Turkish Delight, or Lokum, is enjoyed widely across Turkey and neighboring countries, showcasing regional variations in flavor and presentation.

Aside from its delightful taste, Malban is richly imbued with cultural heritage. In Egypt, it’s a traditional dessert for kids during festivals, meticulously crafted in homes to share sweetness and goodwill. Incorporating ingredients like honey or glucose not only adds to its shelf-life but also creates a healthier alternative compared to sugar-laden treats.

Next time you savor a piece of Malban, you’ll not only enjoy its delicious taste but also a slice of Middle Eastern heritage laden with generations of craftsmanship and cultural significance.

Mahalabia (Milk Pudding)

Mahalabia, known as Muhallebi or Malabi in other regions, is a traditional Egyptian dessert beloved for its creamy texture and sweet, light flavor. This milk-based pudding dates back to the Ottoman Empire and has since become a staple across the Middle East and Mediterranean. Its simplicity combined with a rich taste makes it a favorite treat for all ages.

This dessert provides a delightful balance between sweetness and creaminess, often enjoyed either warm or cold. It can be garnished with an assortment of toppings like nuts or drizzled with various sauces to suit individual preferences. Mahalabia’s adaptable nature makes it a versatile and cherished dish in many households.

Ingredients

1 liter minus a quarter cup of milk
1/4 cup of milk (set aside)
2 tablespoons of Chantilly cream
2 tablespoons of starch
1/2 cup of sugar
1/2 cup of flour
1 teaspoon of vanilla extract
2 tablespoons of powdered sugar (optional)
3 tablespoons of powdered milk (optional)
2 tablespoons of butter
Mixed nuts for garnish (almonds, pistachios)

Preparation

Combine 1 liter of milk with 2 tablespoons of Chantilly cream and 2 tablespoons of starch. Whisk them well and set aside.
In a large pot, combine the remaining 1/4 cup of milk with 1/2 cup of sugar and 1/2 cup of flour.
Stir the sugar and flour mixture into the milk until the mixture is smooth and doesn’t feel gritty.
Heat the mixture over medium heat, continuously stirring until it starts to thicken.
Once thickened, gradually add the milk and starch mixture that was set aside, continuing to stir.
Let the mixture cook over low heat for an additional 2-3 minutes to ensure the flour is fully cooked.
Add 1 teaspoon of vanilla extract, 2 tablespoons of powdered sugar (optional), and 3 tablespoons of powdered milk (optional). Stir well.
Stir in 2 tablespoons of butter until melted and well integrated.
Pour the creamy mixture into cups or bowls.
Garnish with nuts or any preferred toppings and let it cool in the refrigerator for about half an hour before serving.

Did you know?

Mahalabia, also known as Muhallebi in Turkish and Malabi in other parts of the Middle East, has a fascinating history that dates back to the 7th century when it was introduced by an Arab cook named Ibn Sa’d. Traditionally, it was made using rice flour, but recipes have evolved to incorporate cornstarch and other ingredients for enhanced texture and flavor.

This delightful pudding is not only enjoyed in Egypt but also in Turkey, Greece, and Israel, each adding its unique twist. Mahalabia is often flavored with rosewater or orange blossom water in different regions, enriching its aromatic profile.

Besides its delectable taste, Mahalabia is a nutritious dessert thanks to its primary ingredient—milk. Milk provides essential nutrients such as calcium, proteins, and vitamins, making it beneficial for bone health and overall well-being. For those looking for a comforting, sweet dish that’s easy to prepare, Mahalabia is undoubtedly among the best choices.

The use of nuts like pistachios and almonds not only adds a delicious crunch but also brings additional health benefits, including healthy fats, fiber, and antioxidants. If you’re ever curious to experiment, try adding a hint of coconut for a tropical twist on this traditional pudding—a simple yet delightful way to savor a piece of history.

Egyptian Rice Pudding (Traditional)

Egyptian Rice Pudding, known as Roz Bil Laban, is a beloved dessert that graces the tables of many Egyptian households. This dish, which means “rice with milk,” has been cherished since ancient times, embodying the simplicity and comfort of Middle Eastern cuisine. It offers a rich, creamy texture that is harmoniously blended with warm spices.

The delightful aroma of vanilla, cardamom, and cinnamon in Roz Bil Laban wafts through Egyptian kitchens, evoking memories of familial gatherings and festive occasions. Perfect for satisfying a sweet tooth while keeping calories manageable, this recipe is adaptable, allowing for the addition of nuts or raisins for extra flavor. A perfect blend of tradition and taste, this is the best way to end a meal.

Ingredients

3 cups milk
1 cup rice, washed (not soaked)
1 teaspoon vanilla extract
½ cup sugar
2 cinnamon sticks
3 cardamom pods
½ cup heavy cream
1 cup water
Nuts (optional: walnuts, pistachios)
Raisins (optional)

Preparation

In a large pot, combine 3 cups of milk, 1 cup of washed rice (not soaked), 1 teaspoon of vanilla extract, ½ cup of sugar, 2 cinnamon sticks, and 3 cardamom pods.
Bring the mixture to a boil over medium heat, stirring occasionally.
Once boiling, reduce the heat to low and let it simmer for about 5 minutes, continuing to stir.
Add 1 cup of water to the pot to maintain consistency and prevent sticking.
Continue to simmer the mixture on low heat until the rice is cooked and the mixture thickens, stirring occasionally.
Remove the cinnamon sticks and cardamom pods once the rice is soft and the pudding has thickened.
Stir in ½ cup of heavy cream for added richness.
Preheat your oven to a medium-high setting.
Transfer the rice mixture to an oven-safe Pyrex dish.
Optionally, sprinkle nuts and raisins on top for added flavor and texture.
Place the dish in the oven for about 7-10 minutes until it develops a golden-brown top.
Remove from the oven and let it cool slightly before serving.

Did you know?

Roz Bil Laban wasn’t just a treat for modern times; its roots can be traced back to ancient Egypt. Early recipes for this dessert were found inscribed on walls and papyrus, showcasing its enduring appeal.

Traditionally, rice was a luxury commodity in Egypt, making Roz Bil Laban a special dish for celebrations and significant gatherings. This rice pudding can be enjoyed warm or cold, making it versatile for any season.

While it is naturally gluten-free, you can also adjust the sweetness to suit your preference, offering a healthier version for those watching their calorie intake. Adding cardamom and cinnamon not only augments its flavor but also brings excellent health benefits, including improved digestion and anti-inflammatory properties.

So, the next time you savor a bowl of Roz Bil Laban, remember you are partaking in a rich tapestry of history and tradition!

Tulumba

Tulumba is a beloved Middle Eastern dessert widely enjoyed in Turkish and Egyptian households. This crispy, syrup-soaked pastry offers a delightful contrast between the crunchy exterior and the soft, pillowy interior. Tulumba, also known as “balah el sham” in Arabic, is a staple during festive occasions and family gatherings, showcasing the sweet and rich flavors of the region.

Originally of Turkish origin, Tulumba is deeply rooted in the culinary traditions of the Ottoman Empire, spreading across various Middle Eastern countries. The name “tulumba” itself, meaning “pump”, reflects the dessert’s unique shape and preparation process. This easy-to-make treat is loved for its universal appeal and comforting taste.

Ingredients

For the Sherbet

3½ cups granulated sugar
2½ cups water
¼ lemon juice

For the Dough

2 cups water
1 tablespoon oil
1 teaspoon granulated sugar
½ teaspoon salt
2½ cups flour
4 eggs

For Frying

Oil for deep-frying

Preparation

Prepare the sherbet by combining 3½ cups granulated sugar and 2½ cups water in a pot. Stir until the sugar dissolves and bring to a boil.
Reduce the heat and simmer for 20 minutes. Add ¼ lemon juice and boil for a few more minutes. Let it cool completely.
In a separate pot, combine 2 cups water, 1 tablespoon oil, 1 teaspoon granulated sugar, and ½ teaspoon salt. Bring it to a boil.
Add 2½ cups flour to the boiling mixture, stirring continuously until a dough forms. Cook for another 1-2 minutes, then let it cool.
Transfer the cooled dough to a bowl and knead until smooth. Add the 4 eggs one at a time, mixing well after each addition until the dough is homogeneous.
Place the dough into a piping bag with a star tip.
Heat oil in a pot (oil should be cold initially).
Pipe the dough into the cold oil, cutting with scissors into 2-inch pieces.
Gently heat the oil and fry the pastries until golden brown, ensuring they are evenly cooked by occasionally shaking the pot.
Remove the tulumba from the oil and immediately immerse them in the cold sherbet for 10-15 seconds.
Place the syrup-soaked tulumba on a serving plate.

Did you know?

Tulumba, often referred to as “balah el sham” in Arabic, translates to “Sham dates”, a name hinting at its resemblance to dates and its Levantine origins. This dessert has a rich history tied to the Ottoman Empire, influencing many dessert traditions across the Middle East and the Balkans. One fascinating aspect of Tulumba’s preparation is the use of cold oil at the start of frying.

This technique ensures that the dough cooks evenly and results in that signature crispy texture. The process of immersing the hot pastry into cold syrup further enhances the crunchiness on the outside while allowing the inside to remain delectably soft and moist.

Tulumba is more than just a dessert; it’s a testament to the region’s mastery in creating flavors and textures that are both unique and universally appealing. Whether enjoyed during Ramadan, festive occasions, or as a simple treat, Tulumba continues to bring joy and sweetness to many across the globe.

Umm Ali (Bread Pudding)

Umm Ali, also known as Om Ali, is an iconic Egyptian bread pudding with a rich history. Named after the wife of a sultan, this dessert is a treasured part of Egyptian cuisine, often served during celebrations and special occasions. Its creamy texture and nutty flavors make it a delightful, comforting treat for many.

This simple yet exotic dessert combines the goodness of toasted puff pastry, milk, cream, and a variety of nuts and dried fruits. Its golden-brown top layer gives way to a moist and velvety interior. Perfect for cold days, Umm Ali is sure to impress your family and loved ones.

Ingredients

1 liter of full-fat milk
1 pack of frozen ready-to-use puff pastry (or Egyptian Roqaq/Croissant)
1 teaspoon of vanilla
¼ cup of sugar (adjust to taste)
Cream (any available kind)
Shredded coconut
Pistachios, chopped
Dried raisins
Pecans, chopped
Almonds, chopped

Preparation

Preheat your oven to 180°C-200°C (350°F-400°F).
Arrange puff pastry dough pieces on a tray lined with parchment paper.
Bake for 20 minutes or until golden and crispy.
Remove from the oven and let cool.
In a pot on the stove, add 1 liter of milk, sugar, and vanilla. Stir until the sugar dissolves.
Optionally, replace half the milk with cream or add two tablespoons of butter for extra creaminess.
Bring the mixture to a boil.
Cut the puff pastry into pieces and spread them in an oven-safe dish (ceramic or pyrex).
Add shredded coconut, chopped almonds, pecans, pistachios, and raisins over the puff pastry pieces.
Pour the hot milk mixture over the puff pastry pieces.
Let it sit for a few moments to allow the pastry to absorb the milk.
Mix the remaining half cup of milk with cream and pour over the dish.
Bake in the oven for 10 minutes at 180°C (350°F).
Finish by putting it under the broiler for 1-2 minutes for a golden-brown finish.
Serve as is or top with additional nuts for enhanced presentation.

Did you know?

Umm Ali is more than just a dessert; it’s a piece of Egyptian heritage. The name translates to “Mother of Ali,” and the dish is said to be named after the wife of Ezz El-Din Aybek, the ruler during the Ayyubid Era. The dessert commemorates a celebratory feast after a political victory, making every bite a morsel of history.

Traditionally, Umm Ali incorporates Roqaq (a thin, crisp bread), but modern adaptations welcome substitutions like puff pastry or croissants. This flexibility allows for diverse textures while maintaining the dish’s authenticity.

Moreover, Umm Ali is often seen as a healthy dessert, given its high protein content from nuts and milk. It’s also kid-friendly, offering a sweet treat packed with the nutritional benefits of dried fruits and nuts. The perfect blend of Arabic flavors, this pudding is a testament to the rich culinary traditions of the Middle East, making it a timeless favorite for dessert lovers around the world.

Egyptian Petit Four (Cookies)

Petit fours, known as Egyptian “patefoor,” are delightful butter cookies often enjoyed for Ramadan and other festive occasions. These elegant biscuits originate from France and have been embraced by Egyptian cuisine, reflecting a blend of Arabic flavors with a touch of chocolate and vanilla. As a simple and easy recipe, it’s perfect for those who cherish old-world charm in their desserts.

Traditionally served for kids and adults alike, these cookies bring joy to gatherings with their decorative elegance.

Vegan variations exist, but this recipe uses rich butter and eggs to achieve a delicate, melt-in-your-mouth texture. Let’s embark on making the best petit fours—a treat for all seasons, especially during Ramadan.

Ingredients

250 grams unsalted butter (preferably cold)
1 cup powdered sugar
1 teaspoon vanilla powder
1 egg at room temperature
1 egg yolk at room temperature
2 1/2 cups sifted flour
Additional 2 tablespoons flour (if needed)

For chocolate variation:

2 cups flour
1/2 cup unsweetened cocoa
Additional 2 tablespoons flour (if needed)
Apricot jam
White and brown chocolate for dipping
Decorating options: white coconut, pistachio, pieces of chocolate

Preparation

Cut the cold butter into small pieces.
Mix the butter with powdered sugar using a stir tool until well combined.
Whisk until the mixture is thick and creamy.
Add vanilla powder, one egg, and one egg yolk at room temperature. Stir well.
Gradually add 2 1/2 cups sifted flour, stirring until a smooth dough forms. If needed, add extra flour to prevent stickiness.
Separate dough into two parts. For the chocolate dough, mix 2 cups flour with 1/2 cup unsweetened cocoa and additional flour if needed.
Shape the dough using a pastry bag, leaving space between cookies on a butter-paper-lined tray.
Preheat the oven to 180°C (350°F) and bake the cookies until light golden.
Allow cookies to cool on the tray before decorating.
Decorate with apricot jam, dip in white or brown melted chocolate, and adorn with coconut, pistachio, or chocolate pieces.
Refrigerate the cookies before serving for optimal flavor and texture.

Did you know?

Petit fours derive their name from the French term “small oven,” indicating their small, decadent nature perfect for enjoying in moderation. In Egyptian cuisine, these biscuits bear cultural significance, often linked with celebrations and holidays like Ramadan, mirroring their prominent role in Lebanese and other Arabic cuisines.

These cookies can have vegan alternatives by substituting butter and eggs with plant-based ingredients. Additionally, the art of decorating petit fours can be a fun and creative activity for kids and adults alike, making it a bonding experience as well as a culinary one.

Preservation is simple: keep them in an airtight container in the fridge to maintain their texture. When serving for special occasions, you can prepare these ahead of time, ensuring you have more time to enjoy the festivities. Whether you prefer the classic vanilla flavor or the rich chocolate variant, petit fours are an elegant addition to any dessert menu.

Qatayef (Egyptian Stuffed Pancakes)

Dating back to the Fatimid era, Qatayef or Atayef is a well-loved Middle Eastern sweet, particularly cherished during Ramadan. This delectable treat consists of pancake-like pastries filled with various ingredients such as nuts, cream, or cheese, then deep-fried until golden and crunchy.

Qatayef offers a delightful textural contrast with its crispy exterior and soft filling. Whether served with a drizzle of honey or a sprinkle of powdered sugar, Qatayef makes for a delightful dessert that pleases both kids and adults alike. The addition of traditional flavors like pistachios and cream makes this pastry truly special.

Ingredients

For the Qatayef Batter:

2 cups all-purpose flour
½ cup semolina
2 tablespoons sugar
1 tablespoon instant yeast
1 teaspoon baking powder
2 ½ cups warm water

For the Filling:

1 cup unsalted chopped pistachios
½ cup sugar
1 teaspoon orange blossom water
1 tablespoon rose water
1 cup unsweetened Chantilly cream or cheese (optional)

For the Syrup:

2 cups sugar
1 cup water
1 teaspoon lemon juice
1 tablespoon rose water (optional)

Frying and Garnishing:

Oil for frying
Honey or additional syrup for drizzling

Preparation

In a large bowl, whisk together flour, semolina, sugar, yeast, and baking powder.
Gradually add warm water, mixing until a smooth batter forms. Cover and let rest for 30 minutes.
While the batter rests, prepare the syrup. Combine sugar and water in a saucepan and bring to a boil. Reduce heat, add lemon juice, and let it simmer for 10 minutes. Stir in rose water if desired and set aside to cool.
Heat a non-stick skillet over medium heat. Pour small circles of batter to form pancakes roughly 3 inches in diameter.
Cook each Qatayef until bubbles form on the surface and the bottom is golden; do not flip. Remove from skillet and keep covered under a towel to prevent drying.
For the filling, mix chopped pistachios, sugar, orange blossom, and rose water. Alternatively, use Chantilly cream or cheese.
Place a spoonful of filling in the center of each Qatayef. Fold in half and press edges to seal.
Heat oil in a deep frying pan. Fry Qatayef until golden and crispy. Remove and drain on paper towels.
Drizzle with honey or syrup before serving.

Did you know?

Qatayef, also known as Katayef or Asafiri, dates back to medieval times, with roots spreading across the Arab world, from Egypt to Lebanon. Traditionally, this dessert is a staple during the holy month of Ramadan, symbolizing sharing and community spirit. The word ‘Qatayef’ is believed to stem from Arabic, meaning ‘to pick up’ or ‘collect,’ which elegantly describes how diners often hand-pick these treats.

Qatayef can be filled with a variety of ingredients, making it versatile and adaptable to different tastes. From nuts like pistachios and walnuts to creamy fillings like ashta (clotted cream) or Chantilly cream, the possibilities are endless. Additionally, these pastries can be drizzled with honey or sugar syrup, adding a layer of sweetness.

Interestingly, the texture of Qatayef can also vary. While some prefer it soft and soaked in syrup, others enjoy it crispy, making each bite a delightful explosion of flavors and textures. This adaptability ensures that Qatayef remains a beloved and enduring tradition across generations.

So, if you’re looking to indulge in a piece of Egyptian culinary heritage, Qatayef is a must-try, especially during festive seasons or family gatherings.

Sad El Hanak (Dessert)

Sad el Hanak, an Egyptian classic, translated as “Blocking the Palate,” is a beloved winter dessert. Rooted in traditional winter recipes, this treat is famed for its simplicity and warming qualities. Its smooth blend of ingredients makes it a favorite among many Egyptians, invoking memories of cozy family gatherings.

This dessert marries the nutty flavor of toasted flour with silky sugar syrup, finishing with a sprinkle of coconut or nuts. Its name, Sad el Hanak, might sound curious, but one taste, and you’ll understand its significance. It’s designed to be a soothing end to a meal, leaving you satisfied and content.

Ingredients

1 cup flour
1 cup ghee (clarified butter)
1 ½ cups water
1 ½ cups sugar
1 tsp vanilla extract
Coconut flakes, for garnish
Peanuts or mixed nuts, for garnish
Raisins, for garnish (optional)

Preparation

In a medium saucepan, melt the ghee over medium heat.
Add the flour, continuously stirring until it’s golden and fragrant, about 10 minutes.
In a separate pot, combine water and sugar. Heat until the sugar dissolves completely.
Add the vanilla extract to the sugar syrup and stir well.
Gradually add the hot sugar syrup to the flour mixture while stirring continuously to avoid lumps.
Continue to stir until the mixture thickens and forms a smooth, cohesive mass.
Remove from heat, and transfer the mixture into a serving dish.
Garnish with coconut flakes, peanuts, mixed nuts, raisins, or black honey as desired.
Allow it to cool slightly before serving.

Did you know?

Sad el Hanak is not just a dessert; it’s a ceremonial treat that has been part of Egyptian culture for centuries. Originally, it was enjoyed in rural areas where ingredients like ghee and flour were plentiful. Over time, it made its way into urban kitchens, retaining its homely charm. This dessert is often enjoyed during the colder months because of its rich, warming qualities.

Interestingly, Sad el Hanak roughly translates to “Blocking the Palate,” referring to how fulfilling and satisfying it is. The ghee and flour mixture, combined with syrup, creates a texture that coats the mouth, making it a perfect end to any meal. Some families have their own variations, adding ingredients like sesame seeds or even date syrup.

Another fun fact is that Sad el Hanak is a no-oven-required dessert, making it quite easy to prepare. Its minimalistic ingredient list also means that almost anyone can whip up this comforting treat with pantry staples. Next time you’re looking for an authentic taste of Egypt’s culinary heritage, this dessert might just be what you need to bring a taste of tradition to your table.

Egyptian Date Cake (Easy)

The Date Cake, known for its rich and moist texture, holds a significant place in Egyptian and Middle Eastern cuisine. This old-fashioned recipe, often enjoyed during the colder months, combines the natural sweetness of dates with the warmth of cinnamon and cardamom, creating an inviting aroma that permeates the home.

This recipe is simple and easy to follow, ensuring even novice bakers can achieve a delectable result. The addition of a homemade toffee elevates the cake, making it irresistibly sticky and delightful. Perfect for family gatherings or as a comforting winter treat, it encapsulates the essence of Arabic hospitality and tradition.

Ingredients

For the Toffee

1.5 cups sugar
50 grams butter
250 grams sweet cream
0.5 tsp sodium bicarbonate (baking soda)

For the Cake

11 dates, pitted
1 cup hot water
0.5 tsp sodium bicarbonate (baking soda)
4 eggs
1 tsp vanilla powder
1 cup sugar
0.75 cups vegetable oil
0.5 cups warm milk
2.5 cups flour
3 tsp baking powder
0.25 tsp salt
1.5 tbsp cinnamon
1 tsp ground cardamom
0.5 cups finely chopped walnuts
Extra flour and ghee (or vegetable oil) for greasing the mold

Preparation

To make the toffee, heat 1.5 cups of sugar in a pot over high temperature. Shake the pot occasionally until the sugar begins to liquefy, then reduce the temperature to medium and continue stirring until fully melted.
Add 50 grams of butter to the melted sugar, stirring continuously to avoid lumps.
Gradually add 250 grams of warm sweet cream, stirring until the mixture is well combined.
Add 0.5 tsp of sodium bicarbonate to the toffee mixture and keep stirring as it boils. Remove from heat and let it cool.
To prepare the dates, pit 11 pieces and soak them in 1 cup of hot water mixed with 0.5 tsp of sodium bicarbonate.
In a separate bowl, whisk 4 eggs with 1 tsp of vanilla powder and 1 cup of sugar at low speed, increasing it until the mixture is creamy. The eggs should be at room temperature.
Add 0.75 cups of vegetable oil and continue whisking, followed by 0.5 cups of warm milk. Whisk for another minute.
In another bowl, sift 2.5 cups flour, 3 tsp baking powder, and 0.25 tsp salt. Add 1.5 tbsp cinnamon and 1 tsp ground cardamom to the dry mixture.
Blend the soaked dates until smooth and add to the egg mixture. Whisk together for one minute.
Gradually add the dry ingredients to the wet mixture, mixing in batches. Fold in 0.5 cups of finely chopped walnuts.
Grease a cake mold with ghee or vegetable oil and lightly flour it. Pour the batter into the mold.
Bake the cake in a preheated oven at 180°C (350°F) for 45 minutes. Check for doneness before removing from the oven.
Allow the cake to cool for 10-15 minutes, then serve with the cooled toffee and additional walnut garnish if desired.

Did you know?

The Date Cake, also known as “Lebanese date cake” or “Middle Eastern sticky date cake,” is a beloved dessert across the Arabic-speaking world. Dates, one of the primary ingredients, have been a staple in the Middle Eastern diet for thousands of years, symbolizing hospitality and prosperity. These fruits are rich in fiber, vitamins, and natural sugars, making them a nutritious sweetener.

Cardamom and cinnamon, often used in this recipe, were historically prized for their medicinal properties and ability to preserve food. The toffee, with its origins in Arabic cuisine, adds a modern twist, enhancing the cake’s moist and sticky texture. This cake is not only a treat but also a testament to the region’s rich culinary heritage, merging ancient ingredients with contemporary baking techniques. Sharing this cake is a way to connect with the rich tapestry of Egyptian and Middle Eastern culture.