Syrian Mabrouma Desserts Syrian sweets are considered one of the most beautiful types of sweets in the world, as they are characterized by their deliciousness and good taste, and it is known that Syria is famous for making the most delicious sweets with a rich food source, as it provides the human body with energy that gives it the ability to work for long hours, and the manufacture of sweets increases in the Arab countries as well, especially during the blessed month of Ramadan, and each city in Syria has a set of sweets that distinguish it from other cities, and among the most characteristic sweet dishes of Syrian cuisine are baklava, and Kunafa Barazak, Al Meshkal, Six Fingers, Mahallia, and other desserts ranging from traditional desserts to modern desserts.
Types of Syrian Mabrouma Sweets
Syrian Mabrouma desserts combine Mabrouma kunafa and baklava with a rich pistachio, cashew, hazelnut or even a mixture of nut types, each of which has a delicious taste and a different shape with a certain appeal.
Learn about Syrian Mabroma Kanafeh
A dessert consisting of thin, crisp strands of dough to which ghee, sugar, and nuts are added. AndKunafa It is one of the most famous Syrian desserts in the Levant, Egypt, and especially in Palestine, where Kunafa Nabulsi is famous, as it is one of the common desserts in all seasons and seasons, and its preparation is especially frequent in the month of Ramadan.
Why Kunafa is made
Most accounts indicate that Kunafa was discovered during the era of the mandate of "Muawiya bin Abi Sufyan" at the time of his mandate over the Levant, and it is said that he was the first to eat it and that was at the time of Suhoor in the holy month of Ramadan, and this is due to the fact that Muawiya bin Abi Sufyan was very hungry and thirsty during the fasting hours, so the kunafa was a medical recipe given to him by "Muhammad bin Athal the doctor" in order to prevent him from feeling hunger and thirst, and the kunafa was a specially made dessert for Muawiya bin Abi Sufyan, and that is why it was initially called "Muawiya's kunafa".
How to make kunafa in the olden days
The manufacture of kunafa differed in the past from its current manufacture, as in the past they used physical cones from which the dough could seep onto a flat sheet and was leveled by placing the sheet on charcoal or firewood, and some people used to go to the kunafa maker carrying their own ghee and sugar to make it for them.
The different types of kunafa and their uses
Brominated kunafa : in which the Kunafa The shape is divided into long pieces and has an internal filling.
Soft : It is that kunafa that has soft threads, that is, its dough is always soft to the touch. It consists of fine semolina, powdered sugar and water.
Coarse kunafa : The kunafa dough used is long and slightly rough in texture.
Learn about Syrian Baklava
It consists of thin, crisp layers of dough and is filled with pistachios, walnuts or various nuts, and is sweetened with honey or syrup.
Why baklava is called baklava
The word is said to be derived from the old Ottoman Turkish language and is a corruption of the name of the wife of a Sultan of the Ottoman Sultanate. However, the German scholar of the Turkish language, G. There is another form of the word, Baklba, which is of Persian origin, and the word was also added to the name of the Syrian Mabroma sweets due to the shape of the baklava, which is in the form of small cylinders wrapped in shape.
Learn about the types of baklava
Algerian baklava:
The number of layers of dough that are used to make baklava in Algeria varies from region to region and city to city. Its ingredients include sugar, almonds and walnuts, which makes it have a unique flavor specific to the country in which it is served.
Iranian baklava:
Iranian baklava differs from other types of baklava in that it is made with a specific number of crisp dough flakes as well as saffron, coconut, and nuts all mixed together.
Greek baklava:
It is made from 33 layers of dough and symbolizes the years that Christ lived in the Greek state. The ingredients include honey, walnuts, and cinnamon, which gives it a different flavor.
Azerbaijani baklava:
It is prepared from crisp dough flakes and includes almonds and Turkish nuts in its ingredients. Which gives it a special and different taste, and it is cut in a parallel shape and is one of the most popular desserts that are served on holidays and occasions.
In the end, Syrian sweets are famous for their delicious taste and richness in fresh nuts. Such as pistachios, almonds, walnuts, pine nuts, and pine nuts. Syrian Mabrouma sweets have many shapes and types and are considered one of the most delicious and delicious sweets in the Middle East and the Maghreb. Syria has been known and famous since the nineteenth century and has its own makers and creators in shops, some of which date back many years ago.
