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Syrian mabrouma sweets, their origin, history and shapes
Syrian Mabrouma Sweets, Syrian sweets are considered one of the most beautiful types of sweets in the world. Arabic as well, especially in the holy month of Ramadan, and every city in Syria has a set of sweets that distinguish it from other cities, and among the most sweet dishes that characterize Syrian cuisine is baklava, and Kunafa Barazek, Al-Mashil, Asabeer Al-Sit, Al-Mahlia, and other various sweet dishes, ranging from traditional sweets to modern sweets.
It consists of thin and fragile layers of dough and is stuffed with pistachios, walnuts, or various types of nuts, and sweetened by adding honey or syrup to it.The reason for naming baklava by this nameIt was said that it is a word derived from the ancient Ottoman Turkish language, and it is a distortion of the name of the wife of a sultan of the Ottoman sultans. In spite of this, the German researcher in the Turkish language J. Dorfer rejected the possibility that the word is of Turkish origin, and there is another form of the word which is bulba, which is of Persian origin, and the Syrian word mabrouma sweets was added to the name, in relation to the shape of baklava, which is in the form of small rolled cylinders.
Forms of Syrian Mabroma sweets
Syrian mabroma sweets combine mabrouma kunafa as well as baklava, interspersed with a rich filling of pistachios, cashews, hazelnuts, or even a mixture of types of nuts together, and each of them has a delicious taste and a different shape that has a certain attractiveness.Learn about the Syrian twisted kunafa
A dessert consisting of thin and fragile dough strings, to which are added ghee, sugar and nuts. AndKunafa It is one of the most famous Syrian twisted sweets in the Levant and Egypt, especially in Palestine, where the Nabulsi kunafa is famous, as it is one of the popular sweets in all seasons and seasons, and it is frequently prepared in particular during the month of Ramadan.The reason for making kunafa
Most of the narrations indicate that Kunafa was discovered during the reign of “Muawiyah bin Abi Sufyan” at the time of his rule over the Levant. He was very hungry and thirsty during the hours of fasting, and that is why Kunafa was a medical prescription given to him by “Muhammad bin Athal the Doctor” in order to prevent him from feeling hungry and thirsty, and that Kunafa was a dessert made especially for Muawiyah bin Abi Sufyan, and for this he called it in the beginning “ Muawiyah Kunafa.The old way of making kunafa
The Kunafa industry in the past differed from its current industry, as in the past they used physical cones from which the dough could infiltrate on a flat sheet and it was leveled by placing the sheet on coal or firewood, and some people used to go to the Kunafa maker carrying their own ghee and sugar until he makes it for them.Different types of kunafa and their uses
Brominated Kunafa: And it is the one in which it is used Kunafa In the form divided into long-shaped pieces, and it has the character of the twine and the inner filling. soft: And it is that kunafa that has soft threads, meaning that its dough is always soft to the touch. It consists of fine semolina, ground sugar and water.Coarse kunafa: The kunafa dough used in it is long and somewhat rough in texture.Learn about the Syrian twisted baklava
It consists of thin and fragile layers of dough and is stuffed with pistachios, walnuts, or various types of nuts, and sweetened by adding honey or syrup to it.The reason for naming baklava by this nameIt was said that it is a word derived from the ancient Ottoman Turkish language, and it is a distortion of the name of the wife of a sultan of the Ottoman sultans. In spite of this, the German researcher in the Turkish language J. Dorfer rejected the possibility that the word is of Turkish origin, and there is another form of the word which is bulba, which is of Persian origin, and the Syrian word mabrouma sweets was added to the name, in relation to the shape of baklava, which is in the form of small rolled cylinders.