{"id":4997,"date":"2024-02-27T22:58:08","date_gmt":"2024-02-27T22:58:08","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=4997"},"modified":"2026-10-30T21:22:43","modified_gmt":"2026-10-30T21:22:43","slug":"best-ramadan-sweets-from-lebanon-and-the-middle-east","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/best-ramadan-sweets-from-lebanon-and-the-middle-east\/","title":{"rendered":"Best Ramadan Desserts: 30+ Lebanese and Middle Eastern Sweets"},"content":{"rendered":"

Ramadan, the holy month of fasting and feasting for Muslims, wouldn\u2019t be complete without an array of special sweets and desserts. From syrup-soaked pastries and nut-filled treats to date-based sweets and creamy desserts made with ashta (Middle Eastern clotted cream), Ramadan is a time to enjoy some of the most beloved desserts across Lebanon and the Middle East.<\/p>\n

Whether you are planning your Ramadan menu or simply looking for something sweet to share with family and friends, there are plenty of delicious ideas to inspire you. We\u2019ve rounded up over 30 of the most loved Ramadan sweets and desserts from our archives, including Halawet El Jibn, Halawet El Riz, Knafeh, Maamoul Mad, Tamara, Ghraybeh, Muhallabieh, Ashtalieh, Maamoul, Lebanese Milk Ice Cream, Khoshaf, and many more! These traditional Middle Eastern desserts are sure to make your Ramadan<\/p>\n

\"Lebanese<\/p>\n

Halawet Al Jibn<\/strong><\/a>:<\/h3>\n

A dense, stretchy semolina-and-cheese dough wrapped around a creamy, milky filling known as ashta (Middle Eastern clotted cream), then drizzled with fragrant sugar syrup infused with orange blossom water. This unique Lebanese and Syrian dessert is a beautiful reflection of the elegance and refinement of our cuisine, both in its presentation and its exquisite taste.<\/p>\n

\"Namoura<\/p>\n

Namoura:<\/a><\/h3>\n
A quintessential Lebanese and Middle Eastern dessert, namoura goes by many names, including basbousa, hareesa, revani, and safra. While its name and preparation vary across regions, this syrup-soaked, dense semolina cake remains the centerpiece of countless celebrations.<\/div>\n
<\/div>\n
\"Crispy<\/div>\n

Lebanese Ma’akaron<\/a><\/h3>\n
If you are looking for the absolute best Lebanese Ma\u2019akaron recipe<\/strong>, you have found it. Passed down through three generations, this authentic recipe for Lebanese anise seed sweet fritters<\/strong> delivers the perfect balance of a crispy exterior, a soft, malleable interior, and a sweet, aromatic syrup soak.<\/div>\n

\"Creamy<\/p>\n

Halawet Al Riz<\/a>:<\/strong><\/h3>\n

Bring the flavors of the beautiful Lebanese city of Tripoli to your kitchen with this creamy, cheesy rice pudding, known as Halawet El Riz.<\/p>\n

\"Golden<\/p>\n

Knafeh Bil Ashta<\/a>:<\/strong><\/h3>\n

This scrumptious dessert has everything you would expect from a traditional Middle Eastern sweet! Two layers of buttery kadaifi dough (shredded phyllo dough), generously infused with ghee, sandwich a luscious layer of ashta (Middle Eastern clotted cream). The dessert is baked until golden and crisp, then generously drizzled with fragrant orange blossom water syrup. And yes, there is no cheese involved in this version!<\/strong><\/p>\n

\"Gourmet<\/p>\n

Maamoul Mad bil Tamer\/ Date Bars!<\/a><\/strong><\/h3>\n

If you have ever visited one of Lebanon\u2019s gourmet sweet shops, you have probably seen Maamoul Mad Bil Tamer (Lebanese Date Bars) beautifully arranged on large, round baking trays and cut into squares before serving. These date-filled treats are incredibly popular, and guess what? They can sometimes be quite pricey! But there is no need to buy them when you can make them right in your own kitchen.<\/p>\n

Just wait until you see how much fun they are to make at home! You can recreate that beautiful pastry-shop style, if not make them even better. It\u2019s a wonderful recipe, and trust me on this one!<\/strong><\/p>\n

\"Velvety<\/p>\n

Riz Bil Haleeb (Lebanese Rice Pudding)<\/a><\/h3>\n

A bowl of creamy rice pudding is one of the most wonderfully comforting desserts in the world. Every culture has its own version of this classic treat, including Lebanon and other countries across the Levant. If you\u2019re looking for a dessert that is velvety, rich, and subtly infused with floral notes, Lebanese rice pudding, also known as Riz Bi Haleeb, is an excellent choice.<\/p>\n

\""Tamara<\/p>\n

Tamara,<\/strong>\u00a0Date Filled Ghraybeh with Pistachios<\/a>:<\/h3>\n

At its most basic, ghraybeh is made with just three ingredients: flour, ghee, and powdered sugar. These delicate little cookies are humbly beautiful in their simplicity, especially when enjoyed with a cup of coffee. But their beauty lies in how easily they can be adapted into different versions. They can be made with nuts (just like pistachio-filled sanioura) or simply filled with dates, as in date-filled ghraybeh. But when you combine pistachios and dates in one little cookie, you get the best of both worlds! This delightful third variation is often known as Tamara.<\/p>\n

\"Classic<\/p>\n

Mouhallabia<\/strong>:<\/a><\/h3>\n

Lush yet light, Mouhallabia is a classic creamy stovetop milk pudding enjoyed in Lebanon and throughout the Middle East. It is egg-free and gelatin-free, takes just a few minutes to prepare, and has been enjoyed across the region for centuries. This ancient dessert is believed to have roots in early Persian cuisine. You\u2019ll likely come across several different spellings of its name, including \u201cMuhallabia,\u201d \u201cMuhallabi,\u201d \u201cMalabi,\u201d \u201cMuhalabeya,\u201d and \u201cMehalabeya,\u201d with perhaps a few more variations to add to the list!<\/p>\n

\"Traditional<\/p>\n

\u00a0Farida\u2019s Date Ring Kaak<\/strong>:<\/a><\/h3>\n

If you are a date lover, like most Middle Easterners, myself included, you know that no matter how they are served, dates hold a special place in our hearts. And these Date Ring Kaak will never fail to impress you!<\/p>\n

\"Golden<\/p>\n

Sfouf<\/a><\/strong>:<\/h3>\n

Any occasion, including the holy month of Ramadan, becomes more celebratory with this golden-yellow Lebanese sheet cake known as Sfouf. It is the kind of cake traditionally brought to gatherings in Lebanon and served with a cup of coffee or tea. Flavourful enough to be enjoyed on its own, Sfouf has plenty of fans thanks to its tender, cakey texture, nutty taste, and distinctive hint of turmeric. It is also loved far beyond Lebanon, and it is easy to see why: this cake is incredibly simple to make, offering a delicious payoff for very little effort!<\/p>\n

\"Melt<\/p>\n

Plain and Pistachio Filled Sanioura<\/strong><\/a>:<\/h3>\n

Sanioura is a delicate Lebanese shortbread cookie that hails from Saida (Sidon), a coastal city in southern Lebanon renowned for its exceptional traditional sweets. Among its most celebrated treats is Sanioura, a melt-in-your-mouth cookie made with a wonderfully simple trio of ingredients: ghee, powdered sugar, and flour. Its beauty lies in its simplicity, yet its delicate texture and rich buttery flavor make it truly irresistible.<\/p>\n

\"Traditional<\/p>\n

Date Maamoul<\/a>:<\/strong><\/h3>\n

They\u2019re melt-in-your-mouth delicious, and it\u2019s almost impossible to eat just one without reaching for a second! What makes this the easiest maamoul recipe is its wonderfully simple dough, made with just a handful of ingredients: flour, ghee, mahlab, and sweetened condensed milk. Yes, you read that right\u2014sweetened condensed milk!<\/p>\n

Traditional maamoul dough is often made with semolina or a combination of semolina and flour, but this recipe takes a different approach, using flour alone, with no leavening agents. These little maamoul cookies are just as much fun to make as they are to eat!<\/p>\n

\"Showstopper<\/p>\n

Middle Eastern Tart Style with Ashta, Pistachio and Jazazarieh<\/a>:<\/strong><\/h3>\n

This tart strikes a beautiful balance of flavors and textures, making it a fabulous showstopper dessert that is sure to impress your guests and get everyone talking!<\/p>\n

\"Akras<\/p>\n

Lebanese Coconut Cookies:<\/a><\/h3>\n

Who remembers these coconut cookies? If you grew up in Lebanon, chances are you have tasted them or, at the very least, seen them in local bakeries and sweet shops! \u201cAkras Jouz Al-Hind\u201d (Lebanese Coconut Cookies) are a beloved classic from Lebanon, bringing back sweet memories for many of us.<\/p>\n

\"Crispy<\/p>\n

Awamat\/ Lebanese Doughnuts:<\/a><\/h3>\n

These fried balls have a beautifully crisp, golden-brown exterior and a soft, syrup-soaked interior. They are completely vegan, dairy-free, and egg-free, making them a wonderful crowd-pleaser in both taste and quantity. They may take a little time and effort to prepare, but one taste of the finished treat makes it all worthwhile!<\/p>\n

\"<\/p>\n

Ashtalieh<\/strong><\/a>:<\/h3>\n

Talk about Middle Eastern desserts that delight the senses with their enticing aromas and flavors! Ashtalieh (also spelled Ashtalleya) is a beloved Lebanese classic made with simple pantry ingredients. Both the pudding and the accompanying sugar syrup are incredibly easy to prepare. I like to enrich the pudding with a handful of desiccated coconut, which adds a lovely depth of flavor and a delightful texture. It is simply perfect for my taste!<\/p>\n

\"Middle<\/p>\n

Pistachio Maamoul:<\/strong><\/a><\/h3>\n

Maamoul is a traditional Lebanese and Middle Eastern semolina shortbread cookie, made with clarified butter, orange blossom water, and rose water, and delicately scented with mahlab, an aromatic spice widely used in Middle Eastern baking. These particular maamoul cookies are filled with pistachios, a deliciously nutty filling that makes them even more irresistible. Maamoul is a beloved staple in Lebanese homes during Eid and Easter celebrations. Rich, buttery, and wonderfully indulgent, these festive cookies are made for sharing with family and friends!<\/p>\n

\"Authentic<\/p>\n

Knafeh Nabulsieh\/ Nabulsi Kunafa:<\/a><\/h3>\n

I can’t think of many Middle Eastern desserts more tempting than freshly baked, ooey-gooey Knafeh (Kunafa), served piping hot straight from the oven! Here is a different version of Knafeh from the one I grew up eating in Beirut. Knafeh Nabulsieh (Kunafa Nabulsia) hails from Palestine, specifically the city of Nablus in the West Bank. It is a luscious, cheese-filled dessert with a wonderfully stretchy, gooey center, encased in a crisp layer of golden-brown shredded phyllo pastry and generously drizzled with fragrant sugar syrup. Pure indulgence in every bite!<\/p>\n

\"Traditional<\/p>\n

Moufataka:<\/a><\/h3>\n

An old, almost-forgotten Beiruti dessert and a true labor of love! Despite its popularity 50 years ago and earlier, Moufataka has sadly faded from the Lebanese dessert scene and deserves to be revived. It would be hard-pressed to find another Lebanese dessert quite as special as Moufataka!<\/p>\n

\"Stretchy<\/p>\n

Lebanese Milk Ice Cream:<\/strong><\/a><\/h3>\n

This is an egg-free Lebanese ice cream delicately flavored with salep (sahlab), mastic gum, and rose water, then generously coated in finely ground raw pistachios. Its distinctive flavor and wonderfully creamy texture are truly something special. One taste, and you’ll be blown away!<\/p>\n

\"Traditional<\/p>\n

Fistkieh: Sticky Peanut Bars<\/a>:<\/strong><\/h3>\n

A naturally vegan snack with no added oil or hydrogenated fats, Fistkieh bars are simply made with toasted, shelled peanuts held together by a sticky sugar syrup. These crunchy, chewy bars can be found in almost every traditional sweet shop in Lebanon, and they come in plenty of varieties, from almonds, pistachios, and cashews to sesame seeds and peanuts. As for me, my favorites are the sesame and peanut bars!<\/p>\n

\"Lebanese<\/p>\n

Lebanese fruit cocktail:<\/strong><\/a><\/h3>\n

A thick, luscious smoothie packed with a medley of fresh fruits, including bananas, cherries, avocados, mangoes, kiwis, and more. It is topped with areesha (curdled cream), pine nuts, and slivered almonds, then sweetened with a drizzle of honey. Traditionally served in a tall glass with a spoon, this beloved Lebanese fruit cocktail is a Beirut classic, found in caf\u00e9s on almost every street corner!<\/p>\n

\"Traditional<\/p>\n

Khoshaf\/Khushaf<\/strong>\u00a0<\/a><\/h3>\n

Khoshaf is an old-fashioned Middle Eastern dessert made with a delightful medley of dried fruits and nuts. This wonderful concoction combines raisins, dried prunes, dried apricots, slivered almonds, pine nuts, and raw pistachios, all soaked in apricot juice and delicately perfumed with orange blossom water. It is quite different from a fresh fruit salad, offering a deliciously unique combination of flavors and textures. Naturally sweet and packed with energy, Khoshaf is a truly delightful treat!<\/p>\n

\"Authentic<\/p>\n

Iraqi Kleicha<\/a>:<\/strong><\/h3>\n

Resembling tiny pinwheels, these round, date-filled Kleicha are a staple treat in Iraqi households during Ramadan and Eid. They pair beautifully with a cup of coffee or tea and make a wonderful addition to any cookie assortment. They may take a little time and effort to prepare, but they are worth every minute!<\/p>\n

\"Lebanese<\/p>\n

Maamoul Mad Bil Ashta:<\/strong><\/a><\/h3>\n

Popular throughout Lebanon and one of my personal favorites, these semolina-and-butter bars are filled with creamy ashta (Middle Eastern clotted cream). They have a beautifully crunchy exterior and a rich, creamy white filling, with a distinctive orange blossom aroma and a wonderfully dense texture. Simply irresistible!<\/p>\n

\"Crispy<\/p>\n

Znoud El Sit:<\/strong><\/a><\/p>\n

After a long day of fasting, few treats are as rewarding as Znoud El Sit! These irresistible Lebanese pastries are almost impossible to stop eating after just one. Crispy and golden-brown on the outside, they are filled with rich, thick ashta (Middle Eastern clotted cream), fried until perfectly crisp, and dipped in fragrant sugar syrup infused with orange blossom water. Pure indulgence after a day of fasting!<\/p>\n

\"Traditional<\/p>\n

Ghraybeh:<\/a>\u00a0<\/strong><\/h3>\n

Ghraybeh has wonderfully humble ingredients:<\/strong> What would you expect from a cookie made with just three ingredients: ghee, powdered sugar, and flour? Would such a simple combination really yield a flavorful cookie? I dare to say a big, fat yes! These humble ingredients come together to create one of the most delightful and satisfying cookies in the Middle East, perfect for enjoying with your morning coffee or afternoon tea. Ghraybeh is definitely a cookie worth learning to make. After all, sometimes simple really is best!<\/p>\n

 <\/p>\n

 <\/p>\n

\"No<\/p>\n

Lazy Cake!<\/strong><\/a><\/h3>\n

Although it isn’t traditionally Middle Eastern, you will find this delicious treat in many Lebanese coffee shops. Easy to make, impressive to serve, and utterly irresistible, this no-bake chocolate biscuit cake is made with real chocolate. It is rich, fudgy, intensely chocolatey, and wonderfully decadent! I guess it is called Lazy Cake<\/em> because it requires no baking at all!<\/p>\n

\"<\/p>\n

Date Walnut Bread:<\/strong><\/a><\/h3>\n

Rich and decadent are the first words that come to mind when I describe this Date Walnut Bread. It has a wonderfully tender texture, with a heavenly combination of sweet Medjool dates and crunchy walnuts, all topped with a lovely sugar icing that makes it an extra-special treat. What warms my heart most is knowing that I am not alone in loving this recipe. It turns out to be a favorite among many of my readers, too!<\/p>\n

\"A<\/p>\n

Flan:<\/strong> <\/a><\/h3>\n

Almost every Lebanese household has its own recipe for flan, even though this beloved dessert doesn’t originate in Lebanon. Whether you call it cr\u00e8me caramel, cr\u00e8me renvers\u00e9e, or flan, depending on where you live, this silky-smooth, creamy dessert, topped with a flowing caramel sauce, never fails to impress. It is pure indulgence and will take you straight to dessert heaven! After testing countless versions over the years to achieve the best possible result, I finally settled on this recipe. It makes a wonderful finale to any iftar meal!<\/p>\n

\"Lebanese<\/p>\n

Suagr syrup (Ater<\/strong>)<\/a><\/h3>\n

Sugar syrup (Ater) is used in a wide variety of Arabic and Middle Eastern sweets. It can be drizzled over baked or fried desserts, or used to dip freshly baked or fried pastries to sweeten them and enhance their flavor. Be sure to add the orange blossom water at the very end of cooking to preserve its delicate aroma. The syrup can be prepared in advance and stored in the refrigerator for up to one month.<\/p>\n

FAQ About Ramadan Sweets<\/h2>\n

What are the most popular Lebanese desserts during Ramadan?<\/h3>\n

Popular Lebanese Ramadan desserts include Knafeh, Halawet El Jibn, Znoud El Sit, Maamoul, Awamat and Mouhallabia.<\/p>\n

What Middle Eastern sweets are traditionally served during Ramadan?<\/h3>\n

Many Middle Eastern households enjoy syrup-soaked pastries, date-filled cookies, semolina cakes, milk puddings and desserts made with ashta, nuts and orange blossom water.<\/p>\n

Can I make Lebanese Ramadan desserts ahead of time?<\/h3>\n

Yes! Many Lebanese sweets, including Maamoul, Ghraybeh, date bars and sugar syrup, can be prepared ahead of time, making Ramadan entertaining easier.<\/p>\n

What are the best desserts to serve after iftar?<\/p>\n

Ashtalieh (Creamy milk puddings), Knafeh, Znoud El Sit, Awamat, Ma’akaron, and other traditional syrup-soaked sweets are wonderful choices after iftar.<\/p>\n

 <\/p>\n

More Ramadan Recipe Inspiration<\/h2>\n