Ramadan 2026: Top 8 Iftar Desserts From The Middle East
Kunafa: Often called the “Queen of Arabic desserts,” this iconic treat features shredded phyllo pastry layered with gooey Nabulsi cheese or thick cream. Baked until golden and drenched in rose-infused sugar syrup, it offers a legendary contrast of crunchy and creamy textures.
Qatayef: These mini folded pancakes are a seasonal staple. Typically stuffed with sweetened Akkawi cheese, walnuts, or clotted cream (Ashta), they are either fried or baked before being dipped in a fragrant, blossom-scented simple syrup.
Baklava: This globally beloved pastry consists of dozens of paper-thin phyllo sheets brushed with clarified butter. Packed with crushed pistachios, walnuts, or cashews and soaked in honey or orange blossom syrup, it provides a dense, flaky, and intensely sweet energy boost.
Umm Ali: Egypt’s national dessert is a comforting, warm bread pudding made from puff pastry, milk, and cream. Generously topped with raisins, pine nuts, and coconut, it is baked until the top is caramelized, creating a silky, soul-warming finish to Iftar.
Basbousa: This traditional Egyptian cake is made from semolina and coconut, giving it a unique, slightly grainy texture. After baking, it is immediately soaked in hot syrup, ensuring every bite is moist, citrusy, and perfect for pairing with bitter Arabic coffee.
Luqaimat: These bite-sized “crunchy pillows” are deep-fried dough balls that are airy on the inside and crisp on the outside. Traditionally drizzled with date molasses (Debs) and sprinkled with sesame seeds, they are an addictive, easy-to-share treat for large family gatherings.
Mahalabia: This delicate milk pudding is thickened with rice flour or cornstarch. Infused with rose or orange blossom water and garnished with slivered pistachios, it serves as a cooling, elegant, and aromatic palate cleanser.
Balah Al Sham: Resembling dates in shape, these “Sweets of the Levant” are ridges of fried choux pastry. They are defined by a crisp, golden shell and a soft, airy interior, typically soaked in saffron-scented syrup or split open and stuffed with cream.
