Recipes For Easy Egyptian Desserts Now At Your Fingertips

Written by Jheelum Basu | October 16, 2024

Egypt shares all the fare of Middle Eastern desserts you can think of on the spot, and more, plus all of the sweets and desserts are unique, with varying levels of difficulty. We bring you some of the easier recipes for Egyptian desserts from the doughnut holes called Lugaimat or Zalabia that are crunchy yet spongy, a rice pudding, and a semolina cake called Basbousa. Try all these Egyptian dessert recipes and share them with your loved ones.

Zalabia

Ingredients

For the simple syrup:

• 400 gm granulated sugar
• 300 ml of water
• 2 tbsp honey
• 1 tsp lemon juice
• 1 tsp vanilla extract

For the dough:

• 240 gm all-purpose flour
• 1/8 tsp salt
• 1 tbsp dry yeast
• 1 tbsp milk powder
• 2 tsp corn starch
• 1 tbsp sugar
• 1/2 tsp baking powder
• 320 ml warm water
• Crushed nuts, for garnish

Instructions

1. Add all the syrup ingredients to a saucepan, and bring it to a boil over medium heat, making sure to stir a couple of times with a spoon. Once it comes to a boil then reduce the heat and simmer for 20 minutes. Take it off the heat, set it aside, and let it cool completely.
2. Take a big bowl, add the dry ingredients, and mix with a spatula. Gradually add warm water until it forms an elastic, rubbery dough. Cover it with plastic wrap and let it proof in a dark and warm place for one to two hours.
3. Pour about 1 inch of oil into your frying pan and heat on medium. Punch the batter to deflate it. Brush the piping bag with oil and fill it with some batter. Cut a small opening on one end.
4. Dip a pair of scissors in the oil and start piping around 2.5cm of batter, cut with scissors. The batter will start to form a round ball and float in oil. Continue piping and cutting the dough with the greased pair of scissors.
5. Keep flipping and turning the balls around so they fry evenly. Take them out of the oil straight into the cooled syrup.
6. Toss them around in the syrup, then take them out into a strainer to remove excess syrup. Serve garnished with nuts.

Roz bel Laban

Ingredients

• 200 gm white rice
• 470 ml water
• 710 ml milk
• 200 gm sugar (adjust to taste)
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 75 gm raisins (optional)
• 1 tsp rose water (optional)

Instructions

1. Wash the rice thoroughly, drain the water, and place it in a saucepan with the water. Cover and simmer over medium heat for 15-20 minutes.
2. Add the milk to the rice, stirring constantly as the mixture begins to thicken.
3. When the mixture thickens, add sugar and rose water and continue stirring until the rice is soft and fully cooked.
4. Remove from heat and pour into a platter or individual bowls.
5. Allow to cool before serving, or refrigerate and serve chilled.

Basbousa

Ingredients

• 250 gm semolina
• 200 gm sugar
• 100 gm desiccated coconut
• 60 gm all-purpose flour
• 1 tsp baking powder
• 120 ml vegetable oil
• 240 ml milk
• 1 tsp vanilla extract
• 10 whole almonds, halved

For Sugar Syrup

• 240 ml water
• 200 gm sugar
• 1 tsp lemon juice
• 1 tsp rose water

Instructions

1. Take a thick-bottomed saucepan, and add water, sugar, and lemon juice. Bring to a boil over medium heat, stirring occasionally.
2. Once boiling, reduce the heat to low and simmer until it becomes slightly sticky, which should take about 5-7 minutes. Remove from the heat and add the rose water. Set aside to cool.
3. Preheat your oven to 180°C and grease a 9-inch square baking tin with vegetable oil.
4. Take a big bowl, add semolina, sugar, desiccated coconut, flour, and baking powder, and mix until evenly distributed.
5. To the sooji bowl, add milk, vanilla extract, and vegetable oil. Stir it until a thick and even batter forms.
6. Pour the batter into the greased baking tin, using a spatula to spread it evenly.
7. With a sharp knife, score the surface of the batter into diamond or rectangular shapes; this will help you cut the Basbousa later on. Place a whole almond in the centre of each scored piece, pressing it lightly into the batter.
8. Bake the cake for 45-50 minutes, or until the top turns a beautiful golden brown.
9. You can test for doneness by inserting a toothpick into the center – it should come out clean.
10. Remove the cake from the oven and immediately run the knife along the re-scored areas you made before baking.
11. While the cake is still hot, slowly pour your cooled sugar syrup, making sure it seeps in via the scores made. Let the Basbousa sit for at least 30 minutes.
12. Cut the Basbousa along the scored lines into individual pieces and serve.