Add some sweetness to your ifṭār with these delicious Ramadan desserts.
Of course, you’ll love these fruity, nutty, delicate treats whether you’re fasting or not.
Ramadan is a time of prayer, self-reflection, and self-restraint that centers around daily fasting.
But once the sun goes down, many people break their fast with quite a feast. And dessert is a hugely important part!
Many dishes include honey, nuts, dried fruits, mild cheeses, spices, and light pastry. The flavors are light, aromatic, and seriously delicious.
If that sounds like something you’d enjoy, why not try these Ramadan desserts? You won’t be sorry!
I love baklava, and this classic Turkish pistachio baklava is seriously one of the best I’ve had.
I know you’re going to love it, too.
First, this recipe has 30 (30!!) layers of crispy, crunchy, flaky phyllo, so each bite sounds like you’re walking through autumn leaves.
It just melts in your mouth.
Between the phyllo, there are layers of crunchy, nutty pistachios, and once it’s baked, you pour a sweet orange blossom syrup over everything. Heavenly!
This is a true Turkish delight (not to be confused with actual Turkish Delight – that comes later).
The ifṭār is often begun with dates because they’re a great source of sugar and fiber.
They’re also a quick and healthy way to raise your blood sugar after a day of fasting.
This recipe features two ways to enjoy dates: one is made with Nutella and pistachios, while the other option uses peanut butter and almonds.
However, you can customize these however you like!
My favorite dates are peanut butter stuffed and dipped in chocolate – they taste kind of like Snickers!
Homer Simpson would go do-nuts for this delicious Indian treat.
While Balushahi aren’t exactly doughnuts, they are a type of sweet, fried dough.
Instead of glazing the Balushahi, you soak them in warm sugar syrup, flipping occasionally, so it finds its way into every nook and cranny.
As they cool, that delicious syrup forms a sugary crust that’s soft, flaky, and sinfully sweet.
Turkish Delight is a popular candy around the world – and for good reason. These floral, sweet, and nutty little gummies are delicious!
Most commonly made with rosewater, orange blossom water, and pistachios, they’re pretty delicate.
However, you can certainly play around with other flavors.
These Halawa truffles are nutty, sweet, and beautiful to boot!
This recipe makes three types: pistachio, chocolate, and super sesame.
Don’t worry, though; they all use the same dough of tahini, powdered sugar, and powdered milk.
The chocolate ones add chocolate shavings to the dough and then are dipped in more chocolate.
The other two varieties are simply rolled in the toppings. No matter which you choose, they’re all delicious!
If you love nougat candy, then you’ll love Halva!
Honey is cooked until it turns into a caramelly, nougat-like consistency. Then, you’ll mix in tahini and nuts once it’s cooled.
The result is an indulgent sweet that is salty, nutty, and irresistible.
The best part is that Halva is totally customizable! You can add extracts, different nuts, dried fruit, and even chocolate.
Transport yourself directly to Lebanon with this delicious pudding. It’s luscious and full of delicate Middle Eastern flavors.
Featuring an orange blossom and semolina pudding base, it’s thick, creamy, and totally tantalizing.
Then you add ashta (clotted cream) and whipped cream on top. Wow!
If you’re worried that the texture is too creamy, fear not! Fresh pistachios top it off, giving the dessert a fabulous crunch.
At the very end, you serve it with traditional floral sugar syrup.
Do you make Danish butter cookies every year? Then you’ll love this Middle Eastern shortbread cookie.
Crunchy, sweet, buttery, and easy to make, I think they’ll become your new Christmas go-to.
Here’s another great recipe for you butter cookie lovers!
The cookie itself is buttery, crunchy, and scented with rosewater – but it gets even better!
Maamoul filled with a fruity date puree, kind of like a Fig Newton.
While the outside has that perfect butter cookie crunch, the inside is chewy and sweet.
If you prefer desserts that aren’t cloyingly sweet, give these Halawet el Jibn a shot.
Heck, even if you do like super sugary desserts, I’m pretty sure you’ll like this.
These chewy rolls are made with so much dairy that they’re wonderfully rich.
The dough calls for semolina and mozzarella cheese. Then, it’s filled with clotted cream.
Before serving, you add chopped pistachios to the top and drizzle everything in sugar syrup.
Feteer Meshaltelt reminds me of a crusty crepe cake. And yes, that’s a good thing!
It’s basically layers of dough and butter, which means it’s pretty much a little slice of heaven.
Feteer Meshaltelt can be sweet or savory, depending on your toppings. Most commonly, it is served with honey, molasses, and cheese!
Qatayef is a special treat usually reserved for Ramadan but is delicious year-round.
They look like pancakes while they’re cooking, then turn into empanadas or samosas when you fill them.
They can be sweet or savory, but this recipe is nutty and sticky.
It’s filled with raisins and nuts, then fried and doused in sugar syrup. You really can’t get better than that!
I adore rice pudding, whether it’s warm, cold, spiced, or loaded with fruit. And this Lebanese rice pudding is always near the top of my list.
It’s creamy and sweet, with a hint of orange blossom flavor. It’s also quite filling, which is perfect after a day of fasting.
Crunchy, fried pastry and cream cheese filling… need I say more?
On their own, usbu al Zainab probably aren’t too sweet. However, they’re topped with saccharine rosewater sugar syrup.
Be careful – these are addictive.
These pretty little fritters are essentially the Middle East’s answer to churros.
They’re just a lot puffier and drowned in vanilla syrup. That said, they’re just as tasty!
Like beignets, lokmas are made of leavened dough and fried to golden perfection.
Unlike beignets, this dough is not enriched. That means it’s egg and dairy-free.
Like the other fried doughs on this list, lokmas are soaked in delicious sugar syrup that features lemon, rosewater, and saffron.
The crust for Aish el Saraya is made from toasted bread crumbs soaked in traditional sugar syrup, making it sweet, crunchy, and almost candy-like.
That’s topped with orange blossom and rosewater-flavored clotted cream.
The whole dish is fragrant, floral, and perfectly balanced in flavor and texture.
Osmaliyi consists of golden, crispy, shredded phyllo dough and layers of luxe ashta cream.
That’s baked and then doused in a deliciously sweet simple syrup.
It’s buttery, flaky, luscious, and everyone will love it.
Do you live for cheese, or is it just me? Either way, this knafeh na’ameh is a must-try.
It’s melt-in-your-mouth cheesy with a crispy, buttery top. And then (you’ve guessed it) the whole thing is covered in floral sugar syrup.
It’s pure indulgence.
Basbousa is a popular Egyptian cake and it’s easy to see why. The soft, buttery, nutty, and tropical sponge is to die for.
It has notes of coconut, honey, lemon, and vanilla, making it light and refreshing.
It’s an excellent end to your ifṭār feast.
This dish dates back to the 13th century and has been popular ever since.
Om Ali is a traditional dessert that’s similar to bread pudding. But this recipe is a modern take that uses Palmiers.
They’re little caramelized cookies that look like hearts and make the best bread pudding.
Om Ali is milky, sweet, and topped with a delicious cinnamony Palmier crust. Delish!
This fantastic recipe has all of the tenets of great baklava.
It’s got a bazillion layers of flaky phyllo stuffed with nuts and soaked in simple syrup.
This recipe uses walnuts, ghee, and orange blossom syrup, but feel free to play around with those flavors. I almost always use pistachios for their color.
Falooda is a layered dessert drink that will knock your socks off!
It’s sort of like a cross between a milkshake and a trifle with bold and very distinctive flavors.
It’s cold and made with ice cream, like a milkshake. But it has layers of yummy things to eat, like a trifle.
Filled with rose syrup, sweet seeds, vermicelli, ice cream, jello, nuts, and dried fruit, every mouthful is delicious and exciting!
Cornes de Gazelle is a Moroccan delicacy filled with homemade sweet almond paste.
These are known for their crescent shape and delicate flavors.
Orange blossom, honey, and marzipan combine beautifully in this delectable treat. The process is a bit time-consuming, but it’s so worth it.
Serve up a taste of summer with this exquisite mango pudding!
If you love tropical fruit, you’re in for a treat. This pudding is brimming with sunny flavors.
Mango puree and coconut milk dance along your taste buds with every bite. Sweet, exotic, and fresh… you really can’t get better than this.
Serve with coconut cream, fresh mangoes, and mint!
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