The topic discussion with Indira Naidoo on ABC Sydney last evening was sweets such as would be suitable after fasting, for instance, of Ramadan.

This past week I’ve really enjoyed making a selection of Middle Eastern style sweets. Three were particular favourites with the Lebanese Nights Dessert the overall winner according to all test tasters.

Also really delicious were the Harissa Cake and Ramadan Spiced Date Cookies

Here are the recipes for those who would like them. (Feel free to contact me if you have any questions about them.)

Lebanese Nights Dessert (Ayali Lubnan)

For the syrup

150g sugar

150ml water

2 teaspoons rose water

20ml lemon juice

20ml orange juice

For the semolina custard layer

140g fine semolina

120g sugar

1 litre full cream milk

3 teaspoons rosewater or orange blossom water

Juice 1 lemon

For the cream topping

350ml cream

200ml full cream milk

30g cornflour

30g sugar

2 teaspoons lemon juice

To decorate

Pistachios and dried rose petals

METHOD

To make the syrup

Place the sugar and water in a small to medium sized saucepan and bring to the boil, stirring.  Reduce heat and cook for 8 minutes, then add the rose water and lemon and orange juices and cook for 4 minutes more.  Set aside while preparing the other layers.

To make the semolina custard layer

Grease a 22cm x 30cm dish. 

Place the semolina, sugar and milk in a saucepan and bring to the boil over medium heat, stirring.

Reduce heat to low and cook for 10 minutes approximately until the mixture forms a thick custard-like consistency.  It is best to stir almost constantly during this time.

Stir in the rose water or orange blossom water and the lemon juice.

Spoon into the prepared dish and even out the surface.  Leave to stand while preparing the cream layer.

To make the cream layer

Place all ingredients except lemon juice in a saucepan and whisk until smooth.  Bring to the boil, stirring.  Reduce heat and simmer 3 minutes, stirring constantly.  Stir in the lemon juice.  Spoon over the semolina layer and leave to stand 5 minutes, brush the top with a very small amount of the syrup to prevent a skin forming.

Refrigerate for at least two hours before serving, sprinkled with chopped pistachios and dried rose petals, and drizzle with the syrup.

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Harissa Cake (Basbousa)

350g fine semolina

2 teaspoon baking powder

60g almond meal

70g desiccated coconut

Finely grated rind one lemon or lime

200g sugar

350g plain yoghurt

250g melted butter

For the syrup:

325g sugar

325ml water

Juice 1 lemon

3 teaspoons rosewater

To make the cake:

Mix together the semolina, baking powder, almond meal, coconut, lemon rind and sugar. 

Mix in the yoghurt and melted butter. Leave to stand for 10 minutes.

Meanwhile heat oven to 160 degrees C (fan forced).  Grease a slab tin 22cm x 33cm approximately.

Press mixture evenly into the prepared tin.  Using a sharp knife, cut into a diamond pattern and top with blanched whole, slivers or flaked almonds.

Bake for approximately 30 minutes or until cooked though and golden brown all over.  Set aside to cool. Re-cut the cake along the lines.

Meanwhile, make the syrup

In a medium saucepan, mix together the sugar and boiling water until the sugar has dissolved completely.

Bring to the boil over medium heat, stirring.  Reduce heat slightly, stop stirring and cook for approximately ten minutes until the mixture thickens a little.  Add the lemon juice and rosewater and cook for 5 minutes more. 

Leave to stand 5 minutes, then drizzle evenly over the cooled cake.

Leave to stand for an hour or more to allow the syrup to be absorbed.

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Ramadan Date Cookies

Ingredients

For the filling

220g pitted dried dates

1 teaspoon finely grated lemon zest

1 teaspoon finely grated orange zest

30ml lemon juice

50ml orange juice

1 teaspoon ground cinnamon

30ml water

1 teaspon rose petal syrup (optional)

60g chopped walnuts, almonds or pine nuts (optional)

For the biscuit dough

250g butter (very soft)

250g sugar

1 teaspoon finely grated lemon rind

2 eggs

150g fine semolina

350g plain flour

½ teaspoon baking powder

METHOD

For the filling

Place all ingredients in a small saucepan and bring to the boil over medium heat. Reduce heat and simmer until the dates are soft and the mixture has formed a paste-like consistency.  Remove from heat and leave to cool.  Mix in nuts and rosewater, if using.

Set aside to cool.

For the pastry

Whisk together the butter and sugar until light in colour.  Mix in the lemon rind.

Whisk in the egg, then fold in the combined semolina, flour and baking powder.

Wrap in cling film and refrigerate for at least 30 minutes.

Heat oven to 160 degrees C.  Line 2 baking trays with baking paper.

Take pastry from fridge and break into 30cm pieces.  Shape each into a ball, with a deep indent made with your thumb.  Fill each indent with a spoonful of the date mixture and shape the dough around it.  Roll into a ball once more.

Flatten and press into a Maamoul mould if you have one, or just flatten to 8mm thick.

Place on trays, allowing a little room for spreading and bake for 15 minutes until light golden brown.  You may well need to do this in batches.

Remove from oven, leave to stand on trays 5 minutes, then remove to a wire rack to cool completely.

When cool, serve dusted with icing sugar.