Yemeni desserts

Masoub or Malakia is a banana and honey wholewheat bread pudding if you will. It is popular in Yemen, Saudi Arabia and the UAE. It is usually served for breakfast or dessert after a meal.

UPDATED: This recipe has been updated on March, 10, 2013.Bint al Sahn is probably my absolute favorite Yemeni dish (along with shai haleeb). It is often translated as honey cake into English, but in reality I think it falls more under the category of a rich, flaky, bread with is served with honey

A Yemeni “honey cake” made of layered flaky bread and brown butter, and served warm with authentic Yemeni honey. This is MY FAVORITE dish from my culture, and we eat it every eid morning or when we have guests over! I learned it from my mom, and it takes a lot of patience to get the dough right to be able to layer it like that. It’s difficult but I would love for you all to try it! Want more Middle Eastern desserts? You've got to try Warbat or Mamool Date Cookies!

Try these Middle Eastern desserts for a new and exciting way to end your meal. From halva to rice pudding to stuffed dates, these treats are fun and unique.

If all Yemeni food is like this Khaliat Nahal I am in love. Try and resist a bite of a cheese filled Honeycomb Bread, dripping in an orange blossom syrup!

This is my aunt Ashwaq’s recipe. Love it! Note that this is not what is called “Zalabiyyah” which has eggs in the mix. These are traditional Khameers made in Aden particularly. In…

Flaky dough meets sweet honey and crunchy nuts in this traditional Arabic sweet.

Adeni Tea, a milk tea from Yemen made with fresh milk and spices. Aromatic tea made by boiling milk with cardamom and cloves with black tea.

This is probably one of the easiest cakes you'll ever make. Rawani is an eggy cake thats spongy and fluffy. There is no sugar in the batter because the cake is soaked in sheera (simple sugar water) as soon as it comes out of the oven - just like basboobsa.The recipe below is enough for a 9x13 rectangular cake pan, but you can halve the recipe to make a smaller cake in a 9 inch round cake pan - which is what I did in the video demonstration below.This cake is served at room temperature. Leave…

Dahdah is a vibrant Jordanian dessert that is not crunchy, nor cakey. It tastes like a large crumbly cookie that collapses once you bite into it. The pungency of the cinnamon notes definitely gives it an edge and pairs well with the walnut. The addition of turmeric lends the cake its vibrant, happy color This dessert is put together in no time if you crush the roasted walnuts and clarify your butter in advance. Having said this, store-bought clarified butter will do just fine.