Lebanese pastries are a pure delight. Originally, our ethnic pastries used to be very sweetened. Today, and since a decade or so, they are made with lesser sugar. Lebanese sweets are a landmark in our country’s culinary journey, and are among the best in our region and have landed a world renowned fame for some families who have been in the business for generations.
There is something about festivities that render the air around our household full of joy mixing with the aromas of butter, sugar, rose water and nuts, as the smell dissipates from the kitchen into the rest of the house. Religious traditions and love of family become the essence of the month of March. Ma’amoul are the holiday cookie par excellence in this part of the world; every family has the designated maamoul maker and in mine we luckily have my mother who would make them and decorate them by hand. These light golden crumbly sweets are very popular in the Middle East, and although they are particularly associated with festivals, it is not uncommon to find ma’amoul around the house at other times as well.
The many charms of Lebanese food is its varied desserts, rich, sweet, and full of flavors. Sometimes a name can elevate and carry a certain resonance to something so simple. This amazingly aromatic dessert that is quite refreshing with a rich complex taste stemming from subtle hints of Mastic (Arabic Gum), orange blossom water and rose water carries a poetic name that speaks volumes about our culture.