What are the different types of Lebanese pastry?

pastries are popular in Lebanese cuisine, resulting in extensive diversity. Lebanese pastry can be either sweet or salty. Among the different types of sweet Lebanese pastries, in addition to the well -known Baklava, are KANAFEH, MA 'MOL and QATAYEF. Skalar pastry includes meat and vegetable versions such as sambousik and Fatayir Bi Sabaanikh, and meat cakes such as Lahm Bi 'Ajeen. This sweet pastry is produced using numerous phyllo dough leaves with butter brushed between each layer. The pastry is layered nuts such as pistachios, almonds and walnuts and are usually spicy with cinnamon and rose water. After the block of Baklava, the chef cuts him into shapes, popular diamonds, which are then deeply fried or baked. The chef then prepares a syrup made of honey, sugar and sometimes cinnamon and pour it on the pastry.

Kenafeh are Lebane bread made of thin pastry springs. The chef creates strands by covering the dough over the hot rotating plate. Strads then gather into SVAzka and cook borders them in butter or oil before spreading on a layer of cheese. The chef then puts the second bundle on the upper part of the cheese and drizzle a layer of sugar and syrup of rose water over the top. The upper layers of Kenafeh are sometimes colored with food color and often spilled nuts.

Ma'moul are small, pastry. These Lebanese pastries have different fillings including nuts such as pistachios, walnuts or almonds and fruit such as data or figs. The chef forms Ma'moul in balls or flattened shapes and often serves pastries with white cream sauce made of white eggs, soaps and sugar syrup. Ma'moul are particularly popular during religious festivals.

The use of pastries Qatayefstej dough like Kenafeh, but instead pour the dough onto the hot plate and create pancakes similar to pastries. The disc is complemented by fillings such as nuts, raisins or cheese, and spicy vanilla or cinnamon. OneAnd the side then flips and creates the shape of a semicircle. The chef then either deep fries or bakes Qatayef before the finished product with a syrup or honey.

Salty Lebanese pastries are also very popular. Half sambousik, fried pastry in the shape of a circle, includes minced meat, onions and pine nuts. Fatayir Bi Sabaanikh are small, baked pastry triangles filled with spinach and pine nuts and spicy cinnamon. Meat cakes such as Lahm Bi 'Ajeen are also common. The pastry of these cakes with an open peak is filled with lamb, pine nuts and pomegranate seeds.