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ID this Arabic dessert!

dumpycactus Jan 28, 2009 05:39 PM

it looks like esh al bulbul to me, but a lot darker than usual.

anyone else have an opinion?
or recipe they'd like to share?


  1. dumpycactus Jan 30, 2009 03:37 PM

    you all are fantastic.

    1. i
      Isabella Jan 29, 2009 05:58 AM

      This looks like what we call Burma. It would be served by slicing off a 1/2 inch thick slice.
      And it is delicious!

      2 Replies
      1. re: Isabella
        todao Jan 30, 2009 07:45 AM

        Do you have a recipe for "Burma"? The only version I'm familiar with is one that uses Phyllo dough and walnuts with a syrup (it's twisted and cut into small pieces) but it's essentially a baklava and it doesn't look anything like the images posted here.

        1. re: todao
          Isabella Feb 13, 2009 02:52 AM

          I don't, but I'll ask a friend who owns a Lebanese restaurant.
          However, he buys his burma from a Middle East store.

          His is with pistaschios and absolutely fantastic.
          I will try to get a recipe.

      2. m
        M.G. Jan 28, 2009 08:36 PM

        It could pass for esh el bolbol if it was filled with pine nut, but this is called kunafa mabrouma or pistachio bourma or kunafa dafayer or kunafa malfofa .... The various naming depends on the origin of the kunafa whether it's Lebanese , Syrian, Egyptian or Armenian versions. The difference from esh el bolbol are the pistachio filling and the ghee fry instead of vegetable oil which causes the darker color
        Zonoud elsit looks more like a lumpy spring rolls with pistachio toppings

        7 Replies
        1. re: M.G.
          luckyfatima Jan 29, 2009 09:44 AM

          Wow, you know your sweets. Would you agree that this dessert seems very shaami because of the pistachios?

          My favorite sweet house, Damascus, has these, but it is my least favorite because the "hair" is always too hard.

          1. re: luckyfatima
            M.G. Jan 29, 2009 10:53 PM

            It's very shaami.. and from they stack it in the photo it's definitely a Syrian sweet house... the Lebanese assortment is usually done much more elegantly in round trays.
            yeah... I don't fancy it much either... Kunafa dough is best backed not fried!

            1. re: M.G.
              alkapal Jan 30, 2009 04:09 AM

              what is "shaami"?

              1. re: alkapal
                DeppityDawg Jan 30, 2009 08:04 AM

                It means Syrian, or specifically Damascene.

                1. re: DeppityDawg
                  alkapal Jan 31, 2009 05:17 AM

                  is that the origin of "shaami" kabob -- the seasoned ground lamb kabob?

                  1. re: alkapal
                    DeppityDawg Jan 31, 2009 06:19 AM

                    Maybe, maybe not:
                    Or repeated here, with photos!

                    1. re: alkapal
                      luckyfatima Jan 31, 2009 09:17 AM

                      Shaam in Arabic traditionally meant the Levantine countries like Lebanon, Palestine, Syria, and parts of Jordan. But in common parlance in Arabic, it means Syria.

                      Shaami kabaabs are sub-continental. The wiki mentions that the origin is disputed, I have actually heard other versions of where shami kababs are from, wiki even gives an alternate origin based on the Indic word Shaam which means evening!...most Arabs wouldn't have even heard of shaami kabaabs unless they happen to know the South Asian version. They do mean Syrian kabaabs literally, (or sun kabaabs (shams) to refer to the round patty shape, or from the root shim, scent) but I wouldn't bring them up when talking about Arabic sweets.

                      Totally different thing.

          2. todao Jan 28, 2009 06:17 PM

            Although it's stacked like cord wood, I would agree with your identification.
            Some look a bit lighter than others. Perhaps some baked a bit too long?
            Could also be Znoud Elsit.

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