All Arabic Desserts Syrup (Sharbat-Ater) -Get Ready For Ramadan

 

 

We Arabs love Desserts, which is why we have many sweets that we are famous for.

To be an expert in preparing Arabic food (which is our goal in this blog).

You should know that although Arabic Desserts share almost the same ingredients, each recipe has its own characteristics and method,

 

For example:

Most if not all oriental sweets need Sharbat or syrup, but the thickness of the Sharbat varies from one recipe to another.

Sharbat is a major factor in your success in preparing an excellent Arabic dessert.

That is why I will share with you all kinds of Sharbat for Arabic desserts in order to be professional in preparing Arabic sweets.

 

1- Arabic Desserts Syrup For Fried Desserts (Sawabe Zainab – Zalabia )

 

INGREDIENTS

  

1. 5 cups sugar
2. 3 and a quarter cups water
3. 1 tablespoon lemon juice

INSTRUCTIONS

 

1. In a saucepan, put sugar and water and stir well until sugar dissolves (without heating – on cold)

• When the sugar melts, heat it up and do not stir the mixture

1. When the syrup begins to boil, add the lemon juice, then reduce the cooking temperature
2. Leave the syrup to boil for 15 minutes
3. Put the syrup in a jar and leave it to cool completely
4. The result after syrup cooled

NOTES

Previous ingredients for a large amountIn order to prepare a small amount, it can be measured as followsFor every cup of sugar – a cup and a quarter of the water

 

2- Arabic Desserts- Kunafa Syrup .

INGREDIENTS

  

1. 2 cups sugar
2. 2 cups water
3. 1 tablespoon lemon juice

INSTRUCTIONS

 

1. Add sugar and water to a pot on the stove without stirring
2. When it starts to boil, reduce the temperature and add lemon juice
3. Leave the mixture for 15 minutes
4. Put the kunafa syrup in a jar until it cools
5. The end result is a kunafa syrup

NOTES

This quantity is suitable for making a konafa tray size 28/30/32

The konafa syrup should be of medium thickness

To make any quantity by measuring A cup of water for every cup of sugar

 

 

3- Arabic Desserts- Basbousa (Semolina Cake) Syrup .

 

INGREDIENTS

  

1. 1 and a half cup sugar
2. 1 A and a quarter cup water
3. 1 lemon slice

INSTRUCTIONS

 

1. Put sugar, water and a slice of lemon in a pot on the fire, and stir the mixture from the middle of the pot for only two minutes
2. When the basbousa syrup begins to boil, leave it for one minute and remove it from the heat
3. Put the basbousa syrup in a jar and leave it to cool
4. The final result is a basbousa syrup

NOTES

The basbousa Syrup should be light

This quantity is enough to make a tray of basbousa size 30/32

4- Arabic Desserts- goulash Syrup .

INGREDIENTS

  

1. 1and a half cup sugar
2. 1and a half cup water
3. half Tablespoon juice of half a lemon

INSTRUCTIONS

 

1. In a food-cooking pot on the fire, put sugar and water, and do not stir them
2. When the goulash  Syrup boil, add lemon
3. Leave the syrup to boil for 10 minutes, then put it in a jar to cool
4. The final result of the goulash Syrup

NOTES

The method of preparing the goulash Syrup differs from the konafa syrup in the cooking period only (the konafa is 15 minutes – a minute, and the goulash is 10 minutes), because the golash Syrup should be a little lighter than the konafa Syrup.

 

 

Notes:

Any flavors can be added to the previous recipes, such as cinnamon, cardamom, or mastic.

The Arabic Desserts syrups can be kept in the refrigerator for at least a month, but on condition that it is completely away from water and that it is tightly closed.

When you want to use the syrup, take it out of the fridge so it can take room temperature