How to Make Arabic Candy: Easy Guide


Keywords: Arabic candy

Arabic food is very unique and delicious, Arabic desserts are also unique and equally tasty. Arabic sweets (baklawa, basboussa, coconut jam, etc.) are really beautiful to look at. Arabic dishes are full of natural flavors; they never contain artificial flavorings or preservatives. Arabic food is very healthy and Arabic confectioneries are naturally sweet. Arabic confectionery recipes do not involve cooking; instead, they consist of mixing ingredients (e.g., nuts, raisins, coconut meat) with Arabic flavors (e.g., Arabic peppermint). Arabic desserts are mainly halal, but some Arabic confections contain alcohol which is used for flavoring purposes only (like in the case of khadrawy or date bars).

Recipe:

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Ingredients: unbleached all-purpose flour, baking powder, salt, unsalted butter, and sugar.

Step 1: Preheat the oven to 350 degrees F.

Step 2: In a large bowl, mix together the flour, salt, and baking powder.

Step 3: Add sugar and butter to the mixture and work it in with your fingers until all ingredients are thoroughly incorporated.

Step 4: The dough should be crumbly but form a ball when squeezed together between your palms. Don’t overwork the dough because the more you work it, the tougher it will be. If necessary add a few drops of water or sprinkle on some more flour for easier rolling out later on.

Step 5: Roll out Arabic candy dough into thin rectangle shapes about ½ an inch thick (until it is 10 × 15 inches). Arabic candy dough may break, but just keep pressing it back together. Arabic candy dough should be cold, so roll out one at a time and store Arabic candy dough in the refrigerator when not being used to prevent dough from becoming sticky or softening.

Step 6: Cut Arabic candy into small 1 inch squares then prick Arabic squares with a toothpick/fork several times. Arabic candy must be shaped using Arabic candy molds – otherwise, it will get misshapen during baking if it is not Arabic candy molds. If you have an Arabic mold, line it with parchment paper so that Arabic does not stick to the mold after shaping it.

Step 7: Bake Arabic for 15 minutes or until slightly golden brown on top and around edges (keep in mind that oven temperatures vary, Arabic candy may take longer to bake). Arabic need not brown on the bottom. Arabic is best eaten after Arabic has cooled, but they can also be enjoyed in warm Arabic with Arabic hot chocolate!

Conclusion

A plastic bag full of food

Arabic food is very unique and delicious, Arabic desserts are also unique and equally tasty. Arabic sweets (baklawa, basboussa, coconut jam) are really beautiful to look at. Arabic dishes are full of natural flavors; they never contain artificial flavorings or preservatives. Arabic confectioneries recipes do not involve cooking; instead, they consist of mixing ingredients with Arabic flavors like Arabic peppermint). Arabic desserts are mainly halal but some Arabic confections contain alcohol which is used for flavoring purposes only (like in the case of khadrawy). Now you know how to make your own baklawa! It doesn’t have to be complicated – just follow these simple steps outlined above. We hope this post is helpful!

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