阿拉伯糕点——中东甜点的愉快指南

阿拉伯糕点融合了风味和质地，在中东和北非已有数百年历史。这些甜点注重花香、芳香香料和丰富的食材，一定会满足您的甜食需求，并带您进入一个独特口味的世界。

From flaky baklava filled with honey and nuts to creamy, cheese-stuffed knafeh that melts in your mouth, the variety of Arabic sweets is astonishing. You’ll also encounter a range of textures, from the silky smoothness of halva and the airy crispness of kadaïf or kataifi. 

这些糕点通常加入玫瑰水或橙花，散发出迷人的香气，同时补充其丰富的味道。

Prepare your taste buds for a delectable journey as you discover the art of Arabic pastries. As you delve further into this treat-filled path, you’ll be captivated by the exquisite craftsmanship, heart-warming traditions, and enticing flavours that continue to bring happiness to dessert fans around the world.

阿拉伯糕点的遗产

阿拉伯烹饪文化中甜点的历史可以追溯到数百年前的游牧部落，甚至早于伊斯兰教。然而，伊斯兰教的信仰确实对人们产生了不可否认的影响。 阿拉伯美食，因此，它的糕点。

Arabic pastries are a crucial part of the region’s gastronomic heritage. They are known for their rich ingredients like nuts, honey, and spices, which give them a unique flavour profile that is both delicious and indulgent. 

无论是在庆祝活动中享用还是作为日常美食享用，这些美味佳肴都承载着经受了时间考验的遗产。

One iconic Arabic pastry is the kunafa, made with a base of soft cheese baked in a semolina crust. The cheese is soaked in a mahlab (sour cherry pit powder) syrup, which provides a light taste of bitter almonds to cut through the sweetness. It’s often served between kaak and flat sesame seed bread which makes it easier to eat and enjoy the warm pastry.

另一种流行的阿拉伯糖果是果仁蜜饼，由多层酥皮糕点组成，里面充满坚果并浸泡在糖浆中。这种甜点被认为起源于奥斯曼帝国，但它的变种遍布中东和地中海地区。

总之，阿拉伯糕点拥有丰富的历史和多样化的遗产，可以追溯到该地区的游牧部落。传统原料和宗教影响等各种文化影响的融合，造就了这些美味而独特的糖果。

阿拉伯糕点的类型

Arabic pastries are known for their rich flavours and delightful textures. In this section, you will learn about several popular types of Arabic pastries – Baklava, Basbousa, Kanafeh, Maamoul, and Qatayef.

巴卡拉

Baklava is a sweet pastry that consists of layers of phyllo dough filled with chopped nuts – typically walnuts, pistachios, or almonds. 

果仁蜜饼用糖浆增甜，并用肉桂和丁香等各种香料调味，是一种在中东、北非和中亚流行的糕点。 

这种糕点制作起来很费时间，但非常值得。它可以切成小块，用手食用，也可以切成大片。

巴斯布萨

Basbousa 是一种以粗面粉为基础的蛋糕，深受整个中东地区的喜爱。这种甜点通常浸泡在简单的糖浆中，其独特的粗粒小麦粉质地略显粗糙。 

Some variations of Basbousa include the addition of coconut, rose water, or orange blossom water. It’s typically garnished with roasted nuts or powdered sugar. 

Basbousa 可以作为下午茶或饭后食用，搭配一杯热茶或咖啡。

卡纳菲

Kanafeh 是一种美味的奶酪糕点，在许多阿拉伯国家都很受欢迎。它由切碎的菲罗面团制成，用作底料和配料，包裹着一层软奶酪。 

将糕点烘烤至金黄酥脆，然后浸泡在甜糖浆中。许多食谱都包含额外的香料和装饰，例如玫瑰水、橙花水、花生，甚至压碎的开心果。 

卡纳菲 (Kanafeh) 是热食，最好新鲜食用，以获得完美的口感 之间的平衡 酥脆和芝士馅料。

马穆尔

Maamoul 是一种传统的圆形糕点，里面充满甜馅料，最常见的是枣子、坚果，甚至开心果。它是开斋节和复活节等宗教节日期间流行的甜点，也是全年的主食甜点。 

糕点面团由小麦粉、糖和粗面粉制成，质地轻盈、易碎。 Maamoul 通常使用木制模具成型，使糕点具有独特的图案外观。

卡塔耶夫

卡塔耶夫（Qatayef）是中东地区斋戒月期间人们喜爱吃的一种馅煎饼或饺子。煎饼由简单的面糊制成，通常填充有甜坚果，如开心果或核桃，或奶酪馅。 

一旦装满，卡塔耶夫就会被油炸或烘烤，然后浸泡在糖浆中以增加甜味。这些糕点最好趁热享用，通常搭配一杯茶或咖啡，是一整天禁食后的完美享受。

成分简介

在本节中，我们将探讨制作阿拉伯糕点所使用的关键成分。这些成分在创造与这些中东美食相关的独特风味和质地方面发挥着至关重要的作用。

菲罗面团

Phyllo dough, also known as filo pastry, is a central component in many Arabic pastries, such as baklava. This paper-thin dough is made from flour, water, and a small amount of oil. It is rolled out very thinly and layered to create crisp, flaky pastries. When using phyllo dough, it’s essential to keep it covered with a damp cloth to prevent it from drying out.

粗粮

Semolina is a type of coarse wheat flour that is used in a variety of Arabic pastries, such as Ma’amoul and Basbousa. It has a slightly nutty flavour and a grainy texture that provides a unique mouthfeel. 

当与水或牛奶等液体混合时，粗面粉可以吸收多余的水分，帮助糕点在烘烤过程中保持形状。在一些食谱中，粗粒小麦粉与其他类型的面粉结合在一起，可以创造出更光滑、更细腻的质地。

开心果

开心果是阿拉伯糕点中很受欢迎的成分，具有鲜艳的绿色、浓郁的味道和令人满意的酥脆感。 

These nuts are often used as a filling, decoration, or topping in various recipes, such as Baklava and Ma’amoul Mad. When using pistachios, ensure they are shelled, unsalted, and preferably raw, to maintain their natural flavour.

日期

Dates are a common filling for Arabic pastries, particularly in Ma’amoul. These sweet, chewy fruits are often combined with nuts or mixed with orange flower water and cinnamon to create a fragrant and flavourful paste. 

枣子的天然甜味有助于提高糕点的整体味道，其丰富的粘稠质地与糕点外壳的酥脆相得益彰。

奶酪

Cheese may not be the first ingredient that comes to mind when thinking of Arabic pastries, but it’s a key component in desserts like Kunafa. 

这些糕点中使用的奶酪通常是一种柔软的白色奶酪，很容易融化，味道温和，例如纳布尔西奶酪、阿卡维奶酪，甚至某些食谱中的马苏里拉奶酪。当与酥脆、金黄的酥皮面团或切碎的小麦结合在一起时，融化的奶酪在质地和味道上形成了令人愉悦的对比。

文化意义

Arabic pastries have a deep cultural significance in the Arab world, often reflecting the region’s rich history, diverse tastes, and the hospitality that is synonymous with the culture. 

奥姆·阿里，一种传统的埃及甜点和埃及的国菜就是这种意义的一个典型例子。其丰富的风味和悠久的历史（可以追溯到阿尤布王朝）说明了食物在保护和庆祝共同文化遗产方面所发挥的重要作用。

除了其历史重要性之外，阿拉伯糕点在公共场合或宗教节日期间也具有特殊的意义。 

例如，斋月期间，许多阿拉伯家庭会准备各种甜点来开斋，例如 乌姆·阿里。这些糕点的甜味通常被认为是一种象征 款待, where families come together to break their fasts and enjoy each other’s company.

在日常生活中，阿拉伯糕点是社会仪式和聚会不可或缺的一部分。其中一个例子来自摩洛哥，那里 摩洛哥枣糕 is a popular daily dessert. It is commonly served with tea, double cream, ice cream, or yoghurt, showcasing the diverse flavours and rich textures associated with the region’s cuisine. Sharing these pastries with family, friends, and guests reinforces the bonds of communal dining and upholds the importance of hospitality in the Arab world.

此外，阿拉伯美食是各种口味和配料的大熔炉，这在众多的甜点食谱中显而易见。北非的芳香香料和香草与黎凡特的风味相融合，形成了阿拉伯文化的独特融合特征。 

这些令人愉悦的糕点充满了芬芳的香料和丰富的味道，不仅展示了该地区的烹饪实力，还让人们一睹其背后充满活力的文化和历史。

In summary, the cultural significance of Arabic pastries extends well beyond their delightful flavours and enticing aromas. They embody the rich history, communal celebrations, and the warmth of Arab hospitality, making them an essential part of the region’s cultural tapestry.

制备技术

在准备阿拉伯糕点时，您应该熟悉几种技术才能达到预期的效果。应用这些方法将确保您的糖果变得美味且正宗。

首先，艺术 分层 对许多人来说至关重要 阿拉伯甜点. 

For instance, in the preparation of baklava, you’ll need to layer sheets of filo dough with a mixture of chopped nuts and spices, such as pistachios, walnuts, and cinnamon. It’s essential to brush each layer of filo dough with melted butter, as this will result in the flaky and crisp texture that’s characteristic of this pastry.

另一个重要的技术是 折叠式的. The iconic Ma’amoul Mad, for example, requires folding semolina pastry around a filling of pistachios or other options such as dates or walnuts. Ensuring that the filling remains enclosed within the pastry dough during baking will provide you with a beautifully formed and delicious treat.

到那个时刻 糖浆，这些是多种阿拉伯糕点中必不可少的。例如，在果仁蜜饼中，一旦糕点烘烤完毕，就会浇上蜂蜜糖浆，为成品增加甜味和水分。 

通常，这些糖浆是通过将糖、水和调味料一起煮沸并慢火煮至达到所需的稠度来制备的。一些常见的调味剂包括蜂蜜、玫瑰水和橙子提取物。

最后， 加入坚果和香料 is an indispensable aspect of many Arabic pastries. As mentioned earlier, baklava and Ma’amoul Mad both feature nuts such as pistachios and walnuts, but other sweets such as harissa also feature ingredients like semolina and coconut. The clever use of spices like cinnamon, cardamom, and cloves can elevate your pastries to new flavourful heights.

In summary, mastering layering, folding, syrups, and the use of nuts and spices allows you to create authentic and delightful Arabic pastries. With practice and these techniques at hand, you’ll wow your friends and family with an array of delicious treats.

地区差异

When it comes to Arabic pastries, you’ll find that several regional variations showcase the diversity and creativity of Middle Eastern cuisine. Each region puts its unique spin on classic treats, using local ingredients and traditional techniques.

在阿富汗，果仁蜜饼的顶部饰有碎开心果，赋予其独特的绿色色调和坚果味。亚美尼亚果仁蜜饼含有肉桂和丁香的温暖味道，为这种甜点增添了香料的味道。 

转向阿塞拜疆，他们的果仁蜜饼上大量覆盖着杏仁或核桃，增添了松脆的质感。

Heading to the Balkans, you’ll encounter Albanian baklava filled with walnuts. Additionally, the dough might sometimes include egg yolks for a richer flavour. 

Meanwhile, the Black Sea region prefers hazelnuts in their baklava, showcasing the region’s famous nut variety. Bosnian baklava is infused with familiar spices like walnuts and cloves, enhancing its flavour profile.

In Lebanon, you’ll stumble upon a popular dessert called Layali Lubnan, which is a semolina pudding topped with fruits and nuts. The base of this dessert incorporates a soft cheese, baked in a semolina crust and soaked in a syrup that has hints of bitter almonds, thanks to the use of sour cherry pit powder.

As you can see, the essence of regional variations in Arabic pastries is deeply rooted in each area’s local ingredients and cultural influences. This diversity enriches the Middle Eastern dessert landscape, offering a delightful assortment of flavours and textures for you to explore and enjoy.

营养信息

Arabic pastries are known for their delicious flavour, unique textures, and rich ingredients. While they often make a delightful treat, it’s essential to consider their nutritional content, 因为其中一些糕点的含量可能很高 您需要监控的卡路里或特定营养素。

果仁蜜饼是一种流行的中东糕点，由费洛糕点层制成，里面填充有切碎的坚果，并用糖浆或蜂蜜增甜。这种糕点含有丰富的卡路里，但请记住，卡路里含量会根据特定的食谱和份量而有所不同。如果适量食用，果仁蜜饼可以成为您饮食的一部分。

另一种常见的糕点是奶酪填充的阿拉伯糕点。它的主要成分是白面粉和全麦面粉、羊奶酪、橄榄油、无盐黄油和芝麻。 

In this pastry, you’ll find a fair amount of calories per serving, again depending on the portion size. The calories come mainly from the flour, cheese, and oil content. It also contains some essential nutrients like calcium and healthy fats.

至于手指糕点，它们是传统阿拉伯美食的一部分，通常填充不同的配料，如奶酪、坚果或蛋奶冻。 

例如，与其他馅料相比，含有 ashta（一种凝固乳制品）的手指糕点将具有独特的营养成分。手指糕点的营养成分差异很大，取决于所使用的具体成分。

要在享受这些糕点的同时保持均衡饮食，请考虑以下提示：

• 请记住份量控制的重要性。您可以尽情享受这些甜食，但要适量，以避免摄入过多的卡路里。
• 选择含有更健康成分的馅料，例如坚果或低脂奶酪，它们可以提供蛋白质、健康脂肪和维生素等必需营养素。
• 请注意糖浆或蜂蜜等额外的糖源，它们会显着影响糕点的卡路里含量。

当您享用阿拉伯糕点时，请记住这些因素，并确保您负责任且谨慎地将它们纳入您的饮食中。

配对建议

在享用阿拉伯糕点时，某些搭配可以提升风味并增强整体体验。以下是您在享用这些美食时需要考虑的一些想法。

茶还是咖啡： 

阿拉伯糖果以其浓郁而甜美的味道而闻名，因此将它们与茶或咖啡等热饮搭配可以帮助平衡味道。选择传统的中东茶，例如薄荷茶或甜肉桂茶。浓浓的黑咖啡也是一种受欢迎的选择，尤其是加小豆蔻香料的阿拉伯咖啡。

新鲜的水果： 

在阿拉伯糕点酱中加入新鲜水果是对比甜味并提供清爽风味的绝妙方法。考虑一下枣子、无花果和石榴籽等原产于该地区的水果，可以很好地搭配甜点。

奶酪： 

一些阿拉伯糕点，如 Kunafah，已经在食谱中加入了奶酪。然而，您也可以在旁边提供额外的奶酪，例如新鲜的奶油白奶酪或浓郁的羊乳酪，这可以为您的甜点酱增添另一层质感和咸味。

坚果： 

阿拉伯 甜食经常使用坚果 like pistachios, almonds, and walnuts in their recipes, but it’s always a good idea to include a selection of nuts in your pairing. Nuts can provide additional crunch and a subtle, earthy flavour that works well with rich, sweet pastries.

Remember to be mindful of any allergies or dietary restrictions among your guests when selecting your pairings. With these thoughtful combinations, you’re sure to impress your friends and family and create a memorable dessert experience centred around delicious Arabic pastries.

传统阿拉伯糕点的现代演绎

近年来，阿拉伯糕点界的创造力和创新激增。现代厨师和面包师采用传统食谱并添加其独特的风味，创造出新的令人愉悦的风味供您享用。

现代视角的一个例子 传统的阿拉伯甜点 是在经典果仁蜜饼中添加创意馅料和配料。果仁蜜饼不再仅限于开心果和核桃馅，您还可以找到各种坚果、巧克力甚至水果蜜饯的果仁蜜饼，为这种古老的美食增添了新鲜和令人兴奋的风味。

另一项创新是对 Umm Ali 的重新诠释，这是一种面包布丁，由酥皮面团或酥皮糕点制成，浸泡在浓稠牛奶中，并与开心果、葡萄干、椰子和杏仁片混合。 

现代版的 Umm Ali 添加了一系列额外成分，如白巧克力、玫瑰水，甚至咖啡牛奶，为您的味蕾提供升级的体验。

哈里萨辣酱（Harissa）是一种以粗面粉为主的甜点，近年来也发生了变化。 

传统上，哈里萨辣酱是一种简单的蛋糕，淋上糖浆并装饰有坚果，而现代的哈里萨辣酱则加入了生奶油、马斯卡彭奶酪或奶油干酪馅料等成分，将其变成了一种甘美而令人纵容的美食。

最后，经典的奶酪甜点 Kunafa 也未能幸免于现代化。现在，您可以找到使用不同类型的奶酪或其他配料（例如碎开心果、石榴籽，甚至花生酱）的有趣变体，突破了享受这种中东美食的界限。

These modern takes on traditional Arabic pastries demonstrate the inspiring innovation and adaptability of culinary enthusiasts and professionals alike. So next time you’re exploring Arabic sweets, don’t hesitate to try out these contemporary twists and relish the delicious fusion of tradition and modernity.