4 Mouth-watering Lebanese Desserts You Must Know About

Nowadays people search for the ‘best’ of anything and everything. So, if you have a sweet tooth and a knack for Lebanese food, you must have searched for the best Lebanese desserts time and again. In that case, you should go to a patisserie to taste mouth-watering Lebanese desserts in Melbourne.

In this blog, I am going to tell you about some delightful Lebanese pastries. Skilled Lebanese chefs make them in the best possible manner, so that you cannot stay far from them for long. So, it is time you know a bit more about the most sought-after and ethnic Lebanese pastries.

Kanafeh with Ashta Cream or Cheese Kanafeh

This highly popular Lebanese pastry comes in two varieties; one filled with Ashta cream and the other with cheese. This pastry is made up of semolina and is undoubtedly a very fulfilling dish. Placed inside the Lebanese sesame caak-bread, the Kanafeh is eaten warm, for breakfast. Easy homemade versions of the Kanafeh are now easily available too.

A Sweet Cheese – Halewat El-Jeben

This delicious Lebanese pastry is a favourite amongst many sweet lovers. The literal meaning of Halewat El-Jeben is sweet cheese and without any doubt, it is an excellent dessert from Lebanon. To taste this dish having a poetic name, you must visit a reputed patisserie, which offers Lebanese desserts in the suburbs of Melbourne. Semolina, cheese and sugar are used to make the dough, from which this dessert is prepared. Fresh Ashta cream is used to wrap the soft dough and the dish is topped with rose-leaf jam or Aleppo nuts. The dish is offered, along with Lebanese sugar-syrup by its side.


This succulent pastry is loved by children and adults alike. Do you have fond memories attached to Mafroukeh, too? If your answer is yes, you must know that the term ‘Mafroukeh’ is derived from the Arab word ‘faraka’, which means ‘to rub’. The semolina of Mafroukeh is constantly rubbed with sugar and butter until it becomes consistent and a texture gets added. The texture of this dessert is soft and granulated at the same time. Mafroukeh, comes with a thick layer of Ashta cream spread on it and pine kernels, nuts, and almonds are used on it as toppings. The dish is so sweet that you are not going to need a separate sugar-syrup with it.


The Attayef or Kattayef is prepared from yeast or wheat-flour, made into small or medium round shapes, baked, filled with Ashta cream and consumed with sugar-syrup. The word ‘Kattayef’ is derived from ‘kattaf’, which means ‘to pick’. Literally, you have to pick this pastry from the plate by your hand and eat it. The richer version of this pastry comes with nuts. The shape of this version is that of a half-moon and after frying, it is dipped in sugar-syrup, flavoured by rosewater.

You must visit a renowned patisserie in Melbourne to try these Lebanese desserts. So, visit such a cafe soon and enjoy the finger-licking desserts from Lebanon.