Local patisseries and home-based baking businesses seem to be on the increase in the Arabian Gulf. If you are thinking of meeting friends for coffee and a little tête-à-tête, these patisseries seem like the perfect option. Or if you are inviting friends over, you can order in from your favorite local, home-based business.
Not only are their offerings scrumptious, but also increasingly customized to satisfy the Arab palate. Combining the mystic flavors of the Middle East — saffron, cinnamon, honey, dates, rose essence, orange blossom — with classic cakes and pastries seems to be a recipe for success. More and more people are flocking to these bakeries and businesses to savor pistachio cakes, sticky date and caramel cakes, saffron macadamia, kunafa and baklava cheesecakes, and more!
The result is true to Arab roots and culture, reminding one of the comforts of grandmother’s cooking and, at the same time, satisfying every sweet craving that one might have.
With several thousand followers on social media, Bahrain-based Mahmood Janahi of Mahmood Janahi Cakes is popularly called the “King of Cakes.” Janahi’s cakes and treats are the perfect example of a union between traditional Arab flavors and modern French baking.
His feed on Instagram is drool-worthy, with irresistible options like the Kuwaiti Princess cake which is a date and rehash (sesame seed paste) cake; the Arabian Princess which is a date, saffron, and caramel cake; the Rose cake which has layers and layers of rose-flavored sponge cake sandwiched with rose jam and pistachio and topped with rose cream cheese frosting.
Janahi is recognized as the forerunner in bringing this fusion trend to the Middle Eastern market. An advocate of innovation, Janahi says that “the concept of innovation” came to him from a young age.
“As a means to curb and divert my energies, my grandmother set my cousins and me the task of reading the ingredients and baking from a cake mix,” he said.
“After a few successful and enjoyable sessions, I would ask my grandmother if we could add nuts or saffron or this, that, or the other. The passion to create and innovate started from there.
“Innovation is very important to me; all my offerings are innovative. I create cakes that remind us of a certain cultural background, but with a twist. This is what differentiates me, and it is the unique style that sets me apart.”
The Saudi-based home business Laverne Bakery noticed the growth of this trend and was quick to adapt. The most popular items on their menu are the date cake and the saffron cheesecake. The date cake is a decadent combination of Balkan pistachios, cinnamon and salted caramel, topped off with the finest dates, pecans, and walnuts.
In the saffron cheesecake, saffron is first soaked in rose water and then, added to the cheesecake. Their new offering includes a layer of cake between the cheesecake layers. Talk about indulgence!
As a special treat, Janahi shares an Arabian Tiramisu recipe with Arab News readers.
Arabian Tiramisu Ingredients:
• 2 packets ladyfinger biscuits
• 2 cups strong Arabic coffee (with cardamom and saffron)
• 1/2 cup rose water
• 2 packets 300 ml thick cream (KDD)
• 300 grams cream cheese
• 1/4 cup saffron and rose water mix
• 1/2 teaspoon cardamom powder
• 2 packets Dream Whip powder
• 5 tablespoons golden syrup
• 1 tablespoon vanilla essence
• 1 cup whipping cream
• 1 packet cream caramel powder
• Pistachio powder to decorate
Directions:
1. Place coffee in a bowl and add 1/2 cup of rose water, mix, and set aside. This will be used to dip the biscuits.
2. In a food processor, add thick cream, cream cheese, saffron and rose water mix, cardamom powder, Dream Whip powder, golden syrup, vanilla essence, whipping cream, and cream caramel powder. Mix for two to three minutes till the mixture doubles and thickens.
3. Pour a layer of the cream mix into a serving dish (I use a deep rectangular Pyrex dish) Then, dip biscuits in the coffee mix and layer it on top of the cream mix. Repeat the process twice. The last layer should be the cream mix.
4. Top with pistachio powder, cover with plastic and refrigerate for 6 to 8 hours or overnight.
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Not only are their offerings scrumptious, but also increasingly customized to satisfy the Arab palate. Combining the mystic flavors of the Middle East — saffron, cinnamon, honey, dates, rose essence, orange blossom — with classic cakes and pastries seems to be a recipe for success. More and more people are flocking to these bakeries and businesses to savor pistachio cakes, sticky date and caramel cakes, saffron macadamia, kunafa and baklava cheesecakes, and more!
The result is true to Arab roots and culture, reminding one of the comforts of grandmother’s cooking and, at the same time, satisfying every sweet craving that one might have.
With several thousand followers on social media, Bahrain-based Mahmood Janahi of Mahmood Janahi Cakes is popularly called the “King of Cakes.” Janahi’s cakes and treats are the perfect example of a union between traditional Arab flavors and modern French baking.
His feed on Instagram is drool-worthy, with irresistible options like the Kuwaiti Princess cake which is a date and rehash (sesame seed paste) cake; the Arabian Princess which is a date, saffron, and caramel cake; the Rose cake which has layers and layers of rose-flavored sponge cake sandwiched with rose jam and pistachio and topped with rose cream cheese frosting.
Janahi is recognized as the forerunner in bringing this fusion trend to the Middle Eastern market. An advocate of innovation, Janahi says that “the concept of innovation” came to him from a young age.
“As a means to curb and divert my energies, my grandmother set my cousins and me the task of reading the ingredients and baking from a cake mix,” he said.
“After a few successful and enjoyable sessions, I would ask my grandmother if we could add nuts or saffron or this, that, or the other. The passion to create and innovate started from there.
“Innovation is very important to me; all my offerings are innovative. I create cakes that remind us of a certain cultural background, but with a twist. This is what differentiates me, and it is the unique style that sets me apart.”
The Saudi-based home business Laverne Bakery noticed the growth of this trend and was quick to adapt. The most popular items on their menu are the date cake and the saffron cheesecake. The date cake is a decadent combination of Balkan pistachios, cinnamon and salted caramel, topped off with the finest dates, pecans, and walnuts.
In the saffron cheesecake, saffron is first soaked in rose water and then, added to the cheesecake. Their new offering includes a layer of cake between the cheesecake layers. Talk about indulgence!
As a special treat, Janahi shares an Arabian Tiramisu recipe with Arab News readers.
Arabian Tiramisu Ingredients:
• 2 packets ladyfinger biscuits
• 2 cups strong Arabic coffee (with cardamom and saffron)
• 1/2 cup rose water
• 2 packets 300 ml thick cream (KDD)
• 300 grams cream cheese
• 1/4 cup saffron and rose water mix
• 1/2 teaspoon cardamom powder
• 2 packets Dream Whip powder
• 5 tablespoons golden syrup
• 1 tablespoon vanilla essence
• 1 cup whipping cream
• 1 packet cream caramel powder
• Pistachio powder to decorate
Directions:
1. Place coffee in a bowl and add 1/2 cup of rose water, mix, and set aside. This will be used to dip the biscuits.
2. In a food processor, add thick cream, cream cheese, saffron and rose water mix, cardamom powder, Dream Whip powder, golden syrup, vanilla essence, whipping cream, and cream caramel powder. Mix for two to three minutes till the mixture doubles and thickens.
3. Pour a layer of the cream mix into a serving dish (I use a deep rectangular Pyrex dish) Then, dip biscuits in the coffee mix and layer it on top of the cream mix. Repeat the process twice. The last layer should be the cream mix.
4. Top with pistachio powder, cover with plastic and refrigerate for 6 to 8 hours or overnight.
— [email protected]
