As the heat climbs, the Arab world reaches for these time-honored sweets, all served cold and mostly missing from Western dessert menus.
Booza
Damascus’s answer to gelato, this stretchy ice cream is pounded by hand with mastic and sahlab, giving it a chewy, slow-melting bite.
Muhallabia
The Arab world’s panna cotta: a silky milk pudding set with rosewater or orange blossom and scattered with crushed pistachios, served well chilled and loved from Cairo to the Gulf.
Qamar Al-Din
A Ramadan staple made from pressed apricot leather, softened into a cool, tangy pudding or drink enjoyed year-round, and often finished with chopped nuts.
Halawet El-Jibn
Soft semolina-and-cheese rolls from Syria, wrapped around clotted ashta cream, chilled, then topped with syrup and pistachios.
Khoshaf
A no-cook compote of dried apricots, figs and raisins soaked until plump, served ice-cold and lightly spiced, the Middle Eastern answer to fruit salad.
Roz Bel Laban
The region’s rice pudding, simmered with milk and orange blossom, then chilled until thick and spoonable, dusted with cinnamon or pistachio.
