The traditional Levantine rice pudding called meghli is a vegan, gluten, and dairy-free dish that is traditionally consumed to celebrate the birth of a baby. It is also said that the brown color of the spiced pudding is symbolic for the richness of soil, while the rough texture of the nuts on top represents growing seeds.
In addition to those symbolic meanings, the caraway in the pudding is thought to assist new mothers with lactation and bloat reduction. Meghli is made with rice flour, caraway, water, sugar, spices, a variety of nuts and spices, and is then cooked over low heat until the mixture can hold itself when tilted.
MOST ICONIC Meghli
Mafroukeh is a traditional dessert that combines semolina dough and ashta—clotted cream that is often flavored with orange blossom and rose water. The dough is usually made by blending semolina flour, orange blossom and rose water, butter, (optionally nuts), and sugar syrup until the desired consistency is achieved.
Traditionally, semolina mixture is flattened and is then topped with ashta and garnishes such as slivered almonds or ground pistachios, but modern variations may come in different forms and sizes. This sweet treat is a staple dessert served during various special occasions and Ramadan.
MOST ICONIC Mafroukeh
Sfouf is a popular Lebanese dessert that is mostly consumed during special occasions, be it a birthday, a family reunion, a religious holiday, or afternoon tea. The cake is characterized by its yellow color, largely due to the base of turmeric and semolina.
Sfouf can also contain pine nuts, sesame paste, and aniseed, and it is often topped with slivered almonds. This Lebanese classic can be made in moist or dry varieties, and it is best enjoyed with a hot cup of coffee or tea.
MOST ICONIC Sfouf
Ma'amoul is an ancient cookie filled with fruits and nuts such as dates, walnuts, and pistachios. The cookies are traditionally prepared for Easter, festivals, and celebrations, and they are typically shaped into balls or domes. In order to differentiate the cookies, the walnut version is usually shaped into a dome with a round top, the date ma'amoul is shaped into a dome with a flat top, while the pistachio ma'amoul has an elongated, oval shape.
It is not uncommon for the cookies to be topped with powdered sugar for extra sweetness, and they are often served with coffee or tea during the day in many Middle Eastern households.
MOST ICONIC Ma'amoul
View moreNammoura is a sticky and particularly sweet Lebanese dessert made from a basic dough of semolina, water, butter, and yeast or baking powder. The dough is basked off in a greased pan and then soaked in a sugar syrup to top it off and create a moist cake.
It is usually cut into squares, sometimes topped with almonds or shaved coconut, and then served. This cake is popular in the Middle East, boasting several different names and variations across Lebanon, Egypt, Syria, Turkey, and Greece. A word of caution: nammoura is an exceptionally sweet dessert and you’ll need time to recover after consumption.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “5 Worst Rated Lebanese Desserts” list until March 26, 2025, 3,866 ratings were recorded, of which 710 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.