Arabic Sweets in Lebanon: Baklava, Knafeh, and Maamoul

Lebanese sweets cluster around a few regional centres: Tripoli for halawet el-jibn and dense semolina cakes, Sidon for pistachio baklava and sfouf, Beirut and Beqaa for knafeh. Each large family-owned shop has its own ratios of syrup, butter, and pistachio.

Iconic sweets

• Baklava: layered phyllo with pistachio or walnut and syrup.
• Knafeh: shredded pastry with cheese or cream, served warm with syrup, often in a sesame bread.
• Maamoul: date- or nut-filled shortbread, especially for Eid and Easter.
• Halawet el-jibn: cheese rolls filled with cream, drizzled with syrup.
• Mafroukeh: semolina base with cream and pistachio crumbs.

Pricing

• Sold by kilo for assortment boxes and family events.
• Pistachio versions are 30–50% more expensive than walnut.
• Knafeh sold by tray or single portion, with bread or without.
• Many shops do home delivery in Beirut.

Choosing a shop

• Look at the pistachio colour — vivid green means fresh, dull means old.
• Ask when the batch was made; the same day is best for knafeh and halawet.
• Big-name shops are reliable for occasions; smaller shops can be excellent value daily.
• For travel, ask for vacuum-sealed packs that keep for 3–4 weeks.