Here are a few Arabian snacks to rustle up on the happy occasion of Eid

Try out these eggless delicious Arabian snacks that can be rustled up in a trice this Eid.


Ma'amoul is a sweet date-filled shortbread, buttery, delicious and crumbly.

Makes 6 large ma'amouls


Flour , ‘maida' - 525 gm

Unsalted butter - 190 gm, melted

Hot water – One third cup

Granulated sugar – One third cup

Yeast - Three- fourth tsp

Refined oil – One and a half tbsp

Salt - 2 pinches

Dates - 28, deseeded

Water for dates paste – half cup


In a tumbler, combine yeast, sugar and tepid water. Wait until it starts to froth, about 5 minutes. Take flour in a bowl. Make a well in the centre. Add the salt, melted butter, oil and the yeast solution. Gather into a soft dough. Knead for a minute until well-combined. Cover the bowl with a moist towel. In a saucepan, place the dates and water. Cook, stirring until the dates melt into a paste. Take off the heat.

Take a ball of dough. Pat it into a flat circle and create a cup-shape. Spoon the date filling inside. Enclose with a similar circle. Seal all the ends by patting firmly into shape. Else, take a ma'amoul mould. Press the dough circle in the mould. Add the dates paste. Enclose with a flat sheet of dough. Seal all the ends by pressing firmly in shape. You can also do this with a small bowl/ ‘katori'.

Preheat the oven to 200 degree Centigrade for 10 minutes. Bake at 160 degrees for 30 minutes, until the ma'amoul turns nice and golden. Serve hot with a beverage. Ideal with tea.

Note - For a healthy alternative option, ma'amoul can also be based on whole wheat flour , baking at 180 degrees for 25-30 minutes. Without pre-heating.


Felafel is a West Asian snack. These are surprisingly quick to make.

The recipe makes a dozen small felafels.


White chickpeas - 200 gm / 1 cup

Big onion - half, cubed

Garlic - 1 clove

Coriander leaves - A handful, minced

Cumin, crushed and roasted – half tsp

Coriander seeds, crushed and roasted- 1 tsp

Cayenne pepper – half tsp

Salt, pepper - To taste


Wash the chickpeas in hot water. Soak (in hot water) for 5 minutes. Process all ingredients together with 2 tbsp of the hot water into a coarse granular-textured paste. Shape into round balls using a milk ladle or ice cream scoop and flatten into thin, flat discs. Refrigerate the tray for 10 minutes. Meanwhile, heat oil in a wok. Place the pieces in the oil and fry over low-medium flame for 5 minutes until light golden brown and crisp. Serve immediately crumbled with coleslaw in a pita bread / 'kuboos' with fries.

Onion Rings

Onion Rings, the most ubiquitous snack in the Arabian Gulf , can be eggless too. Delicious and crunchy, these rings make the best short eat. The recipe makes a dozen pieces.


Big onion - 1

Flour - 2 tbsp

Buttermilk , cold - 4 tbsp

Hot corn or refined oil - 1 tbsp

Salt - a pinch

Baking soda - 2 pinches

Refined oil – half cup, to deep fry


Slice the big onion horizontally in thick pieces. Separate each of the rings. Fill a bowl three- fourths with icy water. Add 2-3 ice cubes. Drop the rings in. Refrigerate for 2-3 hours. Drain the water and place each ring carefully on a towel. Pat dry taking care lest the rings are broken.

Peel off the slim filament that appears. In a bowl, combine flour, baking soda, salt (and pepper, optional) and sizzling oil. Add buttermilk and whisk to a smooth batter. Take each ring. Using a fork, carefully coat with the batter all over, into a uniform layer. Heat refined oil to medium heat. Place each ring and deep fry till light golden.

The onion rings will puff up and turn crisp in a few seconds. Flip over and cook both sides evenly. Scoop into a tissue-lined colander. Serve immediately, sizzling hot .

Note - Add 1 tsp fine rice flour to the batter for extra crispiness.

Keywords: Arabian snacks

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