Cookies: "Gazelle Horns" -- nut-flour shortbreads in crescent shape
Pastries made with phyllo -- Athenaeus posted some great baklava recipes somewhere here.
Cakes made with semolina and yogurt, garnished with nuts, and cut into diamonds.
Fruits and nuts: Plumped-up dried apricots, sandwiched with whipped cream and rolled in chopped pistachios; Dates: plain, stuffed with whole almonds, or with ground nuts mixed with sugar and orange-flower- or rose-water; Figs, fresh or dried.
In
The New Book of Middle Eastern Food, Claudia Roden has some cakes, pastries, and sweetmeats that fit the theme, and would hold well on a presentation table. Also, Tess Mallos's
The Complete Middle East Cookbook has lots of sweets from all over the region (that's cheating a little, but only a little.
Hope this helps. If you want any specific recipes, let me know.