persian desserts

Joined Feb 10, 2009
I am planning a bas mitzvah party which will have a persian/morrocan theme. There will be 60 girls (ages11-12) present as well as 75 other guests of which 10 more will be children. Can you suggest a dessert that will appeal to both categories of guests but will be enjoyable for the girls as they are the primary focus here? any ideas would be appreciated.
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Joined Feb 13, 2008
The best thing to do is to ask the bat mitzvah girl and/or her mother.

Other than that, if you want to stay anywhere near true to the theme, forget the word "dessert" entirely and focus on "desserts." 

Iranians have a deep love Euro bakery, and you'll want at least one or two European type pastries or cakes -- cream filled is always a plus.  Kids love eclairs.  Along similar lines, baba au rhum always excites the heck out of kids, and is very easy to cater; but you'll need parental approval.

Some sort of Persian style ice cream, of which there are several types.  I'm not sure if a "no baklavah" is even conceivable.  

In addition you might also want to have trays of cookies, candied almonds, and lokum.

Hope this helps,

Joined Feb 1, 2007
I'm a little confused. Persian and Moroccan cuisines are rather different; particularly if you mean actual Persian rather than Iranian.

"Dessert" may be a misnomer when it comes to Morccan meals. Although sweets are an integral part of the cuisine, they are rarely served at the end of a meal, as we do.

Almond paste is ubiquitous to Moroccan sweets, and many pastries are made using it as a filling. You might, for instance, look into Kab el Ghzal (Gazelle's Horns). 

Fruit, as a sweet, is everywhere in Morocco, and is often set out as platters, with various fruits arranged artistically. Fruits are often used in tarts, using choices we generally don't think about, such as figs.

Orange- and rose-water is used extensively in Morrocan sweets. Indeed, one could almost say that oranges dominate Morrocan cuisine, because they are used so much in both savory and sweet dishes. In fact, you'll often find orange water and rind used to cut the incredible sweetness of their versions of rice pudding.
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