ShareDespite the endless new dessert trends each Ramadan, traditional sweets remain a staple on tables across Kuwait during the holy month. While trends like Dubai chocolate muhalabiya and the crunchoco cake may catch the eye, nothing can replace the classic flavors of luqaimat, kunafa and qatayef for many dessert lovers. “We try new desserts because they look exciting, but it doesn’t feel like Ramadan without qatayef on the table,” said Rana Assaf, a 40-year-old mother of three.
As sunset approaches, lines begin to form outside Kuwait’s most popular dessert shops. The sweet, buttery fragrance of freshly made Arabic sweets fills the air as customers and delivery drivers wait patiently to collect their orders. “The last two hours before iftar are the busiest for most dessert shops,” said Rizk, who works at Al-Ramlawi bakery and sweets in Adailiya. “By 4:30 pm, it’s a rush.”
Rizk, who didn’t give his last name, said sales of traditional Arabic sweets is highest during Ramadan compared to the rest of the year. While trends come and go, workers at three popular Arabic dessert shops told Kuwait Times that kunafa, basboosa and qatayef are their customers’ undisputed favorites during Ramadan. Kunafa, the Middle Eastern dessert made of crispy shredded dough, filled with cheese or cream and soaked in syrup, has been a staple during special occasions, including Ramadan, for decades.
Luqaimat — fried dough balls dunked in syrup; qatayef — stuffed with cheese, cream or walnuts; and basboosa — a sweet semolina cake sometimes filled with cream, are staples at most Arab iftar and ghabga gatherings.
Halawet al-jibn — made from semolina and cheese dough and filled with sweet cream that’s popular in the Levant; and warbat — a pastry made from layers of thin, flaky dough, typically filled with sweet cream or custard and soaked in syrup, got honorable mentions.
Between trend and tradition
Many bakeries introduce new items to keep up with the trends, offering different takes on traditional sweets — such as Nutella-filled kunafa or stuffed luqaimat. Alaa Jarrar, owner of Habiba Kunafa on Bahrain Street in Salmiya, said he had to depart from the strictly classical offerings of Habiba in Jordan when he brought the franchise to Kuwait. “You’re forced to introduce new items to match the local taste and keep people coming,” he said.
The short trend cycle could harm business more often than not. When trends constantly change, a shop may invest heavily in products that become obsolete in a short time, leading to financial losses. “We offer both, but customers stop asking for trendy items a couple of weeks later,” said Majid Al-Taibawi, who owns Al-Taibawi dessert shop. Keeping up with constant demand for new offerings could also overwhelm resources. “When a new trend comes up, the classic sweets market really stagnates for a week ... 10 days or even a month, before it picks back up,” Jarrar said.
The trend towards modern sweets is undeniable, with Instagram-worthy creations and international influences constantly infiltrating Kuwait’s food scene. However, it is the classical treats that maintain a certain emotional resonance and evoke memories of the past, said Al-Taibawi. Their enduring popularity is also rooted in their connection to Arab heritage. The techniques and recipes for classical Ramadan sweets have been passed down for centuries, and they remain relevant because they carry meaning, several sweet shop workers agreed.
Many young people, while open to modern flavors, can’t resist sweets made the traditional way. “The new desserts are fun, and I’m all for trying them, but you’ve got all year for that. When Ramadan comes, you want to experience the flavors that were part of your childhood,” said Malek Omar, a 31 year-old.
“Ramadan offers a chance to reconnect with our roots, and for many, that connection is found through these familiar flavors. There’s something irreplaceable about them. They bring back a sense of nostalgia, and I look forward to them every year.”
