It was past 4pm and already dark that October day. Like a beacon, Konditerei Al-Iman drew us indoors to warm our bodies and sweeten our palates. - by SK Mandal
Selling desserts from the Levant (Lebanon, Palestine and Syria), the confectionery's concoctions were a feast for both the eye and the mouth. - by SK Mandal
The multi-layered pastried baklava was a favourite. This delicacy is found all over the eastern Mediterranean thanks to the Ottoman Empire. - by SK Mandal
The date-and-nut filled shortbread ma'amoul was always interesting. Boxes of these would be carted off by Arab customers come festival time. - by SK Mandal
Equally irresistible was the chewy gelatinous malban, traditionally filled with pistachios, but we weren't fussed about variations on the theme. - by SK Mandal
Come the Hindu festival of Deepavali, all these were wonderful substitutes for the Indian sweets which we would enjoy in Malaysia. ω - by SL Wong
The cuisine of the Levant or Syria-Palestine is Middle Eastern fare with Arab, Asian, African and Mediterranean influences (Wikipedia: Levant). The shopping site buylebanese.com is a good primer on Levantine sweets, likewise the Wikipedia entries on baklava and ma’amoul, as well as Taste of Beirut’s entry on malban.