Pastry chefs blend regional flavors at Al‑Naif sweets

DHI QAR — At Al‑Naif Sweets in Suq Al‑Shiyoukh, three pastry chefs—from Iraq, Syria, and Iran—are fusing their culinary traditions to offer a diverse range of desserts, from baklava to classic Iraqi confections.

Syrian chef Abdul Latif Mohammed told 964media, “There’s a debate between Turkey and Syria over who invented baklava, but here at Al‑Naif, we make it in all known styles—Turkish and Syrian.”

While specializing in baklava, Mohammed has also embraced Iraqi treats, notably Znoud El‑Sit, a flaky, cream-filled pastry unique to Iraq. “This dessert doesn’t exist in any other country. We also have Najafi dahina, a rich semolina‑based sweet, and many other specialties,” he said.

The bakery is organized into distinct sections based on expertise. The Iranian chef focuses on cakes, including a delicate layered dessert akin to tiramisu. The Syrian chef prepares traditional Middle Eastern sweets—offering baklava made with pistachios, walnuts, or clotted cream, as well as a Syrian‑style halva crafted with pure ghee and pistachios. Meanwhile, Iraqi pastry makers produce favorites such as Zalabiyeh, datli, and halqoum, along with Iraq’s renowned “Manna and Salwa,” a nougat‑like confection commonly sent to Syria.

“Syrians prefer their baklava crisp and dry, while Iraqis like it with a sweeter, softer texture. Syrian cookies also differ from Iraqi ones—Iraqis have their own version, like kaak abu dhen [butter cookies],” Mohammed added.

Pricing at Al‑Naif Sweets varies: baklava with pistachios or cashews is sold at 7,000 dinars ($4.73) per kilogram, walnut baklava at 12,000 dinars ($8.10) per kilogram, and premium pistachio baklava made with ghee at 25,000 dinars ($16.89) per kilogram. Butter‑based kaak ranges from 3,000 to 5,000 dinars ($2.03 to $3.38) per kilogram, while petit fours are priced at 6,000 dinars ($4.05) per kilogram.

Iraqi chef Jihad Mohammed explained that the bakery is divided into two main sections—sweets and baked goods. “Our pastries include various types of baklava, but we also offer baked goods like barazek, sesame cookies, and diet‑friendly options for diabetics. There is also a high demand for barley bread and electric‑baked samoon,” he said.

During Ramadan, the demand for sweets surges, particularly for baklava with peanuts, a popular and affordable option. “People love the walnut baklava and cream‑filled pastries. We also make specialty cookies that are not found in other markets,” Jihad added.

For Mohammed, the unique blend of culinary traditions in Iraq makes the bakery experience truly special. “In Syria, we call kunafa ‘Taj Al‑Malik,’ while in Iraq, it’s simply kunafa. But here, people love new flavors, like Nutella or Lotus‑filled kunafa, which are very popular.”