Geneva Sweets and Pastries

New sweets in shop

noreply@blogger.com (Mohanan Kulathummulayil) — Sun, 9 Feb 2014 19:52:00 +0300

Coffee sweets

Geneva Sweets in new outfit !

noreply@blogger.com (Mohanan Kulathummulayil) — Mon, 6 Jan 2014 20:42:00 +0300

Our shop with New products and New Appearence

sesamehalvah.com

noreply@blogger.com (Mohanan Kulathummulayil) — Fri, 8 Nov 2013 09:53:00 +0300

Welcome to www.sesamehalvah.com Click here

A New site for Arab confectionery and Nature & Travel Lovers.!!!!!!!!!
Sign up and post your Recipes and Travelogues with photos!!!!!!!!!!

"Girgian" A Treaditional Kid's Festival of Gulf Countries During Ramadan

noreply@blogger.com (Mohanan Kulathummulayil) — Sat, 20 Jul 2013 20:45:00 +0300

Girgian: Gulf’s very own ‘trick or treat’ tradition

People have been preparing for Ramadan for almost a month now with special Ramadan baskets and Girgian treats. Girgian is part of the Gulf region’s tradition during the holy month of Ramadan where kids are given special sweets and candies. People here mark the 13th, 14th and 15th of Ramadan as special days for this tradition where children dress up and go door to door wishing neighbors and collecting treats (mostly candies) but also money and toys.

Children are given candies during ghabqas or if Ramadan falls on school days, kids are usually treated with parties in schools/clubs in the Girgian tradition. Big companies usually prepare a huge number of special Girgian packages to be given away to children while some organize parties for them too.

These are the happiest days for kids, as one hardly see them at late-night ghabqas but during these three days, kids are almost everywhere asking people to give them some candies and toys. Umm Hamad, a Kuwaiti mother of three at Mubarakiya Market shopping for Girgian boxes, admitted the Girgian tradition is becoming popular year after year, not only in the Arabian Peninsula but in some countries in Asia too. It is a tradition which started in the Gulf but is now slowly spreading throughout the Muslim world. Girgian containers (boxes) are also specially designed to fit the class of children they are catered to. “It is not a must to be put sweets in special packages, but because it’s considered a gift, they are creating special designs for it,” Umm Hamad noted.

Kuwait Times visited Mubarakiya Market and saw colorful Girgian boxes on display. They are not very expensive compared to last year. “The prices are almost the same as last year; there is no movement,” Um Hamad confirmed. Rafiq, one of the owners of the Girgian stalls in Mubarakiya, said apart from retail sales, his company accepts bulk orders from big companies here. “I have thousands of boxes ordered – these on display are just a few remaining from orders we have delivered to companies,” mentioned Rafiq.

The colorful Girgian boxes are usually ordered from China, India, Pakistan and Bangladesh. Some of them are not just colorful but are also decorated with artistic designs of the Arabian Peninsula. The prices of Girgian boxes/baskets depend on size and design. The more complicated the design, the more expansive it is. Small plain Girgian baskets are sold at 750 fils while the same ones in color go for KD 1-KD 2 depending on the designs.

By Ben Garcia, Staff Writer Courtesy Friday Times Dated 19/7/2013

Holy Ramadan Wishes to all my visitors!!!!!!!!!!

noreply@blogger.com (Mohanan Kulathummulayil) — Tue, 9 Jul 2013 22:36:00 +0300

مبارك عليكم على رمضان الكريم !!!!!!!!!!!!!!http://www.123greetings.com/events/ramadan/wishes/wishes64.html

Our Products ready to Deliver

noreply@blogger.com (Mohanan Kulathummulayil) — Fri, 9 Nov 2012 20:15:00 +0300

Varag Anab

Kubboos Roll with different fillings

Our New Products

noreply@blogger.com (Mohanan Kulathummulayil) — Thu, 20 Sep 2012 23:22:00 +0300

Ramadan Attractions

noreply@blogger.com (Mohanan Kulathummulayil) — Tue, 3 Jul 2012 22:34:00 +0300

Accessories for Girigiyaan Festivals on Display

New coffee Sweets

noreply@blogger.com (Mohanan Kulathummulayil) — Sat, 9 Jun 2012 21:00:00 +0300

Chocolates and Coffee sweets in new style on display

noreply@blogger.com (Mohanan Kulathummulayil) — Sun, 6 May 2012 22:09:00 +0300

ചോകലറെസ്
ചോക്ലേറ്റ് പുത്യ ഡിസൈനില്‍ വച്ചിരിക്കുന്നു


جامييلاثون من نا شوكولاته

New Cakes and Sweets

noreply@blogger.com (Mohanan Kulathummulayil) — Wed, 18 Apr 2012 23:21:00 +0300

Vareity of Cakes being sold from Our Shop

noreply@blogger.com (Mohanan Kulathummulayil) — Fri, 10 Feb 2012 13:05:00 +0300

Our Nuzha Show room

noreply@blogger.com (Mohanan Kulathummulayil) — Sun, 25 Dec 2011 21:45:00 +0300

Nuzha Outlet

Branded chocolates on display

Chocolates on display

Chocolate Displays in Quortuba branch

noreply@blogger.com (Mohanan Kulathummulayil) — Tue, 13 Dec 2011 22:42:00 +0300

Arab Snacks for Party treats

noreply@blogger.com (Mohanan Kulathummulayil) — Sat, 3 Dec 2011 22:54:00 +0300


Felafil toast

We are one of the leading Chocolate shops in Kuwait familiar among Kuwaitees with selling first quality imported chocolate and home made coffee sweets (Hallu Gawa) with delicious fillings and different designs in reasonable prices. For variety of Coffee sweets ( Hallu Gawa) with traditional sweets fillings such as Kamar Aldin (Dried Apricot Paste), Rehash( Hallwa Thahinia), Halwa Bahraini, Tamar( Dates fruits)and a variety of Guraibas (Arab Traditional cookies).
Our experts are preparing Fatair ( Arab snacks) for party treats. Some of them are shown below.........


Ready for delivery

Different kinds of snacks


Tart, Warag Inab, Salads etc

noreply@blogger.com (Mohanan Kulathummulayil) — Sun, 5 Dec 2010 23:30:00 +0300

Happy Eid Al Az’ha

We are one of the leading Chocolate shops in Kuwait familiar among Kuwaitees with selling first quality imported chocolate and home made coffee sweets (Hallu Gawa) with delicious fillings and different designs in reasonable prices. For variety of Coffee sweets ( Hallu Gawa) with traditional sweets fillings such as Kamar Aldin (Dried Apricot Paste), Rehash( Hallwa Thahinia), Halwa Bahraini, Tamar( Dates fruits)and a variety of Guraibas (Arab Traditional cookies).
Following are some of our seasons products are displayed in our QUORTUBA outlet. HAJJ MABROOR WA DANBU MAGFOOR

Chocolate Bavarian Slice recipe - Best Recipes

noreply@blogger.com (Mohanan Kulathummulayil) — Mon, 12 Oct 2009 23:01:00 +0300

Chocolate Bavarian Slice recipe - Best Recipes

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Pumpkin Butter Morning Glory Muffins

noreply@blogger.com (Mohanan Kulathummulayil) — Sat, 10 Oct 2009 20:23:00 +0300

Pumpkin Butter Morning Glory Muffins

Posted using ShareThis Muffin

Pumpkin Butter Morning Glory Muffins

noreply@blogger.com (Mohanan Kulathummulayil) — Sat, 10 Oct 2009 20:23:00 +0300

Pumpkin Butter Morning Glory Muffins

Posted using ShareThis

Pumpkin Butter Morning Glory Muffins

noreply@blogger.com (Mohanan Kulathummulayil) — Sat, 10 Oct 2009 20:23:00 +0300

Pumpkin Butter Morning Glory Muffins

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Cup cakes tower & slices

noreply@blogger.com (Mohanan Kulathummulayil) — Wed, 7 Oct 2009 21:40:00 +0300

Recipes from Baking bites

noreply@blogger.com (Mohanan Kulathummulayil) — Thu, 24 Sep 2009 23:48:00 +0300

I’ve always liked the oat and fig flavor combination of Fig Newtons (or similar knock-offs), as the subtly nutty oat flavor goes very well with the rich, sticky sweetness of the fig filling. The texture of the cake-like cookies is not always ideal, however. It might just be a freshness issue, but I never liked getting a batch of fig newtons were the edges were hard or tough and took away from the otherwise soft chewiness of the cookie.
I used the same flavor combination in these Fig Jam Bars, which are a bar cookie and not individually sliced as Fig Newtons are. The tender dough reminds me of a very soft shortbread, because it has a rich buttery flavor in addition to the flavor of oats, and pretty much melts in your mouth as you chew. Oat flour is sold in many grocery stores, and is easily available at Whole Foods and other health food-type markets. All it really is is oats that are ground to have the consistency of flour. You can make it yourself by whizzing rolled or quick-cooking oats in the food processor until they are very finely ground.
I used fig jam as the fig filling, which is very convenient. I’ve seen some fig bar recipes in the past that have you rehydrating dried figs, cooking them with sugar and pureeing them before using them in the recipe, and while I’m sure it’s good, it’s a little too time consuming for me. I find fig jam at farmers markets and at most grocery/specialty stores, but you can also make your own at home with fresh figs, if you find yourself with a surplus of fruit. I used Mountain Fruit Co.’s The Fig Galaxy - Black Mission Fig Jam for my bars.
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Magic Bars April 20
Filed under Recipes, Cookies - Bar Cookies and Brownies, Chocolate by Nicole 15 comments
Magic bars have been around for quite some time, and even though their name alone isn’t that descriptive, if you’ve been to some kind of school bake sale in the past few decades, you’ve probably seen or eaten them. These chewy bar cookies have a layers of chocolate, nuts and coconut, soaked in sweetened condensed milk, and all stacked on a graham cracker crust. They’re called “magic bars” because you don’t have to do much mixing - just layer everything in the pan and bake. Once the timer goes off in the oven, like magic, the bars have melded into a delicious treat.
I’ve seen the bars with slightly different components and in slightly different orders to the layers. I used the order I mentioned above: graham crust, chocolate, nuts, coconut, sweetened condensed milk. For my magic bars, I used Guittard semisweet chocolate chips, roasted and salted pecans, and unsweetened coconut. I also incorporated some oats into my crust to give it a little more depth of flavor. I think that using salted nuts really makes a big difference in the finished bars because it keeps them from being too sweet. With the salted nuts, there is just the slightest hint of a savory element in with the chocolate and coconut.
The finished bars end up being moist, chewy, crunchy and incredibly addictive. It’s a bonus that they’re so simple to make. These bars are good both at room temperature and when they’re chilled. I especially recommend chilling them if it’s hot outside, as the bars tend to get a little too soft and melty during the summer.
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By Cracky Bars March 23
Filed under Recipes, Cookies - Bar Cookies and Brownies by Nicole 11 comments
“By cracky!” is one of those great, old-timey phrases that you don’t hear too much any more. Although if you have some older relatives it might come out once in a while in place of “by golly” or “by gosh” (or some similar euphemism). And, you might start hearing it around the kitchen if you add these to your repertoire because they’re By Cracky Bars! The recipe comes from the 1953 Pillsbury Bake Off booklet, and was the 2nd prize winner of the junior baker contest that year.
The bars are quite unusual in flavor and texture, but are easy to make and deliver a lovely presentation with all their stripey layers. They come in somewhere between a pound cake and a cookie in texture. Like a pound cake, they are fairly dense, but not heavy at all and quite tender when you bite into them. Like a cookie, they’re a little bit drier than a traditional cake would be, but have just enough of a crunchy texture that the whole combination works perfectly. They go very well with milk.
The batter/dough for the top and bottom layers of the bar is the same. To one portion of the batter, you stir in a small amount of melted chocolate and a generous amount of chopped walnuts. To the rest of the batter, you simply add chocolate chips. The middle layer is actually graham crackers that have been laid between the chocolate and vanilla batters. The graham adds a subtle crispiness, but is very subtle and seems to add more to the presentation than anything else.
These bars keep well and are easy to travel with. They’ll appeal to those who like cookies and those who like cake, and will definitely find fans with the chocolate-loving crowd thanks to all the chips in the top layer of batter. The bars are not nearly as tall as they appear in the photo above; the bars are probably no more than an inch high. I cut my batch into smaller squares, rather than longer bars, so that I could serve more people with it.
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Chocolate Mint Cookie Squares March 11
Filed under Recipes, Cookies - Bar Cookies and Brownies, Chocolate by Nicole 16 comments
They might look like fudgy brownies, but these Chocolate Mint Cookie Squares are actually far closer to the cookie side of the spectrum where bar cookies are concerned. They are fairly firm, with a nice chew to the center, like a thick cookie. The recipe is a play on the Caramel Oatmeal Brownies I made a while back. This time around, I added some chocolate to the oatmeal cookie crust base, incorporated mint into the brownie layer and topped the whole thing off with a layer of mint chocolate glaze.
Even though the texture is nothing like that of a Girl Scouts Thin Mint cookie, the flavor is pretty similar - which is what I was hoping for, since those cookies definitely served as the inspiration for these squares. The chocolate-mint flavor of those cookies is one of the things that makes them so popular. The richness of the chocolate is cut but the bright mint flavor, leaving you with a slightly fresh feeling in your mouth and the desire for another bite.
As I mentioned above, the squares are chewy and quite cookie-like, not moist and melt-in-your-mouth like a brownie. The filling contrasts nicely with the slightly crispy base of the bar, and the mint chocolate topping adds a lot of richness. I really like the flavor and texture that the oatmeal base provides. It’s hint of chocolate is subtle, but the nuttiness from the oats and the sweetness from the brown sugar makes these treats taste very satisfying. I would cut these into small squares to serve, as they’re almost like eating a mint chocolate cookie candy bar.
These are good the day they are made, but I think they’re even better the next day (after being stored in an airtight container) because the mint chocolate flavors blend and come out more strongly.
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Buttermilk Lemon Bars March 2
Filed under Recipes, Cookies - Bar Cookies and Brownies by Nicole 19 comments
It’s been quite some time since I made a batch of lemon bars. Lemon bars are a classic bake-sale item, like brownies and chocolate chip cookies, and because they seem like such a staple of homemade baked goods, I think I overlook them a little too often in favor of more unusual recipes. It’s too bad because good lemon bars are really delicious. A slightly crisp shortbread crust is the perfect contrast to a creamy sweet-tart filling.
This lemon bar recipe uses buttermilk, as well as lemon juice, in the filling. The buttermilk mellows the lemon filling a little bit, taking the edge off of the tartness usually associated with lemon alone. As a result, the bars have a wonderful lemon flavor, but seem to taste a bit sweeter and richer than some other lemon bars. The filling recipe is very simple and there is no flour or cornstarch included in it, so the filling is very tender, more like a lemon curd than the chewy lemon topping I’ve encountered in some variations.
For the crust, I used a simple shortbread recipe that I turn to again and again. The filling is poured onto the crust while it is still hot from the oven, so there is no down time waiting for the crust to cool before completing the recipe. The bars are good at room temperature, but also taste good chilled. Dusting the tops with powdered sugar is a nice finishing touch for the bars. Remember to do it right before serving so that the fine sugar doesn’t absorb too much moisture from the bars.
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Geneva Show Room Displays

noreply@blogger.com (Mohanan Kulathummulayil) — Tue, 22 Sep 2009 22:44:00 +0300

Geneva Show Room Displays

noreply@blogger.com (Mohanan Kulathummulayil) — Tue, 22 Sep 2009 22:03:00 +0300

Kuwait Bakers Blog: Kuwait Bakers Blog

noreply@blogger.com (Mohanan Kulathummulayil) — Mon, 21 Sep 2009 22:16:00 +0300

Kuwait Bakers Blog: Kuwait Bakers Bloggenevasweetsblog.blogspot.com