🥮 Warbat
Warbat are small triangles of buttery phyllo pastry filled with thick cream (ashta), baked until golden and soaked in cold sugar syrup. Each piece is flaky outside and soft and creamy inside. They are finished with chopped pistachios and are especially popular during Ramadan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 12 sheets phyllo pastry
- 400 g ashta or thick cream
- 60 g butter, melted
- 250 ml sugar syrup
- 30 g pistachios, chopped
Method
- Brush each phyllo sheet with melted butter and fold or stack into strips.
- Place a spoonful of cream at one end and fold into a triangle.
- Arrange on a tray and brush the tops with butter.
- Bake at 180 °C for 20–25 minutes until golden.
- Pour cold syrup over the hot pastries and sprinkle with pistachios.
How to make it lighter
- Brush the phyllo lightly — 1 tbsp butter ≈ 100 kcal.
- Drizzle only half the syrup and let the pastries rest so it soaks in.
- Enjoy one piece with tea rather than a plateful.
History
Warbat belong to the Levantine tradition of syrup-soaked phyllo sweets, and are widely sold by sweet shops in Syria, Lebanon, Jordan and Palestine. They are a familiar sight on Ramadan and holiday tables across the region.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Warbat and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →