Lebanese Warbat (Warbat)
وربات WarbatSay it: war-BAHT
Warbat is a beloved Lebanese sweet pastry made of thin, flaky layers of phyllo dough filled with creamy semolina pudding and drenched in fragrant orange-blossom and rose-water syrup. Traditionally served during Ramadan and special celebrations, these diamond-shaped pastries offer a delightful contrast of crisp golden pastry and smooth, aromatic filling. The combination of buttery crunch and floral sweetness makes warbat a standout treat on Lebanese dessert tables.
Lebanese Warbat (Warbat)
وربات, Warbat
Pronounced war-BAHT
- Serves
- 6
- Prep
- 30 min
- Cook
- 35 min
- Total
- 1 hr 5 min
- Level
- Medium
Also egg-free.
Allergens: contains gluten, milk, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Semolina filling
Syrup
Method
Make the syrup first. combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer 8-10 minutes until slightly thickened. Remove from heat, stir in orange blossom and rose waters, and let cool completely.
Prepare the semolina filling. in a medium saucepan, heat the milk, semolina, sugar, and salt over medium heat, stirring constantly.
Continue cooking and stirring until the mixture thickens to a smooth, pudding-like consistency, about 5-7 minutes. Remove from heat and stir in the butter, orange blossom water, rose water, and vanilla until fully incorporated. Let cool to room temperature.
Preheat oven to 350°F (175°C). Mix the melted butter with the vegetable oil in a small bowl.
Lay one sheet of phyllo on a clean work surface and brush generously with the butter-oil mixture. Place another sheet on top and brush again. Repeat until you have 4-5 layered sheets.
Cut the stacked phyllo into 4-inch (10 cm) squares. Spoon about 1 1/2 tablespoons of cooled filling into the center of each square.
Fold each square diagonally to form a triangle, pressing edges to seal. Alternatively, fold into diamond shapes by bringing opposite corners together. Place on a parchment-lined baking sheet.
Brush the tops generously with more butter-oil mixture. Bake 25-30 minutes until deep golden and the edges look crisp and flaky.
Remove from oven and immediately pour the cooled syrup evenly over the hot pastries. Let them absorb the syrup for at least 30 minutes.
Sprinkle with chopped pistachios before serving at room temperature.
Regional variants
Some Lebanese families add a touch of mastic or orange zest to the filling for extra fragrance. A modern twist replaces part of the semolina with ground almonds or uses a ricotta-based cream filling.
Cook's notes
- Keep unused phyllo covered with a damp towel to prevent it from drying out while working.
- The syrup must be completely cool and the pastries hot for proper absorption; this creates the signature crisp-yet-soaked texture.
- For best results, make the filling a few hours ahead so it has time to set before wrapping.
Serve with
Turkish coffee or mint tea
Make ahead and storage
Warbat taste best the day they are made but can be stored covered at room temperature for up to 2 days. Reheat briefly in a warm oven to restore crispness.
