1 piece (medium) of Baghdad dessert (80 g) has 272 calories. That works out to 340 calories per 100 g. It contains 43.2 g of carbs, 3.6 g of protein, 8.8 g of fat and 1.8 g of fiber. Its 0.3 mg of Manganese covers 13% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.

What is Baghdad dessert?

Baghdad dessert is made with semolina dough shaped around a date and walnut filling, baked until lightly golden, then sweetened with syrup. It belongs to a Middle Eastern tradition of rich, syrup-soaked pastries. The outside is tender with a lightly firm edge, while the centre is soft and densely sweet.

In its region, it is served for celebrations and when welcoming guests; it also pairs naturally with tea or coffee. English-speaking readers may enjoy it as a small dessert after a meal or alongside a hot drink. It is rich in carbohydrates and energy, with comparatively modest protein and fibre; 100 g provides 340 kcal. A smaller piece keeps the sweet finish satisfying without making it the centre of the meal.

Baghdad dessert Nutrition Facts

Selected: 100 g

340

KCAL / 100G

Carbs

54g

· 20% DV

Protein

4.5g

· 9% DV

Fat

11g

· 14% DV

Fiber

2.2g

· 8% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 65% · Protein 5% · Fat 30%

Baghdad dessert Vitamins & Minerals

Vitamins

Biotin

2µg · 7% DV

0.07mg · 6% DV

0.25mg · 5% DV

Vitamin E

0.8mg · 5% DV

Minerals

Zinc

1mg · 9% DV

Phosphorus

65mg · 9% DV

Calcium

55mg · 6% DV

Iron

1mg · 6% DV

How Nutritious Is Baghdad dessert?

Nutrient density

Low

22/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

24/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Baghdad dessert Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Baghdad dessert

To burn the 340 calories in 100 g:

🚶

84min

Walking (5 km/h)

🏃

35min

Running (8 km/h)

🚴

46min

Cycling

🏊

40min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Baghdad dessert Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Baghdad dessert Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs yes

Peanuts free

Tree nuts yes

Fish free

Soy free

Sesame free

Which Diets Is Baghdad dessert Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Baghdad dessert Fat Profile

SATURATED

2.6g

MONOUNSATURATED

2.8g

POLYUNSATURATED

3.1g

⚖️

Omega 6:3 ratio 16.9:1

Above the ideal 4:1 (16.9:1).

Compare Baghdad dessert

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Baghdad dessert vs Caramel sauce20 kcal more per 100 g

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Baghdad dessert vs Dark chocolate200 kcal fewer per 100 g

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Baghdad dessert vs Höşmerim20 kcal more per 100 g

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Foods Similar to Baghdad dessert

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Rose Turkish delight

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🍯

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🍫

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320 kcal

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Frequently Asked Questions About Baghdad dessert

What is Baghdad dessert?

Baghdad dessert is a syrup-soaked pastry made with semolina dough and commonly filled with dates or a date-and-walnut mixture. Recipes vary, but the pieces are usually shaped individually, baked until lightly browned, then soaked with syrup.

Is Baghdad dessert made with dates or walnuts?

Baghdad dessert can contain dates, walnuts, or both. Date filling gives the pastry its dark, soft center, while walnuts add a firmer, nutty texture; the filling depends on the particular recipe or bakery.

How is Baghdad dessert different from baklava?

Baghdad dessert is usually shaped as individual pieces with a semolina-based dough and a date or walnut filling. Baklava is typically made from many thin pastry layers layered with nuts, then soaked in syrup.

Is Baghdad dessert Iraqi or Turkish?

The name Baghdad dessert points to Baghdad, but recipes sold or made under this name can vary, and the name alone does not establish a single origin. It is also prepared in Turkish home and bakery traditions as a syrup-soaked semolina pastry.

How do you make Baghdad dessert at home?

Make a pliable semolina-based dough, place a small amount of date or date-and-walnut filling inside each piece, and seal and shape them. Bake until lightly browned, then add syrup using the temperature method specified in your recipe.

Why does Baghdad dessert crack while baking?

Baghdad dessert can crack if its dough is too dry, if the filling is exposed, or if the pieces were not sealed well. Keep the dough pliable, avoid overfilling, and close the edges before shaping and baking.

How do you keep Baghdad dessert from getting soggy?

To keep Baghdad dessert from turning soggy, pour syrup gradually rather than leaving the pieces submerged in a pool. Follow the recipe’s hot-and-cool syrup method, and let excess syrup drain from the tray before storing.

Can you freeze Baghdad dessert?

Yes, Baghdad dessert can be frozen, and it generally keeps its texture better if frozen before adding syrup. Seal it well, thaw it fully, then add freshly prepared syrup; already-soaked pieces may soften more after thawing.

How should Baghdad dessert be served?

Serve Baghdad dessert at room temperature so the semolina dough and filling are easy to enjoy. Because it is syrupy and rich, small portions work well; coffee or unsweetened tea balances its sweetness.

How long does Baghdad dessert keep?

Baghdad dessert keeps for a few days in a covered container in a cool, dry place, provided the room is not hot. Refrigerate it in warm weather, though chilling can make the pastry firmer; bring it toward room temperature before serving.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026