Damas Sweets Established the business on 2011 and expand to have special central kitchen in Ampang on 2013 and in 2015 move the kitchen to bigger space with more Machines to meet the market needs and improve the quality and time of services for our customers.
As also Damas Sweets joined many fairs and exhibition locally in Malaysia ( MIHAS – OIC – Menara KL – PWTC F&B – chocolate Fair and exhibition – IIUM -….etc)
Based on its long experience, Damas Sweets specializes in manufacturing various kinds’ sweets more than 40 types such as:
melting Cookies (Bettyfour), traditional Barazek, Graybeh, Maamoul Walnuts, Date, Sesame and Pistachio Baklava Pistachio, Rose, Cashew, Creamy kol Wshkor, Sparrow’s nest ( Taj almalek), Ballorieh, Kunafa, Katayef, and cream products.
As only Damas Sweets produce all types of sweets starting from the finest and selected raw materials reaching the ready to eat products
Arabic ice cream: our ice cream is homemade of finest natural ingredients with nice pistachio in to give our customers the taste that they enjoy and cannot resist.
In addition, you will find many more delicious items at our shop.
We are insistent on continuing our success, achieved with your support and we promise only the best, always.
To introduce the original Mediterranean and Syrian sweets culture to Malaysia and east Asia that is hard to find in this part of the world and represent this culture we should : choose the finest Nuts all over the world, reselect the ingredients carefully, adding our professionals chefs experience to give our customers the ultimate taste that will take them around the world with every piece and every bite.
Using natural ingredients, no preservatives, food chemical or colors added with low range of sweetness and cholesterol free make our foods belong to health foods and suitable for all ages and races and will provide your daily body needs ( proteins, vitamins, Carbohydrate, energy) .
Fresh and daily baked Baklava is not only a sweet it is an Art of Middle east food culture . the Art that you can taste it.
The History of Syrian Baklava
Syrian cuisine is a diffusion of the cultures of civilizations that settled in Syria, particularly during and after the Islamic era beginning with the Arab Umayyad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks. It is in many ways similar to other (Greater Syria) Levantine cuisines, mainly Lebanese, Palestinian, Jordanian and Iraqi.
Baklava is very sweet dessert pastry made of layers of flaky pastry filled with a mixture of grinding nuts and Syrup.
It must be sliced after baked and it must be brushed with sweet syrup. What many do not know is that baklava dates back to the 8th century BC when the Assyrian Empire was on its way to diminishing.
The reason it is Syrian authentically is that’ baklava, by nature in the Near East, required a pistachio called Red Aleppo that originated from a place called “Halab.” Halab translates to English as Aleppo. The name of the pistachio deduces its nomenclature from its birthplace and color. The pistachio is uniquely red.
Important tenants of this pistachio filled pastry are its identity in a social context, cultural significance, environmental climate, urbanization, and a large export trade internationally reckoned.
The Turkish, the Greek, the Italian, Egyptian, and the Persian do not recognize this kind of baklava as separate from their own since they use different forms of nuts and toppings.
This in turn eradicates the original authenticity and preservation of the dessert dish itself.
Although unanimously sweet, Syrian Baklava is different in flavor, texture, and shape.