Nougat - Arabic Sweets


Story of nougat

Can help us understand in a more objective way this product. Nougat, defined as “roasted seeds (almonds, hazelnuts, pistachios, pine nuts) kept together by a sweet paste made with honey, egg white, sugar and in some cases flavours” is far from being just an Italian specialty. The Sicilian word seems to be derived from an Arabic word, thus suggesting a Middle Eastern origin. Anyway, “torrone” is well known also in France, where it is called “touron” or “nougat”, derived from Latin “nucatum”.


In Provence, before the introduction of the cultivation of almonds in the seventeenth century, nougat was produced with nuts. In Spain it is called “turrón”and written documents report the presence of this product since the fifteenth century. The Spanish word is quite similar to the Italian “torrone” and its most reliable origin can be found in the Latin verb “torrere”, which means toast. 

Finally, if we take into consideration the general concept of «seeds kept together by a sweet paste», we find out that nougat is in fact part of a wide range of products produced in many countries, from the Slavic countries to Middle East and India, and usually defined with the word “halva”. These genuine products can be considered to be the roots of our taste for sweets and they are probably the oldest sweets in the world.

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Why our Arabic Sweets?
  1. Always fresh
  2. Packed upon orders
  3. One year shelf life
  4. Can be gifted on occasions

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Nutrition Facts

Soft Almond Nougat




0 mg

Total Fat

8 g


-- mg


1 g

Total Carbs

23 g


-- g

Dietary Fiber

2 g


-- g


22 g


-- g


3 g


2 mg



Vitamin A




Vitamin C




*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Did you know ?
  1. There are three basic kinds of nougat.
    1. The first, and most common, is white nougat (mandorlato or torrone in Italy, turrón in Spain), made with beaten egg whites and honey; it appeared in Cologna Veneta, Italy, in the early 15th century, in Alicante, Spain with the first published recipe in the 16th century, and in Montélimar, France, in the 18th century.
    2. The second is brown nougat (nougat noir in French, literally "black nougat"), which is made without egg whites and has a firmer, often crunchy texture.
    3. The third is the Viennese or German nougat which is essentially a chocolate and nut (usually hazelnut) praline.
  2. The magic is in the almonds and honey
  3. Nougat is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit.
  4. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates.
  5. The word nougat comes from Occitan pan nogat (pronounced [ˈpa nuˈɣat]), seemingly from Latin panis nucatus 'nut bread' (the late colloquial Latin adjective nucatum means 'nutted' or 'nutty').

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Mann & Salwa

Manna was the supernatural food God gave to the Israelites during their 40-year wandering in the desert. The word manna means "What is it?" in Hebrew. Manna is also known as bread of heaven, corn of heaven, angel's food, spiritual meat.

Mann w Salwa, also known as Mann al-Sama (Manna from heaven) is a delectable white, spongy and gummy Middle Eastern sweet that has cardamon, honey, toasted broken walnuts, pistachios, and skinless almonds.

It is said that Mann is a substance that God provided for his chosen people during their travels in the desert according to the Bible.  It was also said to have been sweet to the taste, like honey. The particularly exquisite taste of Manna and Salwa is pleasant, with the very gentle and distinct taste of cardamon spice.

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