Diwan Al-Muhanna Sweets

One of the institutional faces of Damascus sweets. The family dates the story to 1935; today it is a kitchen house with branches in Malki, Mazzeh, Ghassani and Dummar, running from daily production to gift boxes. The two stars of the counter are clear: mabroumeh — pistachio filling wrapped and twisted in fine kadayif threads — and cream-filled halawet el-jibn. Around them line up warbat, ghraybeh, pistachio maamoul and trays of baklava.

Getting there

There are many branches; a visitor’s path falls easiest to the Malki and Mazzeh doors. The central order line works too — having a tray sent to your hotel is an ordinary piece of shopping in Damascus.

What to buy

Mabroumeh is the signature here: fine-stranded, generously filled, and it holds together under the knife. The halawet el-jibn is filled with fresh cream daily; buy it the day you mean to eat it. Gift boxes are made up by weight, and a mixed tray is the safest first order.

When to go

Before the Eids and through Ramadan the order queue grows; for a calm visit an ordinary afternoon is enough.