This Middle Eastern rice pudding, known in Arabic as roz bel laban, is creamy, gently sweet, and fragrant with rose or orange blossom water. It is made with short-grain rice…
This Nabulsi knafeh recipe makes the famous knafeh of Nablus: a thin, golden crust of finely ground kataifi over a thick layer of soft, stretchy white cheese, soaked in warm…
Kunafa khishneh is the coarse, crunchy style of kunafa. Instead of grinding the kataifi into crumbs, you keep it in long buttered strands, so the top bakes into a crisp,…
This halawet el jibn recipe makes the famous Syrian "sweet of cheese": a soft, stretchy dough of melted cheese and semolina, rolled around cold ashta cream and finished with syrup,…
This sfouf recipe makes the classic Lebanese yellow cake: soft, lightly sweet and golden from turmeric, with a gentle anise flavor and a crisp tahini base. It contains no eggs,…
This namoura recipe makes a soft, moist Lebanese semolina cake, baked with yogurt and coconut, topped with almonds, and soaked in fragrant orange blossom syrup. Each square is sweet, tender…
This pistachio maamoul recipe makes buttery semolina cookies that melt in your mouth, filled with bright green pistachios scented with orange blossom water. Pistachio maamoul is the most prized version…
This walnut maamoul recipe makes soft, buttery semolina cookies with a warm filling of walnuts, cinnamon and rose water. Walnut maamoul is less sweet than the date version and less…
This date maamoul recipe makes soft, buttery semolina cookies filled with sweet date paste, warm cinnamon and a hint of cardamom. Date maamoul is the classic Eid cookie in many…
This tiramisu recipe layers coffee-soaked ladyfingers with a light, silky mascarpone cream and finishes it with a dusting of cocoa. It needs no oven, and in fact it tastes best…