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…
Good sugar syrup storage keeps your attar or simple syrup clear, fresh and ready for knafeh, basbousa, baklava and drinks. Because sugar is a natural preservative, syrup lasts quite a…
Good baklava storage keeps the layers crisp and the syrup sweet for days. Because baklava is full of sugar syrup and butter, it keeps well at room temperature. However, the…
Fried qatayef should be crisp and golden outside, with a warm walnut filling that stays sealed inside. However, the most common qatayef frying problems are pancakes that open in the…
Rubbery knafeh cheese is a common disappointment: instead of soft, stretchy strings, the filling turns firm, squeaky or chewy as soon as the knafeh cools. Usually, the cause is the…
Sugar syrup crystallization turns smooth, clear attar into a cloudy, grainy syrup with hard sugar crystals at the bottom of the jar. It happens to many home cooks; however, it…