Dry basbousa feels sandy and crumbly instead of soft and syrupy. Usually, the cause is too much semolina, too little fat, overbaking or the wrong amount of syrup. Fortunately, each…
This easy cheese knafeh is made in a frying pan on the stove, so you do not need an oven or a special tray. You get a crispy, golden kataifi…
This crispy baklava recipe makes the classic tray baklava: many thin, buttery phyllo layers, a rich filling of walnuts and pistachios, and a fragrant syrup that soaks in without making…
Homemade ashta is the thick, silky Middle Eastern cream used to fill qatayef, top knafeh and layer into sweets like halawet el jibn. Traditional ashta is made by skimming the…
Maamoul cracking is one of the most common problems during Eid baking. The dough splits when you shape it, the pattern breaks in the mold, or the cookies crack in…
Basbousa without semolina is the answer when you want this classic syrup cake but have no semolina in the kitchen. All-purpose flour and desiccated coconut give a soft, slightly grainy…
The right knafeh syrup ratio is 2 parts sugar to 1 part water by volume. As a result, you get a medium syrup that soaks into the crust without making…
To keep baklava crispy, pour cold syrup over hot baklava, bake it until deep golden, use clarified butter and store it uncovered or loosely covered. In most cases, soggy baklava…