• Apple Cake with Spelt Flour

    A wonderful apple cake recipe that’s highly customizable. I lightly adapted Emiko Davies‘ recipe and added thinly slices apples to give the top of the cake a rustic look. Feel free to fold in chopped toasted walnuts in the batter or plump raisins to add texture and a chewy bite to the soft melt-in-your mouth

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  • Katayef bi Ashta

    People often tell me that they’re not good at baking because it requires a lot of precision and it’s less forgiving than cooking. They sometimes ask me what recipes they should start experimenting with and I usually recommend cookies, brownies, or one bowl cake recipes that don’t have a lot of steps. I’m adding these

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  • Ma'amoul Mad bil Tamer

    Ma’amoul mad literally means ma’amoul spread in Arabic. It’s a slightly tweaked version of the regular semolina date cookies I posted in January, where the date filling is spread between two pieces of dough and cut into squares or diamonds before baking. I changed the ratio of the fine to coarse semolina for the dough to

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  • Sfouf bi Debes (Carob Molasses Cake)

    Sfouf is the most popular recipe on my blog: it’s a semolina anise seed tea cake that’s fluffy, moist, incredibly flavorful and vegan. The baking time is actually longer than the time it takes to mix all the ingredients together; it’s no wonder why it is the most viewed page on this site! This version of sfouf is made with

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  • Ma'amoul Bil Tamer (Semolina Date Cookies)

    For as long as I can remember, all the women in my family have made these Ma’amoul cookies for the Christmas and Easter holidays. They would all gather together at my grandma or mom’s home to bake the cookies while drinking fenjan ahweh (Arabic Coffee), gossiping about family members, and passionately discussing current events. It literally

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  • Pistachio Baklava

    The intense smell of melted butter began to swirl in my tiny apartment. I peeked into the oven to assure that the little diamond shaped baklava pieces were nicely bronzed and crisp. I knew it was time to take them out. Placing the pan on the stove, I quickly reached for the cold rose flower and

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  • Barazek Ice Cream

    I remember having black sesame ice cream for the first time at a Japanese restaurant in NYC and I immediately fell in love with the intense nutty flavor. At first I thought it was a very odd ice cream choice, especially that its color is a muted dark grey, but it ultimately became one of

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