• 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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  • Coconut Mastic Macaroons

    I tried a variety of coconut macaroon recipes in the last couple of months but none of them made me want to make them again, until I saw this recipe for irresistibly golden coconut macaroons. I was so intrigued but the technique that requires cooking the coconut batter on the stovetop before shaping into balls

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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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  • Barazek (Sesame Pistachio Cookies)

    I don’t know where to start describing Barazek to people who are not familiar with this traditional Syrian pastry. The title of the post makes it seem like a simple recipe, but it’s definitely not your average everyday treat. The buttery crunchy texture of the thinly spread baked dough is contrasted with chewy toasted honey sesame seeds

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  • Double Chocolate Almond Biscotti

    Traditional biscotti never appealed to me. I always found them to be plain, way too crunchy, and sometimes tasteless. It wasn’t until recently that I completely changed my mind when I had an anise biscotti at a local neighborhood bakery. Their version of the cookie is crunchy from the outside yet chewy from the inside

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