Making Lebanese desserts may seem impossible – especially if you live in an Arab country where the best sweets are readily available. But it’s not as hard as you think, and all the ingredients used for this Halawet El-Jibn recipe are not hard to find. I bet you’ll be surprised to know how easy it
Bohsalino reminds me of my grandmother’s kitchen and how dedicated she is as a cook and baker. I always watch her prepare this Lebanese dessert when she visits Lebanon. It used to look so complex to me: grinding the pistachios, magically turning them into a sweet paste, and sandwiching it with creamy kashta (fresh Lebanese
Sfouf is by far one of my favorite Lebanese desserts. It’s a moist cake characterized by its intense yellow color from the turmeric spice. It is made from semolina, flour, oil, sugar, and aniseed which gives it a distinctively awesome taste. Some people say it has a “magical” taste – and hey, I don’t disagree.