• Sesame Oatmeal Cookies

    Tahini is constantly on rotation in my kitchen. I love to use it in salad dressings, drizzle it on roasted vegetables, or mix it in carob molasses for a quick dessert. I’ve also been experimenting with it in pastries and found that the sesame taste overpowers neutral-ish ingredients like a carrot or zucchini. However, it

    Continue Reading
  • 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

    Continue Reading
  • 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

    Continue Reading
  • 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

    Continue Reading