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
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
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
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