A quick and easy Lebanese milk pudding dessert that’s so quick to whip up. I love making this for breakfast, a brunch get-together, or an afternoon dessert. Ingredients 1 Liter (4 cups) whole milk 50g (6 Tablespoons) cornstarch 110g (½ cup) granulated sugar 2 Tbsp orange blossom water Strawberries, blueberries, crushed pistachio or any other
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’ve been playing around with this recipe for quite some time now and made several versions of it with different winter fruits. The addition of the semolina and high-quality olive oil in the batter makes a tender and light cake that’s complex in flavor. It’s studded with quince, that’s slightly roasted in orange blossom water
When I visit the farmer’s market on Sundays, I always buy a couple of necessary things like grape tomatoes, goat cheese, fresh farm eggs, herbs, mushrooms, berries, and of course tree-ripened peaches. I can’t get enough of peaches during the summertime and they make wonderfully seasonal sweet pie fillings. The combination of the sweet peaches
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
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