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
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
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
Can you believe it’s almost 2014? Where did time fly?! I haven’t posted a recipe here in over 5 months! But I’m back just in time for the biggest holiday of the year. It’s that time of year again when people start shopping, wrapping presents, decorating their homes, cooking, and of course baking Christmas cakes!