
Semolina Cake (BASBOUSSA)
Basboussa in Egypt, nammoura in Lebanon, h’risseh in Syria, and revani in Turkey—all of these names describe a simple sponge cake made with semolina and

Basboussa in Egypt, nammoura in Lebanon, h’risseh in Syria, and revani in Turkey—all of these names describe a simple sponge cake made with semolina and

The most elegant of all Moroccan pastries, cornes de gazelles (meaning “the horns of a female deer”) are a labor of love as they are

Meghli is the sweet par excellence that is associated with newborns, especially with newborn boys. Lebanese home cooks make industrial quantities of meghli whenever new

Khoshaf gets its name from Persian—khosh-ab (good water)—suggesting that it probably originated in Persia, although you can find it with slight variations throughout the Levant.

Orange flavor is very popular and is used in many Arabic sweets. Candied orange peels are used in many desserts, but you can also eat

I want to share this recipe with you because it contains grape molasses, which is such an important element in our cuisine. It consists of

This cake is not as sweet as Arabic pastries tend to be. It is known for its beautiful yellow color. MAKES: about 20 pieces

Everyone loves this classic Lebanese cake, especially the little ones. MAKES: about 20 pieces INGREDIENTS: 2 teaspoons baking powder 2 cups (450 g) butter 4¾

This Lebanese sugar syrup is quite thick and flavored with rose water and orange blossom water. Everyone loves this syrup, and it is used in


