Shortbread

oat flour (about 100 grams) • egg • baking powder • salt • honey, or more to taste • unrefined coconut oil or clarified butter (about 60 ml) • For the filling: date paste mixed with 1 tablespoon coconut oil and cinnamon

fine semolina (about 700 grams) • all-purpose flour (about 300 grams) • ghee (about 400 grams) • sugar (about 200 grams) • maamoul spice mix (or kahk spices) • ground mahlab • warm milk (about 200 ml) • walnuts, chopped (about 500 grams) • thick simple syrup • powdered sugar • orange blossom water and 1 tablespoon rose water • ghee

ghee (about 225 grams) • semolina flour (about 160 grams) • all-purpose flour (about 315 grams) • powdered sugar (about 24 grams) • water or milk (60 ml) • mahlab (ka'ak spice) • instant yeast • baking powder • Filling • date paste (about 200 grams) • finely chopped nuts (about 120 grams) • honey (about 21 grams) •

fine semolina (about 240 grams) • all-purpose flour (about 250 grams) • sugar (about 100 grams) • baking powder • mahlab or kahk spice • salt • melted clarified butter or ghee, cooled (about 225 grams) • oil (about 60 ml) • milk (about 120 ml) • Filling ⬇️ • date paste (about 14 ounces) • ground cinnamon •

(about 8 cups) all-purpose flour • ghee (at room temperature) • unsalted butter (at room temperature) • ground mahlab • rose water • orange blossom water • salt • homemade sweetened condensed milk • For the filling • (about 1 1/8 pounds) date paste • ground cinnamon • ground cardamom •

butter (about 7 tablespoons) • Kiri cheese squares (or 4 ounces cream cheese) • flour (about 120 grams) • maamoul spice mix or mahleb • anise seeds • ground fennel seeds • cardamom • sugar • date paste (for filling) or walnuts

all-purpose flour (1 kilogram) • unsalted butter, at room temperature (400 grams) • powdered sugar • powdered milk • vegetable oil • eggs • vanilla extract • mahlab (ground cherry pit spice) • baking powder • salt

softened butter • powdered sugar • Kiri cheese squares (or 4 ounces cream cheese) • all-purpose flour • For the filling: • Date paste + 1 teaspoon ghee (or unsalted butter)

unsalted butter (200 grams), at room temperature • large egg • vanilla extract • all-purpose flour (about 350 grams) • powdered milk • baking powder • salt • vegetable oil (60 ml) • granulated sugar (100 grams)

plus 6 tablespoons unsalted butter (200 grams) • oil • powdered sugar • egg • ground anise • baking powder • all-purpose flour (about 425 grams) • Date paste with a pinch of ground cardamom for flavor

semolina (about 160 grams) • all-purpose flour (about 125 grams) • melted butter (about 115 grams) • baking powder • salt • powdered sugar • milk (about 120 ml) • For the date filling: • soft, pitted black dates (about 180 grams), peeled • butter • ground cinnamon

all-purpose flour (about 60 grams) • semolina (about 80 grams) • vegetable oil (about 120 ml) • ghee (about 200 grams) • yeast • salt • sugar • Filling: crushed peanuts, cinnamon, and sugar

sifted all-purpose flour (about 250 grams) • very fine semolina (about 160 grams) • softened butter (not melted) or use 3/4 cup butter and 1/4 cup ghee • powdered sugar (about 30 grams) • milk (add more or less as needed for the dough) • mahlab • ground mastic • baking powder • salt • Vanilla • powdered milk • link

all-purpose flour (about 260 grams) • semolina flour (about 210 grams) • powdered sugar (about 80 grams) • powdered milk (about 50 grams) • heaping cup melted butter or a mix of butter and ghee, not hot (about 200 grams) • baking powder • mahlab (optional, for flavor) • Orange blossom water or pistachio essence • Vanilla extract • salt • little water or milk, as needed, to bring the dough together • date paste (about 500 grams), for filling

oat flour (about 125 grams) • cornstarch (about 30 grams) • milk • baking powder • instant yeast • mahlab (optional) • cinnamon • salt • small egg • melted butter (about 55 grams) • honey • sesame seeds •

all-purpose flour • fine semolina flour • ghee • (2 sticks, 226 grams) unsalted butter • sugar • espresso cup (about 1.7 fl oz/50 ml) orange blossom water • espresso cup (about 1.7 fl oz/50 ml) rose water • baking powder • mahlab (ground cherry pits, optional) • warm milk (for kneading)

flour (about 375 grams) • salt • instant yeast • milk (about 240 ml) • oil (about 240 ml) • For the filling • semolina (about 160 grams) • sugar (about 200 grams) • cinnamon • water (about 120 ml) • For the syrup • sugar (about 600 grams) •