Arabic

phyllo dough • –9 oz (200–250 grams) unsalted butter (use olive oil for a vegan version) • coarsely chopped walnuts (or blanched almonds) • coarsely chopped pistachios (optional) • almond flour • plain dry breadcrumbs • ground cinnamon • ground nutmeg • vanilla sugar or 2 teaspoons vanilla extract • sugar (granulated or brown) • orange, zested (or a few drops orange extract) – I prefer 2–3 tangerines • sugar •

phyllo dough • melted clarified butter (about 500 grams) • walnuts (about 500 grams) • almonds (about 500 grams) • ground cinnamon • ground cloves • water (about 1200 ml) • sugar (about 1200 grams) • honey (about 300 grams) • orange, halved (optional) • cinnamon sticks • whole cloves •

raw almonds (200 grams) • raw pistachios (200 grams) • vanilla sugar with lemon (or 1 teaspoon vanilla extract plus zest of 1 lemon) • phyllo dough • unsalted butter, melted (250 grams) • water (200 grams) • sugar (250 grams) • Peel from 1/2 lemon • lemon juice • Whole cloves for garnish

water (100 ml) • sugar (200 grams) • cinnamon stick • honey • cookies (200 grams) • walnuts (150 grams) • melted butter (180 grams) • ground cinnamon • ground cloves • brown sugar • cream cheese (1000 grams) • sugar (300 grams) •

phyllo dough • melted butter (about 600 grams) • chopped walnuts (about 1 kilogram) • dark brown sugar (about 150 grams) • ground cinnamon • ground cloves • sugar (about 1.8 kilograms) • water (about 1.5 liters) • orange, cut in half • cinnamon sticks • whole cloves • honey (about 150 grams) •

phyllo dough • walnuts • ground cinnamon • sugar • butter • plus 1 tablespoon honey • heavy cream (about 500 grams) • sweetened condensed milk (about 325 grams) • Zest of 1 orange • orange blossom water

fresh phyllo dough • sugar (about 100 grams) • walnuts (450-600 grams) • cinnamon • ground cloves • nutmeg • butter (about 300 grams), for brushing the phyllo • Whole cloves (optional), for garnish • water (250 grams) • sugar (200 grams) • whole cloves • orange peel •

walnuts (about 700 grams) • sesame seeds • plain dry breadcrumbs (about 75 grams) • ground cinnamon • ground cloves • sugar (about 65 grams) • phyllo dough (about 1 kilogram) • Butter for brushing the phyllo sheets (do not use margarine) • sugar (about 1 kilogram) • water (about 950 ml) • Juice of 1/2 lemon • Juice of 1/2 orange •

phyllo dough • finely chopped walnuts (about 500 grams) • sugar • plain breadcrumbs • Zest of 1/2 orange • Zest of 1 lemon • melted butter (about 340 grams) • ground cinnamon • ground cloves • Whole cloves for decoration • water (500 ml) • sugar (about 600 grams) •

phyllo dough (about 400 grams) • butter, melted, for brushing (about 150 grams) • finely chopped hazelnuts (about 120 grams) • egg yolk • chocolate hazelnut spread (such as Nutella or similar) • powdered sugar (about 60 grams) • milk chocolate (about 250 grams) • semisweet chocolate (about 125 grams) • finely chopped hazelnuts

phyllo dough • unsalted butter (250 grams) • chopped walnuts (300 grams) • ground cinnamon • granulated sugar • ground cloves • plain dry breadcrumbs • water (480 ml) • granulated sugar (400 grams) • Juice of 1/2 lemon • whole cloves • cinnamon stick •

baklava phyllo dough (about 500 grams) • walnut halves, chopped (about 250 grams) • roasted almonds, chopped (about 250 grams) • sugar • Lemon zest • Cinnamon, cloves, a little ground ginger • butter (about 200 grams; use a mix of unsalted butter and margarine) • sugar (about 500 grams) • water (about 480 ml) • honey • lemon juice

(16 oz/450 g) phyllo dough (Beirut-style or similar) • –2 1/4 cups (400–500 g) unsalted cow’s butter • –3 cups (400–500 g) walnuts, coarsely chopped (not ground) • –1 1/3 cups (100–200 g) shelled pistachios, crushed • ground cinnamon • ground cloves • coconut sugar • coconut sugar • zero-calorie sugar substitute • water • honey • vanilla extract •

phyllo dough • walnuts (about 350 grams) • unsalted almonds (about 150 grams) • ground cinnamon • ground cloves • unsalted butter (about 300 grams) • little ground nutmeg, optional • sugar (about 600 grams) • water (about 500 grams) • cinnamon stick • lemon slices • orange, cut in half •

walnuts (about 300 grams) • almonds (about 300 grams) • plain dry breadcrumbs (about 200 grams) • Ground cinnamon, ground cloves, ground nutmeg, vanilla extract • phyllo dough • sugar (about 800 grams) • Water (enough to fill half the saucepan) • Orange liqueur • Juice of 2 lemons, chilled with ice cubes • cinnamon stick • Butter or olive oil

walnuts (about 300 grams) • sugar (about 25 grams) • unsalted butter (about 340 grams) • phyllo dough • cold water (about 600 ml) • sugar (about 600 grams) • lemon juice (about 45 ml)

Beirut-style phyllo dough • olive oil (500 ml) • unsalted butter, softened (250 grams) • walnuts (about 1200 grams) • plain dry toast or rusks • sugar (250 grams) • ground cinnamon • whole nutmegs • Whole • sugar (about 2 kilograms) • water (1 liter) • orange peel •

phyllo dough for baklava • melted butter (about 225 grams) mixed with • olive oil (about 240 ml) • walnuts • (about 60 grams) finely ground rusk or dry breadcrumbs • nutmeg • ground cinnamon • ground cloves • (about 60 grams) sugar • (about 1.6 kg) sugar • honey • (about 1.4 liters) water •

phyllo dough or Beirut-style phyllo • melted butter • finely chopped walnuts • ground cinnamon • chocolate chips • finely chopped candied orange peel • sugar • water • honey • Juice of 1/2 lemon • orange, cut in half • cinnamon sticks •

baklava or Beirut-style phyllo dough • shelled pistachios (about 21 oz/600 g; 2 1/2 cups/17.5 oz/500 g for the filling, 2/3 cup/3.5 oz/100 g for garnish) • –2 1/4 cups unsalted butter (about 14–18 oz/400–500 g) • dry toast or rusks • ground cinnamon • ground cloves • sugar (to blend with the spices and toast in a food processor) • small cups sugar (about 3/4 cup/150 g) • small cup honey (about 1/4 cup/80 g) • small cups water (about 3/4 cup/180 ml) • lemon peel plus 1 1/2 tablespoons lemon juice • vanilla extract

phyllo dough (for desserts) • unsalted butter • For the filling: • coarsely chopped walnuts • coarsely chopped almonds • sugar • ground cinnamon • ground cloves • For the syrup: • sugar (500 grams) • water • cinnamon stick •

all-purpose flour (about 1.5 kg) • Water, • oil • Additional oil for brushing • Cornstarch for rolling out the dough • walnuts, coarsely ground (about 1.5 kg) • sugar (about 240 ml) • ground cinnamon • ground cloves • vanilla extract • water (about 1.2 liters) • sugar (about 1.5 kg) •

phyllo dough for desserts (about 500 grams) • unsalted butter, melted (about 400 grams) • ground cinnamon, heaping • ground cloves, level • walnuts (about 400 grams) • plain dry breadcrumbs (about 50 grams) • granulated sugar (about 600 grams) • water (400 ml) • light corn syrup (about 60 grams) • cinnamon stick • orange, cut in half • whole cloves

water (240 ml) • milk (240 ml) • sunflower oil (240 ml) • egg • baking powder • salt • vinegar • flour (about 750 grams) • butter (500 grams) • cornstarch (200 grams), for rolling out the dough • water (1.2 liters) • sugar (800 grams) •

phyllo dough • butter (about 250 grams, unsalted or sheep's milk) • finely chopped almonds (about 400 grams) • ground cinnamon • dry bread or 3 rusks, finely crumbled • For the syrup: • water (about 950 ml) • sugar (about 400 grams) • ground cinnamon • Lemon peel

phyllo dough • butter (150 grams) • walnut halves (200 grams) • sugar (200 grams) • ground cloves • ground cinnamon • sugar • water • cinnamon stick • Juice of half a lemon

thyme honey or any other honey you have (about 240 ml) • rose water (about 60 ml) • Zest of 1 orange • lime or lemon juice • eggs, separated • sugar (about 100 grams) • ground cardamom • rose water • whole milk (about 120 ml) • vegetable oil (about 120 ml) • all-purpose flour, sifted together with 1 1/2 teaspoons baking powder (about 120 grams flour) • ground pistachios or almonds (about 180 grams) •

walnut halves (about 250 grams) • shelled, unsalted pistachios (about 125 grams) • blanched almonds (about 150 grams) • sugar (about 100 grams) • plus 3 tablespoons melted butter (about 100 + 50 ml) • orange liqueur • orange blossom water • mild honey, such as wildflower (about 200 grams) • phyllo dough for baklava • heaping tablespoon ground cinnamon • ground cloves

Beirut-style phyllo dough (you can substitute regular phyllo dough, but it won’t be quite the same) • = 2 1/4 lbs unsalted cow’s butter (fresh) (about 1 kg) • sesame seeds (about 500 grams) • almonds (about 500 grams) • shelled pistachios (about 250 grams) • –2 tablespoons Smyrna spice mix (a cinnamon-based spice blend) • plus 1 cup sugar (about 2 kg plus 1 cup) • water (about 1200 ml) • corn syrup • Juice of 1 small lemon • Peel of 1 lemon

walnuts (about 400 grams) • phyllo dough (about 1 kilogram) • plain dry breadcrumbs • sugar • ground cloves • Olive oil for brushing the phyllo • honey (about 250 grams) • sugar (about 600 grams) • water (about 500 grams) • brandy • Lemon peel