Pistacio

melted unsalted butter (about 300 grams) • powdered sugar (about 110 grams), plus more for dusting • all-purpose flour (about 600 grams) • baking powder • Zest of 1 lemon • Zest of 1 orange • Zest of 1 mandarin • brandy (about 30 ml) • unsalted shelled pistachios (about 130 grams)

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

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) •

phyllo dough (1 kg) • coarsely ground pistachios (1 kg) • cinnamon • ground cloves • butter (about 450 grams) • whole • sugar (about 1.2 kg) • water (about 950 ml) • corn syrup or honey (about 120 ml) • little vanilla extract or 2 strips lemon peel or 2 tablespoons cognac or brandy

white sugar (about 600 grams) • water (about 480 ml) • lemon juice • thin phyllo dough for desserts (about 500 grams) • walnuts (about 300 grams) • raw pistachios (about 100 grams) • plain dry breadcrumbs (about 100 grams) • goat or sheep butter (about 250 grams) • sunflower oil (about 150 grams) • ground cinnamon • ground cloves • ground nutmeg

sugar (about 600 grams) • water (about 600 grams) • corn syrup (about 60 grams) • cinnamon stick • whole cloves • orange, cut in half • phyllo dough (about 500 grams) • unsalted butter (about 400 grams), melted • ground cinnamon • ground cloves • walnuts or a mix of walnuts and pistachios, chopped (about 400 grams) • plain dry breadcrumbs, finely ground (about 50 grams)

high-quality butter (about 225 grams) • shelled pistachios (about 400 grams; reserve 2/3 cup or 150 grams for topping) • almonds, toasted (about 200 grams) • walnuts (about 200 grams) • plain dry breadcrumbs • ground cinnamon • phyllo dough • water (475 ml) • sugar (400 grams) • honey • orange • cinnamon stick •

phyllo dough • coarsely chopped pistachios • butter (about 100 grams) • olive oil (about 50 grams) • water • sugar • Orange peels

kataifi pastry • melted butter (about 300 grams) • ground walnuts • ground pistachios • ground almonds • brown sugar (about 1 kilogram) • water (600 ml) • cinnamon sticks • cloves • Juice and peel from one lemon

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 (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 • unsalted butter • chopped walnuts or pistachios • ground cinnamon • (about 65 grams) sugar • (about 80 ml) water • (about 40 ml) honey • vanilla extract

whole tahini • 60% dark chocolate • honey • nuts (hazelnuts, walnuts, unsalted pistachios) • chopped dates • cereal of your choice • salt

salmon fillets • lemon • Olive oil • Mustard, honey, pistachios (optional) • orzo (about 200 grams) • Cherry tomatoes • Chopped olives • Mint, parsley • Chopped cucumber • Mustard • honey • Olive oil •

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 •

sugar (1 kg) • water (400 g) • glucose (20 g) • cinnamon stick • Peel from 1 orange • honey • milk (1 liter) or 2 cups milk (500 g) & 2 cups heavy cream (500 g, 35%) • sugar (140 g) • eggs • fine semolina (140 g) • Zest from 1 orange • vanilla pods or 2 teaspoons vanilla extract •

caster sugar (about 190 grams) • sunflower oil (120 ml) • eggs • yogurt (about 170 grams) • Zest of 1 orange • mastic • coarse semolina (about 400 grams) • baking powder • Juice of 1 orange • sugar (about 250 grams) • water (300 ml) • chopped pistachios (about 30 grams) •

powdered sugar (100 grams) • egg yolks • egg • unsalted butter (500 grams) • brandy • nutmeg • roasted almonds, coarsely chopped (150 grams) • vanilla sugar or 2 teaspoons vanilla extract • baking soda • all-purpose flour (800 grams) • White, milk, or dark couverture chocolate • Chopped pistachios

apple or pear purée (about 240 ml) • sugar (about 200 grams) • vegetable oil (about 240 ml) • ground cinnamon • shelled pistachios or walnuts (about 60 grams) • salt • self-rising flour (about 5 1/2 cups)

vegetable oil (240 grams) • olive oil (240 grams) • brandy (50 grams) • fresh orange juice (160 grams) • baking soda • sugar (200 grams) • ground cloves • ground cinnamon • Zest from 2 unwaxed oranges • all-purpose flour (900 grams) • baking powder • sugar (400 grams) •

(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 •

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

phyllo dough (500 grams) • unsalted butter, melted (200 grams) • ground walnuts (300 grams) • sesame seeds • ground cinnamon • powdered sugar • ground cloves • phyllo dough (500 grams) • unsalted butter, melted (200 grams) • ground pistachios (300 grams) • water (about 710 ml) • granulated sugar (about 700 grams) •

fresh orange juice • honey • raw almonds (about 130 grams) • raw walnuts (about 100 grams) • Zest of 1-2 oranges (depending on size) • cinnamon • ground cloves • plus 1 tablespoon honey • phyllo dough • olive oil or melted butter • finely chopped pistachios, for serving

phyllo dough (Beirut-style, about 500 grams) • unsalted butter, melted (about 200 grams) • sunflower oil (about 60 ml) • hazelnuts (about 130 grams) • pistachios (about 130 grams) • walnuts (about 70 grams) • fine semolina • ground cinnamon • granulated sugar (about 500 grams) • water (about 600 grams) • cinnamon stick • honey •

phyllo dough • walnuts (about 150 grams) • almonds (about 100 grams) • pistachios (about 50 grams) • ground cinnamon • ground cloves • plain dry breadcrumbs (about 50 grams) • oil (about 300 ml) • For the syrup • sugar (about 500 grams) • water (about 700 ml) • orange •

phyllo dough (about 1 pound/450 grams) • unsalted butter (about 1 cup/225 grams) • almonds (about 140 grams) • shelled pistachios, crushed (about 120 grams) • ground cinnamon (about 12 grams) • sugar (about 25 grams) • ground cloves (about 1 gram) • rose water (about 45 ml) • water (about 475 ml) • sugar (about 200 grams) • honey (about 30 ml) • cinnamon sticks •