Shelled

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)

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 •

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)

(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 •

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

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 (1 kilogram) • sugar (about 200 grams) • walnuts, shelled and coarsely chopped (about 700 grams) • Cinnamon • Toasted sesame seeds • Oil or butter • sugar (about 800 grams) • water (about 950 ml) • lemon slices • cinnamon stick

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 (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 •

pumpkin, peeled and cut into pieces • carrots, cut into pieces • onion, finely chopped • garlic, grated or pressed • low-fat cream (200 ml) • boiling water (200 grams) • grated ginger • orange zest • sweet paprika powder • ground cinnamon • grated nutmeg • Salt to taste •