Coconut

fine semolina (about 240 grams) • sugar (about 200 grams) • shredded coconut (about 80 grams) • baking powder • powdered milk (about 16 grams) • baking soda • plain yogurt (about 240 grams)

milk (1 liter) • cornstarch • sugar • shredded coconut • Lotus biscuits (or other caramelized biscuits)

fine semolina (about 400 grams) • sugar (about 200 grams) • butter (about 1 stick or 115 grams) • sugar (about 100 grams) • shredded coconut (about 80 grams) • whole milk (about 480 ml) • baking powder

cleaned and peeled shrimp • chopped onion • minced garlic cloves • tomatoes • coconut milk • cumin • paprika • curry powder • turmeric • ground ginger • Salt (to taste) • Cilantro for garnish

flour • sugar • eggs • ghee • milk • coconut • baking powder • vanilla • Syrup: • sugar • water • lemon juice

First Layer: • plain biscuits • butter • Second Layer: • shredded coconut • milk • semolina • sugar • vanilla • Third Layer: • cream • cocoa powder •

shredded coconut • water

milk • vegetable oil • shredded coconut • flour • eggs • baking powder • salt • coconut flavoring • vanilla extract • lemon zest • fresh lemon juice • golden raisins •

fine semolina • ghee • sugar • coconut • baking powder • vanilla • yogurt • For the syrup: • sugar • water • ghee • lemon •

white bread • shelled pistachios (about 65 grams) • shredded coconut (about 40 grams) • milk (about 950 ml) • fine semolina (about 160 grams) • sugar • orange blossom water • rose water • sugar (about 200 grams) • water (about 120 ml) • Juice of 1/2 lemon • rose water •

finely ground rice (about 180 grams) • water (about 1.9 liters) • caraway seeds • ground cinnamon • sugar (about 300 grams, adjust to taste) • Walnuts • Almonds • Pistachios • Finely shredded coconut

oil (120 ml) • eggs • vanilla extract • baking powder (about 2 teaspoons) • all-purpose flour (about 120 grams) • sugar (200 grams) • shredded coconut (80 grams) • semolina (160 grams) • plain yogurt (240 ml) • For the syrup: • sugar (200 grams) • water (120 ml) •

For the harissa: • shredded coconut (about 160 grams) • plain yogurt (about 480 grams) • coarse semolina (about 320 grams) • sugar (about 200 grams) • vegetable oil (about 120 ml) • baking powder (about 2 teaspoons or 8 grams) • orange blossom water (about 30 ml) • rose water (about 30 ml) • whole milk (about 950 ml) • all-purpose flour (about 32 grams) • cornstarch (about 32 grams)

coarse semolina (about 480 grams) • sugar (about 400 grams) • water (about 480 ml) • plain yogurt • powdered milk • shredded coconut (about 80 grams) • baking powder • baking soda • Whole almonds • Simple syrup • ghee or unsalted butter

flour (about 190 grams) • cinnamon • ground caraway • unsweetened cocoa powder • salt • plus 1/2 tablespoon unsalted butter, at room temperature (about 120 grams) • white sugar • Brown sugar (enough to make a total of 1/2 cup sugar combined with the white sugar) • egg • vanilla extract • For garnish: • Nuts soaked in water for at least 1 hour (to soften) •

finely ground rice • water • ground caraway • ground cinnamon • sugar • Shredded coconut and mixed nuts for garnish

ground rice (about 480 grams) • water (5.5 liters) • sugar (about 1 kg) • ground caraway • ground cinnamon • Mixed nuts for garnish, amounts to taste and availability: almonds (I forgot to add them) • walnuts • cashews • raisins • pistachios • shredded coconut

ready-made baklava phyllo dough or homemade (see my other recipes for how to make it) • For brushing between layers • butter (about 115 grams) • ghee (about 115 grams) • (Filling) • finely chopped walnuts (about 300 grams) • finely chopped peanuts (about 140 grams) • finely chopped and toasted kataifi pastry with 1 tablespoon ghee (about 70 grams) • shredded coconut, optional (about 40 grams) • ground cinnamon • prepared simple syrup, for soaking (about 120 ml) • (Simple Syrup) Prepare in advance •

fine rice flour (about 160 grams) • water (about 1.65 liters) • sugar (about 400 grams) • ground cinnamon • ground caraway • For garnish: • Shredded coconut • Pistachios • Almonds • Pine nuts • Walnuts • Hazelnuts •

fine semolina (about 320 grams) • dry milk powder (about 100 grams) • sugar (about 200 grams) • vegetable oil (about 120 ml) • baking powder • warm water (about 240 ml) • hot milk (about 240 ml) • shredded coconut for garnish (about 80 grams)

coarse semolina (about 160 grams) • all-purpose flour (about 125 grams) • plain yogurt (about 245 grams) • milk (about 240 ml) • shredded coconut (about 80 grams) • vegetable oil (about 240 ml) • sugar (about 200 grams) • large eggs • Small pinch of salt • vanilla (about 2 teaspoons or 8 grams) • baking powder (about 2 teaspoons or 10 grams)

whole milk (1 liter) • semolina (medium grind) • plain cream (such as table cream, about 6 oz/170 g) • white sugar • vanilla extract with mastic (or 1 teaspoon vanilla extract plus a pinch of ground mastic, if available) • orange blossom water • Honey, for serving • Nuts for garnish: • Dried edible rose petals • Sliced pistachios • Shredded coconut and ground pistachios

whole milk (about 950 ml) • fine semolina (about 160 grams) • sugar (about 50 grams) • mastic (ground) • rose water • orange blossom water • plain clotted cream (ashta) or thick cream • ground pistachios, almonds, or shredded coconut for garnish (about 60 grams) • For the syrup: • sugar (about 400 grams) • water (about 355 ml) • lemon juice •

medium eggs • sugar (about 200 grams) • plain yogurt (about 240 grams) • vegetable oil (about 120 ml) • water (about 60 ml), if the batter is too thick • vanilla extract • fine semolina (about 160 grams) • sifted all-purpose flour (about 125 grams) • shredded coconut (about 80 grams) • baking powder • white vinegar • baking soda (optional)

whole milk (2 liters) • coarse semolina • sugar • ground mastic • shredded coconut • rose water and orange blossom water • clotted cream (for garnish)

all-purpose flour (about 120 grams) • coarse semolina (about 170 grams) • plain yogurt (about 240 grams) • milk (about 240 ml) • shredded coconut (about 80 grams) • sugar (about 200 grams) • vegetable oil (about 240 ml) • large eggs • baking powder • vanilla extract • salt • tahini •

rice flour • sugar • ground cinnamon • ground caraway • water • shredded coconut • ground pistachios • ground walnuts • blanched, chopped almonds • golden raisins (optional)

ground rice (about 180 grams) • caraway seeds • ground cinnamon • sugar (300–400 grams), to taste • water (about 1.9 liters) • Shredded coconut and mixed nuts, soaked in hot water and peeled, for garnish

coarse semolina (about 480 grams) • melted butter (about 115 grams) • plain yogurt (about 360 grams) • sugar (about 200 grams) • shredded coconut (about 40 grams) • baking powder • baking soda • salt • butter, at room temperature • Pine nuts

fine rice (about 200 grams) • sugar (about 300 grams) • ground cinnamon • ground caraway • ground anise • water (about 1.4 liters) • brewed anise tea (about 480 ml) • For garnish: • Raw mixed nuts and seeds • Shredded coconut