Cream

cornstarch • semolina • whole milk (about 710 ml) • rose water • orange blossom water • honey-flavored cream (or plain clotted cream) • sugar • vermicelli noodles • butter

For the dough: • all-purpose flour, sifted (about 250 grams) • cornstarch • vegetable oil • milk • salt • sugar • little yeast, or you can skip the yeast • water, for kneading (about 240 ml) • For the cheese filling: • double cream cheese (about 200 grams) • Akkawi cheese, soaked (about 200 grams) •

First stage • whole fresh milk (about 3 liters) • white vinegar or lemon juice • Second stage • whole fresh milk (about 1 liter) • cornstarch • sugar • rose water • orange blossom water • clotted cream or kaymak, or any available type (for the final addition)

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)

mozzarella cheese (500 grams) • fine semolina flour (about 150 grams) • sugar (about 200 grams) • water (about 355 ml) • ghee • orange blossom water • For the cream filling: • whole milk (about 1.2 liters) • vinegar (about 120 ml) • plain cream (such as Nestlé or any plain canned cream)

sugar • semolina or fine corn flour • water • homemade clotted cream (ashta) • butter (about 100 grams) • Roasted mixed nuts, for garnish

milk (about 950 ml) • fine semolina • sugar • table cream • pistachios • orange blossom water • simple syrup

Ready-made Osmalieh pastry • Cream (ashta) • melted butter (about 115 grams) • Pistachios, for garnish • Simple syrup

kataifi pastry (shredded phyllo dough) • Cream (see my previous recipes) • Simple syrup (see my previous recipes) • Pistachios for garnish • Oil or clarified butter (as needed)

milk (about 500 ml) or 1 1/2 cups milk and 1/2 cup heavy cream • cornstarch • small cup sugar, or to taste • Orange blossom water and rose water • butter (optional) • tea biscuits

Baklava or phyllo dough • melted butter (about 100 grams) • ground pistachios or walnuts (about 250 grams) • ground cardamom • sugar • sugar • water • lemon juice • rose water

First layer: • fine semolina (about 320 grams) • butter (about 55 grams) • simple syrup (about 120 ml) • milk (about 480 ml) • ground cinnamon • milk (about 480 ml) • water (about 240 ml) • cornstarch (about 32 grams) • sugar (about 50 grams) • butter (about 14 grams) • vanilla extract •

shredded kataifi dough (1 kg) • clotted cream or ashta (500 grams) • clarified butter or ghee (about 225 grams) • simple syrup (about 240 ml)

shredded knafeh dough (kataifi) (about 225 grams) • unsalted butter, melted (about 100 grams) • vegetable oil (60 ml) • whole milk (960 ml) • whole milk, extra (240 ml) • heavy cream (240 ml) • cornstarch (about 48 grams) • sugar (about 63 grams) • orange blossom water (15 ml) • rose water (15 ml) • mastic gum pieces, ground with a pinch of sugar • Pistachios •

kunafa dough (250 grams) • butter • whole milk (about 480 ml) • cornstarch • semolina • orange blossom water • Simple syrup • Pistachios

shredded kataifi dough (knafeh) • unsalted butter, melted • vegetable oil • For the cream (Kashtaliya): • milk (about 950 ml) • milk, extra (about 240 ml) • fresh heavy cream (about 240 ml) • cornstarch • sugar • orange blossom water • rose water • mastic pieces, ground with a pinch of sugar •

shredded kataifi dough • ashta (clotted cream or thick pastry cream) • (about 340 grams) ghee or clarified butter • For the syrup: • sugar • water • cinnamon stick • cardamom pods

kataifi dough (knafeh dough), as needed • unsalted butter (about 1/2 cup or 113 grams) • table cream (such as Nestlé Media Crema), as needed • shredded mozzarella cheese • sugar • water • liquid vanilla extract • chopped pistachios, for garnish

kanafeh dough (about 500 grams) • softened ghee or unsalted butter (about 60 grams) • Simple syrup (qater or shira) • For the cream filling: • ghee or unsalted butter • fine semolina (about 80 grams) • whole milk (about 950 ml) • cornstarch • orange blossom water • rose water • mozzarella cheese (about 500 grams)

kunafa dough • clarified butter or ghee for desserts • (For the cream filling) • milk • cornstarch • semolina • sugar or 1 can (about 7 oz/200 grams) clotted cream (ashta) • sugar • water • lemon juice • orange blossom water • ground pistachios

shredded kunafa dough (kataifi) (about 225 grams) • melted butter (about 100 grams) • ghee or 3 tablespoons vegetable oil • whole milk (about 950 ml) • cornstarch • prepared cream (such as Nestlé table cream, about 7 oz/200 grams) • sugar (about 100 grams) • rose water • orange blossom water • Strawberries • Chopped or coarsely ground pistachios

knafeh pastry (about 225 grams) • unsalted butter (about 100 grams) • vegetable oil (60 ml) • For the cream filling: • milk (960 ml) • milk (240 ml) • heavy cream (240 ml) • mastic pieces • sugar • cornstarch (about 48 grams) • sugar (about 75 grams) • orange blossom water (15 ml) •

Othmaliyeh kunafa pastry (about 7 ounces) • clarified butter or ghee • For the cream filling: • milk (about 710 ml) • cornstarch • whipped cream powder • For serving: simple syrup, to taste

Othmaliyeh/Kunafa dough • melted butter • milk • lemon juice or vinegar • ready-made or homemade cream • orange blossom water • rose water • Syrup for serving

knafeh • ghee • For the cream: • milk • cornstarch • sugar • unsalted Akkawi cheese • orange blossom water • For the syrup: • sugar • water • lemon •

For the dough: • coarse semolina • fine semolina • sugar • ghee • butter • mahlab • yeast • orange blossom water • rose water (if the orange blossom and rose water are authentic, use 1 tablespoon of each and replace the remaining amount with water) • Cream ingredients: • powdered milk •

sifted all-purpose flour • room temperature butter • powdered sugar • egg • salt • vanilla • milk • heavy cream • sugar (I like it sweet, so I used 1/2 cup) • vanilla • eggs • cornstarch •

all-purpose flour • sugar • butter at room temperature • cream cheese • fresh or frozen berries • eggs • milk • baking powder • vanilla • salt

ready-made atayef dough • Ground pistachios • Homemade clotted cream (ashta) • orange blossom water • (about 7 oz/200 grams) ready-made clotted cream (ashta)

About 2.2 lbs ground pita bread (weight after grinding) • melted ghee or unsalted butter • orange food coloring • room temperature water • As much as you like of ashta (clotted cream; see previous recipe for how to make it) • As much as you like of mozzarella cheese (optional) • Thick sugar syrup (simple syrup)