De shelled

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 •

For the dough: • phyllo dough • melted butter (60 g) • For the filling: • shelled pistachios • walnuts • coarsely chopped dark chocolate • sugar • ground cinnamon • finely grated orange zest • For the honey syrup: • sugar •

all-purpose flour (about 120 grams) • whole milk (about 950 ml) • unsalted butter (about 28 grams) • sugar (about 200 grams) • vanilla extract • shelled pistachios (about 60 grams)

medium semolina • ghee or clarified butter • powdered milk • mahlab spice • simple syrup • granulated sugar • yeast • mixture of orange blossom water and rose water • Date filling • (about 7 oz/200 grams) pitted dates, ground • cardamom • ghee or clarified butter •

soft white sandwich bread • unsalted butter (about 1/4 cup or 55 grams) • For the cream filling: • whole milk (about 950 ml) • coarse semolina (about 320 grams) • table cream (such as Nestlé, about 7.6 oz or 215 grams) • shelled pistachios, chopped, for garnish (about 65 grams) • vanilla extract • orange blossom water • Shredded mozzarella cheese (as needed) • About 4 cups simple syrup (about 950 ml)

ground beef or lamb for kibbeh (about 500 grams) • fine brown bulgur (about 320 grams) • semolina (about 80 grams) • small onion, quartered • Cold water for kneading the kibbeh • salt • black pepper • Vegetable oil, butter, or ghee for greasing the kibbeh • lean ground beef or lamb (about 250 grams, fat trimmed) • medium onions, finely chopped • vegetable oil (about 60 ml) • Salt and black pepper to taste •