Nut syrup

fine semolina (about 4 1/2 cups) • semolina (about 1 3/4 cups) • clarified butter or ghee (about 1 3/4 cups) • sugar (200 grams) • powdered milk (about 50 grams) • mixed orange blossom and rose water (240 ml) • mahlab spice • yeast • Filling: • pistachios (about 2 1/2 cups) • clarified butter or ghee • powdered sugar •

coarse semolina (about 4 1/2 cups) • fine semolina (about 1 cup) • clarified butter or ghee (about 2 cups or 500 grams) • mixture of orange blossom water and rose water • powdered milk • sugar • simple syrup • mahlab spice • yeast • Filling: • pistachios (about 3 cups) • simple syrup flavored with rose water •

kataifi pastry • pistachios • clarified butter (about 115 grams) • vegetable oil (about 120 ml) • simple syrup (about 120 ml) • Arabic-style ice cream (optional)

For the syrup • sugar • water • orange blossom water • For the dough • medium semolina, preferably coarse semolina • sugar • salt • tahini • About 2 tablespoons oil • water • About 2 tablespoons orange blossom water •

coarse semolina (about 320 grams) • melted clarified butter or ghee (about 60 grams) • simple syrup (about 120 ml) • sugar (about 50 grams) • ground mastic pieces • salt • baking powder • powdered milk • boiling hot water (about 120 ml) • orange blossom water (about 30 ml) • Assorted nuts for garnish • simple syrup for soaking (about 360 ml)

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 •

semolina (about 320 grams) • sugar (about 100 grams) • vegetable oil (about 120 ml) • plain yogurt (about 240 grams) • baking powder • baking soda • sweet white cheese (such as ricotta or unsalted mozzarella, about 200 grams) • Almonds for garnish • tahini • sugar (about 400 grams) • water (about 240 ml) • lemon juice •

milk (about 1.4 liters) • fine semolina (about 320 grams) • sugar (about 300 grams) • orange blossom water • clotted cream (ashta) • milk (about 1.2 liters) • white vinegar • cream (such as table cream, about 170 grams each) • mixed fresh fruit • mixed nuts • simple syrup (attar)

milk (about 1.2 liters) • semolina (about 160 grams) • sugar (about 100 grams) • mastic • orange blossom water • whipped cream • clotted cream (ashta) • Chopped pistachios for garnish • Simple syrup

milk (about 950 ml) • semolina (about 200 grams) • egg • ground mastic (Arabic mastic) • For the topping: • milk (about 180 ml) • pistachios • thick sugar syrup • sugar (about 400 grams) • water (about 240 ml) • lemon juice

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

Dough Ingredients • medium-coarse semolina (about 800 grams) • fine semolina (about 400 grams) • unsalted butter or ghee (about 500 grams) • powdered milk • sugar • active dry yeast • simple syrup • orange blossom water • rose water • salt • Walnut Filling Ingredients •

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)

all-purpose flour (about 250 grams) • fine semolina (about 160 grams) • milk (about 120 ml) • warm water (about 720 ml) • sugar • yeast • baking powder • vanilla extract • For the syrup: • sugar • water (about 240 ml) • lemon juice •

powdered milk (about 180 grams) • water (about 1.2 liters) • semolina (about 160 grams) • plain cream (such as table cream, about 7 ounces/200 grams) • Chopped pistachios for garnish • Simple syrup for serving

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 semolina (about 160 grams) • whole milk (about 950 ml) • sugar (about 100 grams) • orange blossom water • ground mastic pieces • whole milk (about 710 ml) • sugar (about 25 grams) • heaping tablespoons cornstarch (about 30 grams) • rose water • vanilla extract • cotton candy • Chopped pistachios •

fine semolina (about 800 grams) • medium semolina (about 200 grams) • sugar (about 100 grams) • powdered milk (about 25 grams) • orange blossom and rose water mix (about 180 ml) • clarified butter or ghee (about 400 grams) • Filling • dates, pistachios, or walnuts (about 800 grams) • simple syrup • orange blossom water • clarified butter or ghee

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 •

semolina (about 480 grams) • sugar (about 200 grams) • milk (about 120 ml) • baking powder • lukewarm water (about 240 ml), for mixing • Orange blossom water • Rose water • Almonds, for garnish • Simple syrup

milk (about 1.2 liters) • fine semolina • sugar • whipped topping powder • clotted cream (or 1 can table cream) • Simple syrup or honey • Chopped nuts for garnish • Orange blossom water

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

milk (about 1.2 liters) • semolina (about 160 grams) • sugar, or to taste (about 100 grams) • rose water • orange blossom water • clotted cream or ashta (about 12 ounces/340 grams) • Chopped pistachios for garnish, • Caramel Syrup: • sugar (about 200 grams) • water (about 240 ml) • lemon juice • rose water •

Baklava dough • flour (about 120 grams) • hot water (about 480 ml) • small cup oil (about 60 ml) • powdered milk (about 16 grams) • salt • vinegar • simple syrup (about 60 ml) • ghee (about 5 grams) • Filling • Clotted cream (or thickened cream) • Pistachios

First layer: • milk (about 710 ml) • fine semolina (about 120–160 grams) • sugar, or to taste (about 50 grams) • Flavorings: orange blossom water and rose water • Second layer: • heavy cream (about 240 ml) • table cream (such as Nestlé, about 170 grams) • For garnish: chopped pistachios or as desired • For serving: sugar syrup (as desired)

For Layali Lubnan: • whole milk (about 950 ml) • fine semolina (about 160 grams) • sugar (about 50 grams) • little rose water or orange blossom water • For garnish: 2 containers of ashta (clotted cream or thickened cream) • Pistachios • Simple syrup • For Muhallabia: • milk (about 355 ml) • cornstarch (about 180 grams) • sugar (about 300 grams) •

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 •

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 •