Orange flavored

kunafa (shredded phyllo dough) • butter • vegetable oil • Qashtalia: • milk • additional milk • fresh cream • cornstarch, or 6 tablespoons • sugar • flavorings, orange blossom water or rose water • honey, flavored with orange blossom water • vanilla •

ground beef or lamb (about 225 grams) • fine bulgur wheat (about 170 grams) • onion • dried marjoram • dried basil • Lemon or orange zest • cumin • Water, • salt • black pepper • all-purpose flour (about 8 grams) • onion •

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

(about 8 cups) all-purpose flour • ghee or clarified butter, softened to room temperature • unsalted butter, softened to room temperature • orange blossom water • rose water • sweetened condensed milk • mahlab spice • salt • (about 1 1/4 cups) date paste • ghee or clarified butter, softened • ground cinnamon • ground cloves •

For the Mahalabia Pudding: • milk (about 480 ml) • cornstarch (about 30 grams) • sugar (about 50 grams) • ground mastic • orange blossom water • For the Jello: • flavored gelatin dessert (Jello) • hot water (about 240 ml) • cold water (about 240 ml)

cold all-purpose flour • cold clarified butter or ghee • vegetable oil • powdered milk • simple syrup • powdered sugar • ice-cold mixture of orange blossom water and rose water • Filling • pistachios • Simple syrup flavored with rose water • clarified butter or ghee • dates •

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 •

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 •

shredded kataifi dough • clarified butter or unsalted butter (about 225 grams) • ground cinnamon, to taste • For the mahalabia: • milk (about 710 ml) • all-purpose flour (about 95 grams) • Rose water • Orange blossom water • sugar (about 100 grams) • Simple syrup for serving

prepared knafeh dough • (about 1.65 to 2.2 lbs) sweetened Czech-style cheese or unsalted mozzarella • butter • Pistachios or pine nuts for garnish • Simple syrup • little rose water and orange blossom water

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) •

coarse semolina • fine semolina • all-purpose flour • butter • ghee • sweetened condensed milk • powdered milk • sugar • mahlab • Orange blossom water and rose water • yeast • Filling: •