Ounce

whole milk (about 1.4 liters) • sugar (about 250 grams) • fine semolina (about 320 grams) • Orange blossom water or mastic • For the second layer • whole milk (about 2.4 liters) • white vinegar • medium container crème fraîche (about 8 ounces or 225 grams) • Soaked mixed nuts • Chopped fresh fruit

For the dough: • flour (1 kilogram) • yeast • small cup vegetable oil (about 2 ounces / 60 ml) • milk • warm water (about 480 ml) • salt • For the filling: • Ground beef with tomatoes and spices • Mozzarella or Kashkaval cheese • For the pizza: • Cheese •

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

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 •

lean beef, finely ground • large cups fine brown bulgur (about 16 ounces or 450 grams) • fresh basil leaves • large spicy onions • mild red pepper paste • raw walnuts (about 60 grams) • seven spice blend • cumin • salt • olive oil (about 120 ml)

For the dough: • flour (about 1 kilogram) • sugar • salt • yeast • milk powder • Lukewarm water, as needed (amount may vary depending on the flour) • small cup vegetable oil (about 3 ounces or 90 ml) • For the fillings: • onions • large bunch spinach • wild thyme (za'atar) •

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 red bulgur (about 340 grams) • canned tomatoes (homemade or store-bought, about 28 ounces/800 grams) • You can use fresh tomatoes, but canned tomatoes taste better in this dish • If canned tomatoes aren't available, use 2 1/4 pounds (1 kilogram) ripe red tomatoes • coarsely ground lamb • Salt and black pepper • tomato paste • water (1 liter) • large onion, finely chopped • olive oil • My special addition: • sun-dried tomatoes, diced into small cubes

kunafa dough (about 7 ounces) • sweetened Akkawi cheese (about 7 ounces) • mozzarella cheese (about 3.5 ounces) • butter (about 10 1/2 tablespoons) • Orange food coloring • simple syrup (about 60 ml)

ready-made knafeh pastry • unsalted butter (about 1/4 cup or 57 grams) • clotted cream or thick cream (such as Nestlé table cream, about 12 ounces or 340 grams total) • whole milk • cornstarch • water (about 475 ml) • thick, cold simple syrup • Finely chopped pistachios for garnish • rose water

shredded kataifi dough • (about 16 ounces or 450 grams) sweetened Akkawi cheese, shredded • (about 12 ounces or 340 grams) mozzarella cheese, shredded • or 225 grams) unsalted butter • vegetable oil, for mixing with the dough • or 115 grams) softened ghee • or 115 grams) softened unsalted butter • Simple syrup (qater), for soaking • Chopped pistachios, for garnish • Edible rose petals, if available, for garnish

pita bread • Hummus (mashed chickpeas) • lemons 🍋 • tahini (about 120 ml) • Salt • almonds • Falafel seasoning

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

fine bulgur • lean minced meat • dried mint • seven spice blend • Salt to taste • onion • For the filling: • ground meat • large onions • Salt to taste • dried mint • seven spice blend •