Pistacio

whole milk (about 1.2 liters) • ground rice • ground pistachios (about 60 grams) • pistachio or almond extract • ground cardamom • sugar (about 200 grams) • orange blossom water • rose water • green food coloring (optional)

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)

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

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

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

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

Puff pastry dough • finely chopped pistachios (about 120 grams) • sugar • For topping the baklava: • sweetened condensed milk (about 120 ml) • (7 oz/200 grams) whipping cream • orange blossom water • honey • Finely ground pistachios for garnish

baklava dough • (about 170 grams) pistachios • small cup rose water • clarified butter or ghee • Simple syrup • sugar (about 400 grams) • water (120 ml) • rose water

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 •

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 •

finely ground rice (about 180 grams) • water (about 1.9 liters) • caraway seeds • ground cinnamon • sugar (about 300 grams, adjust to taste) • Walnuts • Almonds • Pistachios • Finely shredded coconut

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

milk (about 1.2 liters) • fine semolina (about 160 grams) • sugar (about 100 grams) • orange blossom water (about 60 ml) • rose water (about 60 ml) • vanilla extract • For garnish: • clotted cream or thick whipped cream (about 240 ml) • finely chopped pistachios (about 120 grams) • rose petal jam

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

semolina (about 120 grams) • milk (about 710 ml) • small cup sugar (about 1/3 cup or 65 grams) • For garnish: • clotted cream or thick cream (such as Nestlé table cream, about 7.6 oz/215 grams) • Pistachios • Almonds

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 •

whole milk (about 1.4 liters) • sugar (about 150 grams) • fine semolina (about 160 grams) • orange blossom water • finely ground pistachios

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

ground rice (about 480 grams) • water (5.5 liters) • sugar (about 1 kg) • ground caraway • ground cinnamon • Mixed nuts for garnish, amounts to taste and availability: almonds (I forgot to add them) • walnuts • cashews • raisins • pistachios • shredded coconut

fine rice flour (about 160 grams) • water (about 1.65 liters) • sugar (about 400 grams) • ground cinnamon • ground caraway • For garnish: • Shredded coconut • Pistachios • Almonds • Pine nuts • Walnuts • Hazelnuts •

chicken breast (about 500 grams) • water (1 liter), for boiling the chicken • small cup white rice • Cinnamon • For the yogurt sauce: • plain yogurt (or more, depending on the amount cooked) • tahini • little water • Salt • Spices for boiling the chicken: • Bay • Nutmeg •

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 •

whole milk (1 liter) • semolina (medium grind) • plain cream (such as table cream, about 6 oz/170 g) • white sugar • vanilla extract with mastic (or 1 teaspoon vanilla extract plus a pinch of ground mastic, if available) • orange blossom water • Honey, for serving • Nuts for garnish: • Dried edible rose petals • Sliced pistachios • Shredded coconut and ground pistachios

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 • milk (about 710 ml) • sugar (about 50 grams) • Orange blossom water • clotted cream or thick cream (such as Nestlé table cream) • Pistachios, for garnish

beef stew meat, cut into small cubes, for boiling • coarsely ground beef • basmati rice (about 200 grams) • Spices: black pepper, cinnamon, turmeric, allspice, ground cardamom, salt • vegetable oil • potato • large onion • large eggplants • Nuts for frying (almonds, cashews, pistachios) • Parsley for garnish • Aromatics for boiling the beef (cinnamon stick, whole cloves, whole cardamom pods, whole black peppercorns, dried black lime, bay leaf, ginger, onion)

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 •