Unsalted

large baguette • unsalted butter (100 grams) • fresh parsley • garlic • shredded mozzarella cheese (200 grams) • grated Parmesan cheese (50 grams) • Salt • Black pepper

For the kefta (meatballs): • ground lamb (about 400 grams) • garlic, minced • small onion, finely chopped • breadcrumbs or crushed crackers • salt • black pepper • About 2 tablespoons finely chopped parsley • For the sauce: • pitted green olives (about 400 grams) • mushrooms, sliced (about 200 grams) • onion, finely chopped •

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 •

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 •

egg yolks only (no whites) • vanilla extract • salt • sugar • unsalted butter, softened to room temperature • tahini • baking powder • all-purpose flour (about 280 grams) • unsweetened cocoa powder • red liquid food coloring • egg white (from the separated eggs, use only one) • salt •

flour (about 190 grams) • cinnamon • ground caraway • unsweetened cocoa powder • salt • plus 1/2 tablespoon unsalted butter, at room temperature (about 120 grams) • white sugar • Brown sugar (enough to make a total of 1/2 cup sugar combined with the white sugar) • egg • vanilla extract • For garnish: • Nuts soaked in water for at least 1 hour (to soften) •

unsalted Akkawi cheese, soaked and well-drained • cheese in vegetable oil (such as mozzarella or a mild white cheese) • ghee (clarified butter) for the kunafa • ghee (clarified butter) for greasing the pan • Simple syrup (as needed)

all-purpose flour (about 250 grams) • fine semolina (about 240 grams) • cocoa powder (about 50 grams) • unsalted butter (200 grams) • tahini (about 60 ml) • turmeric • baking powder • sugar (about 500 grams) • whole milk (about 530 ml) • Almonds for garnish

For the syrup: • water (240 ml) • sugar (400 grams) • small squeeze of lemon juice • ghee or unsalted butter • fine semolina (320 grams) • ground cinnamon • milk (480 ml) • sugar (50 grams) • cornstarch (24 grams) • water (240 ml) • milk (480 ml) •

(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 •

all-purpose flour (about 625 grams) • unsalted butter (400 grams) • eggs • powdered sugar • baking powder • vanilla extract • Filling • pitted dates (500 grams) • simple syrup • ghee or unsalted butter • orange blossom water

fine semolina flour • all-purpose flour • (1300 grams) clarified butter or ghee • vegetable oil • ground nutmeg, or to taste • mahlab spice, or to taste • kaak spice (or maamoul spice), or to taste • salt • milk (about 240 ml), for kneading • For the filling: • (1 kg) pitted dates, ground • walnuts, chopped •

fine semolina or very fine semolina flour • (2 sticks/225 grams) softened unsalted butter • ghee or vegetable shortening (can substitute with more butter) • sugar • mahlab spice • small cup (about 1/4 cup/60 ml) orange blossom water mixed with rose water • Extra orange blossom water and rose water for kneading the dough • yeast • For the filling: • dates, pitted and chopped • (about 1/4 stick/28 grams) butter • mahlab spice •

finely ground beef (about 500 grams) • For the meat seasoning: • finely chopped parsley (about 15 grams) • plain breadcrumbs (about 15 grams) • small onion, finely chopped • garlic clove, crushed • black pepper • ground cinnamon • ground cumin • ground ginger • dried coriander • seven spice blend •

(about 9 pounds) fine semolina • dry milk powder • powdered sugar • vegetable oil • melted ghee (or clarified butter) • unsalted butter or margarine (about 1 1/4 cups) • mahlab and mastic (ground) • yeast • warm water • date paste • walnuts • pistachios •

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)

semolina (about 640 grams) • all-purpose flour (about 250 grams) • sugar (about 150 grams) • yeast • mahlab (optional, ground cherry pit spice) • clarified butter or unsalted butter, melted (about 450 grams) • orange blossom water (about 120 ml) • rose water (about 120 ml) • Filling :: • pistachios or walnuts, chopped (about 2 2/3 cups) • rose water (about 60 ml) • powdered sugar (about 60 grams)

About 2.2 lbs ground pita bread (weight after grinding) • melted ghee or unsalted butter • orange food coloring • room temperature water • As much as you like of ashta (clotted cream; see previous recipe for how to make it) • As much as you like of mozzarella cheese (optional) • Thick sugar syrup (simple syrup)

shredded knafeh dough (kataifi) (about 225 grams) • unsalted butter, melted (about 100 grams) • vegetable oil (60 ml) • whole milk (960 ml) • whole milk, extra (240 ml) • heavy cream (240 ml) • cornstarch (about 48 grams) • sugar (about 63 grams) • orange blossom water (15 ml) • rose water (15 ml) • mastic gum pieces, ground with a pinch of sugar • Pistachios •

shredded kataifi dough or ready-made knafeh dough • unsalted butter • Akkawi cheese • fine semolina flour (about 65 grams) • For the syrup: • sugar (about 600 grams) • rose water • orange blossom water • fresh lemon juice

Filling: • milk (about 1.4 liters) • fine semolina (about 240 grams) • sugar (about 100 grams) • rose water and orange blossom water • Topping: 2 cups ground tea biscuits or plain cookies (about 200 grams) • ghee or unsalted butter • To serve: Simple syrup

plain yogurt • water (about 480 ml) • espresso cup cornstarch (about 2 tablespoons/16 grams) • ghee or unsalted butter • chopped cilantro (about 8 grams) • garlic, minced • Salt • Kibbeh balls • fine bulgur wheat • ground beef or lamb • small onion, finely chopped • kibbeh spices (or allspice blend) •

all-purpose flour (1 kilogram) • cornstarch (about 120 grams) • fine semolina (about 160 grams) • melted vegetable shortening or ghee (about 200 grams) • powdered milk (about 100 grams) • baking powder (about 12 grams) • Warm water, as needed for kneading • Sweet Akawi cheese (or substitute with unsalted mozzarella) • Sugar • Water • Juice of half a lemon

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)

shredded kunafa dough • clotted cream or cooked cream, as desired • vegetable ghee or unsalted butter (about 225 grams) • Simple syrup • Pistachios, for garnish • Citrus blossom jam, for garnish

shredded kataifi dough (knafeh) • unsalted butter, melted • vegetable oil • For the cream (Kashtaliya): • milk (about 950 ml) • milk, extra (about 240 ml) • fresh heavy cream (about 240 ml) • cornstarch • sugar • orange blossom water • rose water • mastic pieces, ground with a pinch of sugar •

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

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