Vanilla

large egg • vanilla extract • sugar • milk (about 240 ml) • all-purpose flour (about 125 grams) • salt • baking powder • banana (sliced) • honey or chocolate sauce (about 60 ml)

flour (about 500 grams) • instant yeast • sugar • salt • baking powder • vanilla extract • cocoa powder • vegetable oil • warm milk (about 250 ml) • Nutella • chopped walnuts (about 100 grams) • milk for brushing •

flour (about 280 grams) • cornstarch (about 60 grams) • powdered milk (about 50 grams) • sugar (about 100 grams) • oil (about 180 ml) • eggs • vanilla • ground cardamom • baking powder • salt • For the filling: • pitted dates •

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

oil (120 ml) • eggs • vanilla extract • baking powder (about 2 teaspoons) • all-purpose flour (about 120 grams) • sugar (200 grams) • shredded coconut (80 grams) • semolina (160 grams) • plain yogurt (240 ml) • For the syrup: • sugar (200 grams) • water (120 ml) •

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

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) •

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 •

milk (about 1.2 liters) • fine semolina (about 160 grams) • cornstarch (about 6 grams) • vanilla extract • sugar (about 100 grams) • orange blossom water

large eggs • vanilla sugar or 2 teaspoons vanilla extract • sugar (about 400 grams) • plain yogurt (about 720 grams) • vegetable oil (about 240 ml) • medium semolina (about 320 grams) • all-purpose flour (about 250 grams) • baking powder (about 2 tablespoons or 24 grams) • Small pinch of salt • all-purpose flour (about 32 grams) • unsweetened cocoa powder (about 24 grams)

store-bought marble cake loaf • milk (480 ml) • cornstarch (about 16 grams) • sugar (about 38 grams) • custard powder (about 10 grams) • vanilla • tea biscuits • chocolate chips (120 grams) • heavy whipping cream (240 ml) • hazelnut wafer spread • chocolate corn flakes (about 15 grams)

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 •

flour (about 250 grams) • vanilla • baking powder • fine semolina (about 240 grams) • sugar (about 300 grams) • oil (about 120 ml) • simple syrup (for brushing the top)

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 •

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) •

coarse semolina (about 160 grams) • all-purpose flour (about 125 grams) • plain yogurt (about 245 grams) • milk (about 240 ml) • shredded coconut (about 80 grams) • vegetable oil (about 240 ml) • sugar (about 200 grams) • large eggs • Small pinch of salt • vanilla (about 2 teaspoons or 8 grams) • baking powder (about 2 teaspoons or 10 grams)

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

medium eggs • sugar (about 200 grams) • plain yogurt (about 240 grams) • vegetable oil (about 120 ml) • water (about 60 ml), if the batter is too thick • vanilla extract • fine semolina (about 160 grams) • sifted all-purpose flour (about 125 grams) • shredded coconut (about 80 grams) • baking powder • white vinegar • baking soda (optional)

fine semolina flour (about 240 grams) • all-purpose flour (about 315 grams) • sugar (about 450 grams) • vegetable oil (about 240 ml) • powdered milk (about 30 grams) • vanilla powder (adds great flavor) • baking powder • turmeric • salt • water (about 480 ml) • Almonds and cashews for garnish • Tahini for greasing the pan

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

all-purpose flour (about 120 grams) • coarse semolina (about 170 grams) • plain yogurt (about 240 grams) • milk (about 240 ml) • shredded coconut (about 80 grams) • sugar (about 200 grams) • vegetable oil (about 240 ml) • large eggs • baking powder • vanilla extract • salt • tahini •

milk (about 480 ml) • flour (about 16 grams) • sugar (about 25 grams) • orange blossom water (about 15 ml) • vanilla extract (about 5 ml) • milk (about 480 ml) • sugar (about 25 grams) • cocoa powder (about 7 grams) • flour (about 16 grams) • dark chocolate • orange juice (about 240 ml) • cornstarch (about 8 grams) •

all-purpose flour (about 250 grams) • semolina flour (about 320 grams) • sugar (about 500 grams) • vegetable oil (about 240 ml) • turmeric • baking powder • vanilla extract • salt

all-purpose flour (about 250 grams) • fine semolina (about 340 grams) • warm water (about 480 ml) • powdered milk (about 30 grams) • vegetable oil (about 120 ml) • turmeric • baking powder • vanilla extract • sugar (about 400 grams) • white vinegar

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 •

strawberry-flavored gelatin dessert (like Jell-O) • Cornstarch • Milk • Sugar • vanilla extract or vanilla sugar

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

milk (about 1.2 liters) • semolina (about 160 grams) • sugar (about 65 grams) • egg • vanilla extract • butter • orange blossom water • Filling: • very cold milk (about 240 ml) • whipped cream powder • plain Nestlé cream (or plain canned cream, about 120 grams) • Ground pistachios

whole milk (about 1.2 liters) • semolina • sugar • orange blossom water • rose water • vanilla extract • For garnish • clotted cream or thick cream (such as Nestlé table cream) • Chopped pistachios • For serving: simple syrup