Sobiyet, is a Turkish dessert similar to baklava. It is stuffed with a cream, which is made from milk and semolina or Mascarpone cheese and also nuts (walnut or pistachio).
Maha Salah takes us into her kitchen with a how to video on how to prepare the Arabic dessert basboosa.
Hazelnoot-schuimtaart is een van mijn favo taarten en toen ik deze kleine kussentjes van hazelnootschuim op instagram voorbij zag komen, w...
One of the things that I can’t seem to get used to in this whole expat experience is this endless summer! Even after 18 months in the country, I can’t wrap my brain around the idea that…
A variety of flaky pastries, rich cakes and sticky sweets, Moroccan desserts will satisfy all your sugar cravings.
Explore my handpicked collection of 30 Ramadan recipes. From cherished family traditions to fresh ideas, make your suhoor & iftar heartwarming and delicious.
An old fashioned Date and Walnut slice recipe. An Aussie favourite with a delicious Arabic twist.
A delicious and authentic semolina and coconut cake baked to perfection and soaked in simple syrup. There's nothing like it and it comes together so quickly!
With all due respect to baklava, we've found a new favorite Lebanese dessert. This rich, moist cake is sweetened with carob molasses and has a hit of anise. We may or may not have fought over it in the Test Kitchen.
Laat je niet voor de gek houden door de eenvoud van deze griesmeelcake! Het bevat namelijk een heerlijke notenvulling met een stoot aan smaak! Om nog maar te zwijgen over de heerlijke siroop van honing die over de cake wordt gegoten! Basbousa is een term in het Midden-Oosten die verwijst naar een lekker zoet griesmeelcake. Ik houd gewoon van de vochtige consistentie van deze cake. Dus als je dit weekend graag wat lekkers wilt bakken, maak dan deze cake vanavond al zodat je morgen heerlijke puntjes kunt serveren. Deze zachte, korrelige griesmeelcake is de perfecte treat!
Sfouf, is a traditional Lebanese cake known for its vibrant yellow color and unique blend of flavors. It comes together fairly quick and takes just about 30 minutes to bake.
A delicious and simple cake combining semolina flour, turmeric and anise flavors.
One of the things that I can’t seem to get used to in this whole expat experience is this endless summer! Even after 18 months in the country, I can’t wrap my brain around the idea that…
Pistachio Maamoul Cookies are very famous traditional Middle Eastern cookies that have been around for generations. They are stuffed with ground pistachios and dusted with powdered sugar.
Dit weekend eindigt de Ramadan, dus dat betekent dat het Suikerfeest wordt gevierd. Het is het feest van samen eten en samenzijn. Lekkere z...
These Gluten-Free Lamingtons are spongy, soft, buttery, jam-infused, flavorful, perfectly sweetened and so delicious!
Crispy golden filo pastry edges baked in a rich egg custard, topped with a simple sugar syrup, flavored with rose water and orange blossom. Garnish with pistachio powder and dried rose petals, this dessert is the easiest and tastiest to whip up in no time.
Revani is a Turkish cake that’s made with semolina flour, soaked in a lemon-flavored simple syrup, then topped with chopped pistachios. It’s light, extremely moist, and a very popular Turkish dessert. It’s also very easy to make!
Politiko dessert is a syrupy semolina cake topped with the creamiest custard and plenty of ground cinnamon on top. Very delicious!
If you are craving something sweet and decadent, you are in luck! I have just the thing for you today. This is basbousa or basboussa, an Egyptian specialty, also known as namoura, revani or ravani …
Ramadan is the most important month in the Islamic calendar, a time for fasting during the day and feasting after sunset and until sunrise. During that whole month, sweets occupy an important place in people’s lives. These date-filled cookies are a typical Ramadan sweet. If you can’t find date paste, use an equal amount of pitted dates and process with cinnamon and butter in a food processor until a smooth paste forms.
Crispy golden filo pastry edges baked in a rich egg custard, topped with a simple sugar syrup, flavored with rose water and orange blossom. Garnish with pistachio powder and dried rose petals, this dessert is the easiest and tastiest to whip up in no time.
If you are craving something sweet and decadent, you are in luck! I have just the thing for you today. This is basbousa or basboussa, an Egyptian specialty, also known as namoura, revani or ravani …
Politiko dessert is a syrupy semolina cake topped with the creamiest custard and plenty of ground cinnamon on top. Very delicious!
Wat nou lekkerder is dan een honingcake? Een honingcake met een notenvulling natuurlijk! De cake is vol van smaak, heerlijk zacht, maar ook weer smeuïg door de vulling. Een streling voor de smaakpapillen!
Basbousa is a soft, somewhat crumbly cake traditionally made with semolina and, sometimes, coconut. The warm cake is soaked in sugar syrup flavored with orange flower water or rose water until it a…
With Ramadan gracing us with its presence, one cannot deny the very culinary experiences that remind us of a part of this holy month. Ramadan, a month of worship and giving, is also a month full of
Mijn marmerkoekjes maak ik al jaren met veel succes (en een heleboel andere mensen ook :D). Ik wilde eens een variatie op dat recept maken ...
As we near the end of Ramadan, the buzz of Eid fills the air. Markets are full of people buying new cloths, decorations and sweets. Mosques are full of worshipers trying to make the best out of the…
This delicious apricot and almond cake is made using crispy Filo Pastry, an almond frangipane tart filling and fresh apricots. Make a quick and easy apricot and almond cake using filo pastry or phyllo dough. Apricot cake inspiration. Stonefruit cake inspiration. How to make a cake with fresh apricot
IEDEREEN vindt deze koekjes lekker, dat beloof ik je! Ik heb ze nu al tientallen keren gemaakt en iedereen die ze heeft gegeten, was er gek...
This is my grandmother Perla's recipe for deliciously and sweet almond and walnut stuffed Moroccan cigars.
Ben jij net zo'n liefhebber van cake en cheesecake als ik? Dan moet je dit recept zeker eens proberen! Een griesmeelcake op zichzelf is al erg lekker, maar wanneer je het combineert met een romige vulling van cheesecake wordt het overheerlijk! Een puntje basbousa cheesecake smaakt heerlijk bij een kopje koffie of thee.
Dusted with chopped pistachios and dried rose petals this easy, light tres leches-style cake is a beautiful addition to any dessert table.
Just in case I haven't yet persuaded you to use your leftover egg whites to make financiers, here I am again with another version. I went with pistachio this time. Is it just me or do you also gravitate towards things pistachio-flavored when you go to a bakery or pastry shop? Is it the color? Or maybe just that it's a little bit more unusual, a flavor we're less likely to make at home? Whatever the reason - when we go to a bakery, it's always chocolate, coffee, and pistachio that we go for (and hazelnut as well for me)! Like with macarons - we can never resist trying a pistachio one and for some reason, we always end up raving about it (whereas chocolate macarons can be unpredictable and even disappointing)! I went with my favorite financier recipe from Paris Sweets and simply made a little change using mostly ground pistachios instead of almonds in the batter. I could have swapped out all the almonds with pistachios but decided to keep a little bit of almonds in the batter to anchor the whole thing. I was thinking about macarons and how even if you're making a flavored macaron, like hazelnut for instance, you often still use a bit of ground almonds to balance out the higher fat content from the other nut. I don't think that's a concern when it comes to financiers but I was in the mood to mix things up. I like making the batter the night before (or up to 3 days ahead) and baking these tea cakes fresh for breakfast the next day. My fellas love them! I generally prefer savory when it comes to the first meal of the day but this is one sweet item I enjoy savoring over breakfast. So...pistachio financiers with a cup of coffee for breakfast, it was! They were just delicious. Now, I know you have no problems using up any egg whites you might have for omelets and whatnot but...please...give financiers a try one day if you haven't already. I don't think you'll regret it! Recipe: Pistachio Financiers Adapted from the financier recipe found in Paris Sweets (please see this post of mine for more details, as well as a hazelnut version) - Makes 4 financiers, baked in standard size muffin tins (you can easily double the recipe) - 6 tablespoons unsalted butter 1/2 cup (100 grams) sugar 35 grams ground pistachios (I use toasted, unsalted)* 15 grams ground blanched almonds 3 large egg whites 1/3 cup all-purpose flour 1 tablespoon coarsely chopped pistachios, for topping (optional) * You could use a total of 50 grams (1/2 cup) of ground pistachios instead of the mix of pistachios and almonds. Brown the butter: Place butter into a small skillet. Cook over medium heat and bring it to a boil, swirling the pan occasionally. It will sputter and sizzle as it cooks. Continue cooking until butter turns a deep brown. Watch closely since it can turn black in a matter of seconds. Remove pan from the heat and keep it in a warm spot nearby. Using a wooden spoon, mix sugar and the ground pistachios and almonds together in a large saucepan. Stir in the egg whites and place the pan over low heat. Stirring constantly, warm the mixture until it turns runny, slightly white in color, and feels hot to the touch, about 2-3 minutes. Remove the pan from the heat. Stir in flour. Then gradually stir in the browned butter until incorporated. Transfer the batter into a bowl and cover it with plastic wrap pressed directly against the surface. Chill for at least 1 hour (or up to 3 days). Preheat oven to 400 degrees. Butter and flour (or use baking spray) 4 cups of a standard size muffin tin (I like to fill the other empty cups with some hot water). Fill each cup using an ice cream scoop. Top each with a sprinkling of chopped pistachios, if using. Bake until financiers are golden, feel springy to the touch, and the tops have domed and opened up a bit, approximately 12-14 minutes. Turn the financiers out (using a blunt knife if necessary) to cool on a cooling rack. They are best eaten the day they are baked. I actually recommend making these fresh right before you plan to eat. Just cooled to room temperature, the corners are especially crisp.
Phyllo dough crinkle cake with rose, cardamom and pistachios
This is a delicious version of a traditional Baklava recipe or Baklawa recipe. Fillo Pastry is crinkled or ruffled, then placed in a cupcake tin, baked until golden and drenched with a sugar syrup. Visit our website for this and other great Baklava recipes using Fillo Pastry, Filo Pastry or phyllo d
In 'Zaitoun,' Yasmin Khan tells stories from the kitchens of Israel, the West Bank, and Gaza.
In this third installment of the Arab, and Vegan? Ramadan series, Waseem Hijazi shares a vegan Hareeseh recipe, a moist coconut semolina cake drenched in rosewater simple syrup. This delightful dessert is perfect for enjoying after Iftar with a cup of coffee or tea.
Als je een fan bent van koekjes met veel smaak, dan zul je deze dadel-walnootkoekjes geweldig vinden! Met veel noten en smeuïge dadels zijn deze koekjes heerlijk, vooral als no-bake koekjes zijn ze een grote winnaar! Dus heb je nog veel dadels in huis, gebruik ze dan voor het maken van deze koekjes! Zo lekker en perfect naast een kopje koffie of thee!
IEDEREEN vindt deze koekjes lekker, dat beloof ik je! Ik heb ze nu al tientallen keren gemaakt en iedereen die ze heeft gegeten, was er gek...
One of the things that I can’t seem to get used to in this whole expat experience is this endless summer! Even after 18 months in the country, I can’t wrap my brain around the idea that…
Geniet van een smaakvolle maaltijd met deze makkelijk te bereiden charmilla, vergezeld van heerlijke visballetjes. Een perfecte combinatie van gezond en lekker!
Opnieuw een oud recept even opgepimpt! Naast mijn sinaasappelcake is dit toch ook wel een van mijn favoriete cakes. Zo zacht, luchtig e...
De ramadan staat weer voor de deur en voor Marokkanen geen ramadan zonder harira! De tomatensoep met kikkerertwen bevat allerlei belangrijk...
