INGREDIENTS Dough: 500g mozzarella 1 cup of sugar 1 cup of semolina 1½ cups of water 3 tsp orange blossom water Cream filling: 2 litres of full-cream milk 2 tsp of sugar 5 tbsp of white vinegar Can of Nestlé table cream METHOD Dough: Put the water and sugar in

In this recipe, kataif, a bird’s nest-like phyllo dough, is layered with fresh cheese and doused in amber-hued syrup. SERVES 10-20 Ingredients 1 cup sugar 2 tsp. lemon juice 1 tsp. red food coloring, optional 1⁄2 cup whole milk 3 tbsp. semolina 1 lb. whole-milk ricotta 1 lb. kataif (shredded

Serves: 16 Ingredients 2 cups Semolina 1.5 cups All purpose flour 1 cup Almond Oil 2 teaspoons Turmeric 1 teaspoon Baking Powder 2 teaspoons Ground aniseed (can be substituted for 2 tsp of cardamom 1.5 cups Sugar 1.5 cups Soymilk (or water), chilled 2 tablespoons Tahini 1 handful Sesame seeds,

Ingredients 3 cups semolina (or Cream of Wheat) ¾ cup desiccated (unsweetened, shredded) coconut, optional ¾ cup unsalted butter, melted and cooled ¾ cup sugar 1 ½ tsp. baking soda 1 cup plain yogurt Whole blanched almonds or pistachios, to garnish Syrup 1 cup sugar 1 cup water ½ small

Prep Time 1 hr 30 mins Cook Time 15 mins Total Time 1 hr 45 mins Maamouls are typical Lebanese shortbreads, usually stuffed with dates, but which can also be filled with pistachios, almonds or walnuts. Course: Dessert Cuisine: Lebanese, Middle Eastern, Vegetarian Servings: 45 maamouls Author: Vera Abitbol Ingredients

Prep Time 30 mins Cook Time 25 mins Total Time 55 mins Bouza ala haleeb is a delicious traditional Lebanese ice cream made with salep and mastic and flavored with orange blossom water. Course: Dessert Cuisine: Lebanese, Middle Eastern, Vegetarian Servings: 1 quart Author: Vera Abitbol Ingredients 4 cups whole