Lemon, Turmeric, and Semolina Loaf Cake

The inspiration for this lemon, turmeric, and semolina cake comes from the traditional Lebanese ‘sfouf’ cake. The treat, which is traditionally made for holidays or special events in Lebanon, consists of a dense and eggless cake made with semolina flour, turmeric, aniseeds, and pine nuts. Intrigued by the combination of turmeric and semolina, I decided…

Clementine and Almond Cake

This spiced clementine, almond, and orange blossom cake is a variation of a Spanish family recipe with Moorish roots. And it is as delicious as it sounds. I would describe it as a clementine in cake form. So moist, fragrant, and lively – it’s the perfect treat to enjoy with your morning coffee or tea……

Mouhalabiyeh – Levantine Milk Pudding

Dreamy mouhalabiyeh, a creamy and aromatic pudding flavored with orange blossom, rose, pistachios, and honey. This was one of my favorite desserts as a child and it always brings back festive memories. Such as many Levantine sweets native to Palestine, Lebanon, Syria, and Turkey, this custard-like pudding is characterized by the combination of dairy and…

The Ultimate Classic Brownies

This classic brownie recipe is anything but modest. With no rising agents to lighten the load, the result is pure, unadulterated, dense, chocolatey indulgence. And that, in my opinion, is the best way to enjoy a brownie. This recipe makes for a deliciously fudgy brownie with a satisfying crackling surface. It’s also one that I…

Flourless Chocolate and Olive Oil Cake

A flourless dark chocolate and olive oil cake that is as simple as it is divine. It is officially my favorite season, and that means plenty of baking and autumnal harvest. In respect to olive season, I thought I would share this treat with you. It is a dense, rich, and fudgy cake that’s very much…

Flan de Queso/ Cream Cheese Flan

This flan de queso or cream cheese flan is what dreams are made of. Silky, rich, smooth, and lush, I know of no other dessert that competes. The creamy custard is inverted after baking causing the homemade caramel base to generously flow over it. Simply divine. Growing up with Spanish/Puerto Rican culinary heritages, this dessert…

Date, Chocolate, and Rose Water Truffles

Sublime chocolate and rose water truffles. These are made to be consumed slowly and with no regrets. Sweetened with the delicious caramel flavor of dates, they just melt in your mouth at once. Here is an instant recipe for instant pleasure. P.S. these truffles are also, coincidentally, guilt-free. INGREDIENTS/ MAKES 8 TRUFFLES 6 medjoul dates,…

Fig, Apricot, and Spice Cake

This fig, apricot, and spice cake is a treat made to stir up the senses. Each bite offers an entertaining glimpse of the Mediterranean. Fresh figs and apricots, creamy yogurt, toasted walnuts, lemon, cardamom, cinnamon, and bit of love go a long way here. In summary, this is my kitchen in form of a cake….

Rustic Strawberry and Almond Galette

As spring comes to an end and summer approaches, the smell of strawberries comes to mind. And what better way to welcome the summer than with a farm fresh strawberry galette?  If strawberries are in season where you are, make the most of them. Otherwise, feel free to use any variety of fruit that is…

Baklava

Baklava, or baklawa as it is known as in the Levant, is a staple Mediterranean dessert that can be found in Western Mediterranean countries such as Greece and Turkey to the Eastern Mediterranean in Lebanon and Palestine. Growing up, we often had it on our table for holidays, birthdays, and special occasions. It was not,…

Tahini, Lemon, and Cardamom Energy Bars

These bars are perfect to snack on while on the go or simply to enjoy on a quiet afternoon with a cup of tea. They are chewy, crunchy, and wholesome – the ultimate snack trifecta, in my opinion. Flavored with lemon, cinnamon, cardamom, and deliciously nutty tahini, you will get a burst of flavors with every…

Helba – Fenugreek Cake

Helba, which literally translates to ‘fenugreek,’ is a sweet, rich, and sticky Palestinian cake made with fenugreek seeds, semolina, and olive oil. The nutty seeds are simmered away until tender and then kneaded into the dough along with the water infused with their flavor. After baking, the cake is drizzled with a lemon sugar syrup…