Inspired by Palestinian ka’ak, this olive oil tart is made with a shortcrust and filled with fills dates and chocolate ganache.
Nir Messika pairs these sfinj with pastry cream flavored with rosewater, making these Moroccan doughnuts even more festive.
Nir Mesika’s grandmother Rubi learned to make these small doughnuts from her Muslim neighbors in Egypt. Nir finishes them with honey.
Sweet fenugreek siniyeh is a rich semolina cake seasoned with fenugreek, nigella seeds, and citrus blossom water.
This is a fresh take on the Bakewell tart with a Levantine twist from Sami Tamimi and Tara Wigley’s “Falastin: A Cookbook.”
In the traditional local kitchen figs were used not only for their flavor, but also as a thickener. This recipe is a good example.
The late first lady of Israel Nehama Rivlin used to served these cookies on the end of Yom Kippur Fast to her loved ones.
Having been a rare ingredient, Mastic has been substituted with cornstarch. However, it adds a unique aroma and so is worth tracking down and sourcing for this recipe.
Festive Rosh Hashana (jewish new year) dessert, made with kodoo (pumpkin jam) and nut cream.
Kashta, the filling for these savory triangles, is a homemade version of ricotta cheese commonly used in pastries and desserts in Palestinian and other regional kitchens.