It’s time to make your friends and family (& your sweet tooth) very happy with some delicious homemade baklava! Preparing baklava is very time-consuming and requires a little bit of patience (you will be working

The maamoul is a delicate Lebanese Easter cookie made with semolina and stuffed with dates and nuts. PREP TIME 6 hours COOK TIME 12 mins TOTAL TIME 6 hours 12 mins Author: Margarita Cuisine: Mediterranean

By Cindy Mushet | Fine Cooking Issue 92Yield: Yields about 30 pieces.Ingredients1-lb. “twin pack” phyllo dough (two 8-oz. packs, each containing about twenty 9×14-inch sheets)For the filling:1 lb. unsalted shelled pistachios or almonds, preferably raw1/2

Baklava, aka Baklawa is a Middle-Eastern dessert whose origins may go as far back as B.C times to the Assyrian civilization.  Through the centuries, many neighboring countries adopted the delicacy and created their own versions. 

  A Lebanese bulan pahala treat. Course: Dessert Cuisine: Lebanese Author: Amira Ingredients 2 cups farina flour. 1 cup semolina flour. 1 teaspoon dry yeast. 1/2 cup sugar. 1 cup butter , room temperature. 3

Serves 8 PersonsPreparation Time 50 MinutesCook Time 30 Minutes  With a hint of our chunky peanut butter, your maamoul sweets will taste differently! This recipe is worth trying!INGREDIENTS  To prepare the dough: 1kg semolina 250g fine semolina 600g melted