Category: Desserts
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Blackberry Jam
Blackberry jam with it’s deep purple color is easy to make at home. When cooked the berries remain whole and each is coated with a sweet syrup. Enjoy them on their own, or on waffles, toast, French toast, or New York style cheesecake. Skill level: Easy Click here to view Slideshow, Share, & Comment Blackberry Jam slideshow:
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Cream of Wheat & Coconut Pudding
Cream of Wheat & Coconut Pudding is a refreshing dessert after a spicy meal. Farina is combined with desiccated coconut and milk, with a hint of mastic gum for added flavoring and cooked till thick then poured into a mold. Syrup infused with orange blossom water is drizzled over and sprinkled with chopped unsalted pistachios. For…
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Quince Jam
Quince jam is one that I recently became acquainted with and loved, even though I had seen my mom make it over the years. Just like any other jam it can be made chunky like this recipe or in the form of a pulp. I will show you how to make the pulp version later…
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Shaabiyat
Shaabiyat is phyllo dough layered with butter, filled with a soft semolina cream, wrapped in a bundle like “samosas” and baked till golden brown. It’s served warm with a light drizzle of orange blossom infused syrup, and sprinkled with ground pistachios. If you like your warm food and desserts, then this one is definitely for you. You will…
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Hadeeg – Snaynieh – Whole Wheat
“Hadeeg” in Armenian, “Snaynieh” in Arabic is a dessert made for celebrating the welcoming of a baby’s first tooth. This dessert is simply whole wheat that’s cooked till tender and plump. What makes “Hadeeg” or “Snaynieh” so special are the colorful toppings such as golden raisins and apricots; nuts such as blanched almonds, walnuts, and…
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Kataifi with Ashtah Cream
Kataifi with ashtah cream is a popular Mediterranean dessert you’ll find at buffets or on fancy restaurant menus. There are recipes that use shortening instead of butter to soften the kataif, but shortening leaves an aftertaste that doesn’t go well with this dessert. Kataifi with ashtah cream is a delicacy traditionally made by using the cream that develops…
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Anoosh Abour
Anoosh Abour, is a classic Armenian dessert typically served on New Year’s Eve. Directly translated, “Anoosh” means sweet, and “Abour” means soup – Sweet Soup. Made with pelted wheat, called “dzedadz” in Armenian, it is soaked in water for several hours, then soaked again in warm water. Later it’s cooked slowly with sugar until the pelted…
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Pecan Pie
Pecan Pie with a caramel filling is what my family looks forward to after that big turkey dinner. I often make the pastry crust, but the frozen pie crust you buy at the grocery store works just as well. If you are entertaining, make your pie look pretty and professional by arranging the pecans in…
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Pelted Wheat with Yogurt and Dried Mint
Pelted wheat is widely used in Mediterranean cooking, both in savory dishes and desserts. The reason why it’s called “pelted” wheat is because the bran layer is removed and the grain is polished. This type of wheat cooks much faster than unpelted wheat. Mixing the wheat with the yogurt and the dried mint makes it very…
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Fresh Apricot Compote
Fresh apricot compote is the perfect snack for those who are “trying” to diet yet must have something sweet after lunch or dinner. Made with fresh apricots sliced in half, cooked and then baked in syrup. Keep them refrigerated in a tightly sealed container and use when needed. Here, I served them in a martini…