Type what you have

Ingredients

• ✓ white sugar
• pomegranate juice
• lemon juice

Instructions

1. 1 Bring pomegranate juice, sugar, and lemon juice to a simmer in a saucepan over medium-high heat. Once the sugar has dissolved, reduce the heat to medium-low, and simmer until the juice has reduced to 1 1/2 cups, about 1 hour. Stir the molasses frequently as it thickens to keep it from burning. When the molasses is done, allow it to cool to room temperature, then pour into a glass storage container, and keep in the refrigerator.

By flying chef

Ingredients

• ✓ white sugar
• hibiscus petal
• water

Instructions

1. 1 Place the hibiscus flowers in a pot and cover with boiling water. Sweeten to taste and allow to cool. Strain and pour into a pitcher. Refrigerate until well chilled.

By Afiyet_olson

Ingredients

• ✓ white sugar
• beet
• yogurt
• salt

Instructions

1. 1 Bring a saucepan of water to a boil. Stir sugar into water to dissolve. Cook beets in boiling water until tender, about 45 minutes; drain and cool beets completely.
2. 2 Cut cooled beets into 1/2-inch cubes. Measure 1/2 cup of beet cubes and reserve remainder for later use.
3. 3 Stir beets into yogurt in a bowl; season with salt.

By Soheila

Ingredients

• ✓ white sugar
• water
• wine vinegar
• ginger

Instructions

1. 1 Bring sugar and water to a boil in a large saucepan over high heat; boil for 2 to 3 minutes. Off heat, stir in vinegar and ginger. Cool mixture to room temperature.
2. 2 Strain mixture through a fine-mesh sieve into a sterile container; discard solids. Store at room temperature.
3. 3 Stir 1 part syrup into 4 to 5 parts water; serve cold with ice if desired.

By The Magpie

Ingredients

• ✓ white sugar
• almond
• water
• almond extract

Instructions

1. 1 Place almonds in a food processor. Process to meal-like consistency, scraping down the sides and bottom of the bowl as needed. Don't overprocess—mixture should still be crumbly, not paste-like.
2. 2 Combine sugar and water in a small saucepan. Bring to a boil and cook over medium heat for 4 minutes. Start checking temperature with a candy thermometer every minute or so. Continue to cook until it reaches 240 degrees F (115 degrees C) and is a medium-thick syrup, about 6 to 8 minutes longer. Don't overcook syrup, otherwise it will harden when cool.
3. 3 Remove from the heat and stir in almonds and almond extract. Return to the heat and cook, stirring with a spatula and scraping the bottom and sides of the pan to prevent scorching until almond paste just holds together, 30 to 60 seconds. Do not cook for too long, or it will caramelize.
4. 4 Remove from the heat and use when cool enough to handle. To refrigerate, wrap in waxed paper in an airtight container and use within a few weeks. To freeze, place wrapped almond paste in a freezer bag and freeze for up to six months.

By nch

Ingredients

• ✓ white sugar
• ✓ white sugar
• strawberry
• egg yolk
• milk
• salt
• heavy cream
• rosewater

Instructions

1. 1 Combine the strawberries and 1/3 cup sugar in a bowl; mash together with a potato masher. Store the mixture in the refrigerator while preparing the rest of the recipe.
2. 2 Stir together the egg yolks, milk, salt and 1/3 cup sugar in a saucepan over medium heat. Heat to 175 degrees F (80 degrees C), making sure the mixture does not boil; transfer to a chilled bowl and move to the refrigerator to cool, stirring occasionally. Once cooled, stir in the cream, rosewater, and strawberry mixture.
3. 3 Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

By Ms Munchie

Ingredients

• ✓ white sugar
• water
• rose water
• milk powder
• cornstarch

Instructions

1. 1 Whisk water, rose water, milk powder, sugar, and cornstarch together in a saucepan until smooth. Place over medium heat, stirring with a wooden spoon, and cook until it begins to boil; cook at a boil for 2 minutes. Remove from heat immediately; stir a few times to help it cool.
2. 2 Divide the mixture between 8 small serving glasses; refrigerate until set, about 2 hours.

By bmaaq

Ingredients

• ✓ white sugar
• water
• strawberry
• mint
• ginger
• lemon
• white balsamic vinegar

Instructions

1. 1 Bring sugar and water to a boil in a large pot over high heat; boil until sugar has dissolved. Stir in strawberries, mint, ginger, lemon peels, and lemon juice; return to a boil. Reduce heat to medium; simmer for 20 minutes. Off heat, stir in vinegar. Set syrup aside at room temperature for 8 hours to overnight.
2. 2 Strain mixture through a fine-mesh sieve; discard or reserve solids. Store syrup at room temperature in a sterile container.
3. 3 Stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.

By The Magpie

Ingredients

• ✓ white sugar
• butter
• vanilla extract
• tahini
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Cream together the butter and sugar until fluffy. Add vanilla and tahini, mix until well combined. In a separate bowl, sift together the flour and baking powder, then stir into butter mixture. Drop onto an ungreased cookie sheet in tablespoon-sized pieces.
3. 3 Bake in preheated oven until they turn golden brown, about 15 minutes. Cool on the cookie sheet 10 to 15 minutes before removing to cool on a wire rack.

By Faina Gersh

Ingredients

• ✓ white sugar
• ✓ white sugar
• all-purpose flour
• powdered milk
• instant yeast
• salt
• butter
• water
• vegetable oil
• water
• flour
• sesame seed

Instructions

1. 1 Whisk flour, powdered milk, yeast, sugar, and salt together in a large bowl. Add butter and mix with your hands until mixture resembles coarse crumbs.
2. 2 Gradually add water to flour mixture, using your hands to mix well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Lightly oil a large bowl with vegetable oil. Place dough in the bowl and turn to coat with oil. Cover with a towel or plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Gently punch down dough. Divide dough into 12 equal pieces and form into balls. Cover with a light cloth and let rest 15 to 20 minutes. Dough may expand, but it's okay if it does not.
5. 5 Place a ball of dough on a lightly floured surface and press with the palm of your hand. Bring two opposite sides of dough together and pinch. Repeat with remaining opposite sides. Pull and press dough to form a flat, elongated diamond-like shape. Place on a lightly greased baking sheet. Repeat with remaining dough. Cover with a cloth and let rest at least 10 minutes.
6. 6 Preheat the oven to 450 degrees F (230 degrees C).
7. 7 Mix water, flour, and sugar for paste in a small bowl. Brush over flatbreads and sprinkle with sesame seeds.
8. 8 Bake flatbreads in the preheated oven in batches until golden brown, 7 to 10 minutes.

By Saleha Anwar

Ingredients

• ✓ white sugar
• water
• vegetable oil
• salt
• all-purpose flour
• yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
2. 2 When the Dough cycle is almost complete, preheat the oven to 475 degrees F (245 degrees C).
3. 3 Turn dough out onto a lightly floured surface. Divide into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest.
4. 4 Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves.

By Sue Litster

Ingredients

• ✓ white sugar
• almond flour
• powdered sugar
• cardamom
• rose water
• pistachio

Instructions

1. 1 Combine almond flour, powdered sugar, and cardamom in a medium bowl. Drizzle in rose water, 1 tablespoon at a time, and gently knead until a soft dough forms that doesn't stick to your hands. Taste and add more powdered sugar to reach desired sweetness. Adjust rose water if needed.
2. 2 Pinch off about 1/2 teaspoon of dough. Form into a ball and shape like a cone, to resemble a mulberry, or any shape that you like. Roll in white sugar. Repeat with remaining dough.
3. 3 Chop pistachios into slivers, resembling stems. Place a pistachio sliver over each piece of "tut."

By Naz Deravian

Ingredients

• ✓ white sugar
• water
• all-purpose flour
• salt
• vegetable oil
• yeast

Instructions

1. 1 Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
2. 2 Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
3. 3 Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

By Sandy

Ingredients

• ✓ white sugar
• cooking spray
• water
• gelatin
• rose water
• red food coloring
• confectioners' sugar

Instructions

1. 1 Line a 9-inch cake pan with enough aluminum foil to have it hanging over the sides; spray with non-stick cooking spray and set aside.
2. 2 Stir sugar, water, and gelatin together in a large pot; bring to a boil, reduce heat to medium, and cook at a simmer, stirring constantly, for 20 minutes.
3. 3 Stir rose water and food coloring into the mixture in the pot; pour directly into the prepared cake pan.
4. 4 Cover pan with plastic wrap and refrigerate 8 hours to overnight.
5. 5 Lightly dust a cutting board with some of the confectioners' sugar. Invert cake pan onto the cutting board. Gently peel aluminum foil from the surface of the gelatin. Cut gelatin into squares.
6. 6 Spread confectioners' sugar into a wide, shallow dish. Roll gelatin squares in the sugar to coat.

By thr33things

Ingredients

• ✓ white sugar
• milk
• water
• cornstarch
• heavy cream
• rose water
• cardamom pod

Instructions

1. 1 Combine milk and sugar together in a saucepan; bring to a boil.
2. 2 Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. Remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture.
3. 3 Refrigerate milk mixture until completely cooled, 2 to 4 hours.

By Amel

Ingredients

• ✓ white sugar
• cornstarch
• milk
• almond
• cardamom seed
• rosewater
• almond

Instructions

1. 1 Dissolve cornstarch in 1 cup milk in a small bowl; set aside.
2. 2 Combine remaining 1 cup milk, ground almonds, and cardamom seeds in a saucepan; bring to a boil. Reduce heat to medium; whisk in cornstarch mixture until well blended. Stir in sugar and rosewater until incorporated. Bring to a boil, stirring constantly, and boil for about 3 minutes.
3. 3 Remove cardamom seeds; divide pudding among serving dishes. Garnish with slivered almonds. Serve warm or cold.

By Zahra

Ingredients

• ✓ white sugar
• butter
• egg
• rose water
• rose petal
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, about 5 minutes. Beat in eggs and rose water; fold in rose petals.
2. 2 Combine flour, baking powder, and salt in a separate bowl; mix into dough. Cover and chill dough 1 hour to overnight.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Roll out dough on a lightly floured surface to about ⅓-inch thickness. Cut into shapes with a shaped cutter or cut into rectangles or squares. Place cookies 1 inch apart on the prepared baking sheet.
5. 5 Bake in the preheated oven until light and crisp, 6 to 8 minutes. Cool completely before serving.

By Diana Moutsopoulos

Ingredients

• ✓ white sugar
• ✓ white sugar
• semolina flour
• yogurt
• vegetable oil
• coconut
• baking powder
• almond
• water
• rose water

Instructions

1. 1 In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
2. 2 In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
4. 4 Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.

By Lubna

Ingredients

• ✓ white sugar
• walnut
• egg yolk
• cardamom
• baking soda
• rose water
• water
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Mix together ground walnuts, sugar, 3 egg yolks, cardamom, baking soda, and rose water in a medium bowl until well blended. Roll teaspoon-sized pieces of dough into balls and place 2 inches apart onto the prepared baking sheets.
3. 3 Whisk together remaining egg yolk and water using a fork. Press a walnut piece into each cookie, then brush with egg yolk glaze.
4. 4 Bake in the preheated oven until golden, about 20 minutes. The cookies will appear soft and undercooked but they will harden considerably when cooled.
5. 5 Remove from the oven and allow to cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.

By The Rebbetzin Chef

Ingredients

• ✓ white sugar
• orange pekoe tea
• water
• cardamom seed
• cinnamon
• nutmeg
• ginger
• evaporated milk

Instructions

1. 1 Cut tea bags open and empty into a small bowl; discard tea bags.
2. 2 Bring water to a boil in a saucepan; add loose tea. Boil tea until water becomes dark red, 3 to 5 minutes. Stir sugar into tea.
3. 3 Grind cardamom seeds in an electric grinder or using a mortar and pestle. Stir ground cardamom, cinnamon, nutmeg, and ginger into tea; boil until flavors are infused, about 10 minutes.
4. 4 Stir milk into tea and bring back to a boil for about 2 minutes. Pour tea through a sieve to separate out solids. Serve hot.

By Abdulkader Babader

Ingredients

• ✓ white sugar
• water
• yeast
• bread flour
• all-purpose flour
• salt
• sesame seed
• cinnamon
• orange
• tahini

Instructions

1. 1 Combine 1 teaspoon sugar, 1/4 cup water, and yeast together in a small bowl. Stir well with a fork.
2. 2 Sift bread flour and all-purpose flour together in a mixing bowl. Add salt and blend. Pour in yeast mixture. Start adding remaining water gradually; mix until dough comes together. Place dough on a flat work surface and knead until soft and smooth, about 15 minutes.
3. 3 Transfer dough to a lightly greased bowl and cover. Place it a warm spot and let it rise for 45 minutes.
4. 4 In the meantime, prepare the filling. Add remaining sugar, sesame seeds, cinnamon, and orange zest to the tahini. Mix well.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
6. 6 Flatten dough gently and cut into 8 equal pieces. Keep dough covered as you work with 1 piece at a time.
7. 7 Roll out 1 piece of dough into a 6-inch disk. Place 2 tablespoons of the filling in the middle, gather up the edges in the center, and pinch to seal. Press down to flatten; roll back out into a 6-inch disk. Roll disk into a log about 12 inches long. Cut in half and stretch each piece out to make it a little longer. Roll in both ends towards the center, creating an 'S' shape. Fold 1 spiral over the other and flatten with your palm. Roll out slightly; transfer to the prepared baking sheet.
8. 8 Repeat step 6 with remaining dough and filling, making 16 hand pies in total. Keep finished pies loosely covered so they rise slightly while you finish the rest.
9. 9 Bake in the preheated oven until golden brown, about 18 minutes.

By Aphrodite

Ingredients

• ✓ white sugar
• vegetable oil
• water
• gelatin
• lemon juice
• rose water
• red food coloring
• cornstarch

Instructions

1. 1 Grease an 8-inch square pan with vegetable oil.
2. 2 Place 2/3 cup water in a small bowl. Sprinkle gelatin on top; let stand until softened, about 15 minutes.
3. 3 Combine remaining 1 cup water, sugar, and lemon juice in a saucepan over medium heat; bring to a boil, stirring until sugar dissolves. Increase heat and boil syrup, covered, for 3 minutes.
4. 4 Uncover saucepan and attach a candy thermometer to the side; continue cooking syrup until the temperature reaches 238 degrees F (114 degrees C), about 5 minutes. Remove from heat; stir in gelatin mixture carefully until completely dissolved. Mix in rose water and red food coloring.
5. 5 Pour syrup into the greased pan. Let stand at room temperature until gelled, about 4 hours. Cover with plastic wrap and chill, 8 hours to overnight.
6. 6 Cut gelled mixture into 1-inch squares. Dust with cornstarch.

By twoellis

Ingredients

• ✓ white sugar
• semolina flour
• all-purpose flour
• turmeric
• baking powder
• milk
• vegetable oil
• pine nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
2. 2 In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside.
3. 3 In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts.
4. 4 Pour into a prepared 9-inch round pan. Sprinkle top with pine nuts.
5. 5 Bake in the preheated oven until wooden pick inserted in center comes out dry, 25 to 35 minutes.

By Lara

Ingredients

• ✓ white sugar
• water
• gelatin
• confectioners' sugar
• corn flour
• cream of tartar
• rose water
• pink food coloring
• confectioners' sugar

Instructions

1. 1 Combine water, white sugar, and gelatin in a large microwave-safe bowl; heat in microwave on high for 7 minutes. Stir sugar mixture and cook in microwave for 7 minutes more.
2. 2 Mix 1 1/2 cups confectioners' sugar, corn flour, and cream of tartar together in a bowl; stir into sugar mixture. Heat mixture in microwave on high for 6 minutes more. Stir rose water and food coloring into mixture.
3. 3 Lightly grease a 7x11-inch baking dish. Pour mixture into the greased dish; refrigerate until firm, about 30 minutes.
4. 4 Cut Turkish delight into small squares using a wet knife.
5. 5 Place 3/4 cup confectioners' sugar in a bowl. Roll Turkish delight in the confectioners' sugar until evenly coated. Store in an airtight container in the refrigerator.

By lizardbeth20

Ingredients

• ✓ white sugar
• water
• lime
• vanilla extract
• vegetable oil
• salt
• all-purpose flour
• egg
• corn oil

Instructions

1. 1 Combine 1 cup water and 1 cup sugar in a medium saucepan over high heat. Bring to a boil; stir until sugar dissolves. Reduce heat to medium; add lime juice. Simmer until flavors combine, about 10 minutes. Remove from heat. Stir in 1 teaspoon vanilla; let syrup cool.
2. 2 Stir together vegetable oil, remaining 2 cups water, remaining 1 cup sugar, and salt in a large pot over medium-high heat; bring to a boil. Reduce heat to medium. Add flour all at once; stir vigorously with a wooden spoon until batter forms into a ball. Cook until batter is shiny, about 1 minute. Transfer to a large bowl and cool for about 5 minutes.
3. 3 Flatten batter into the bottom of the bowl. Add eggs one at a time, mixing well after each addition. Stir in remaining 1 teaspoon vanilla; mix until batter is creamy. Pour into a cloth piping bag fitted with a large star tip.
4. 4 Heat corn oil in a deep saucepan over medium heat until bubbly; reduce heat to medium-low. Squeeze 2 inches of batter onto an oiled spatula and lower into hot oil; repeat until the saucepan is full. Cook, turning occasionally, until golden brown, about 5 minutes. Transfer pastries to a paper bag to drain, about 30 seconds.
5. 5 Soak hot pastries in syrup; transfer to a plate to cool, about 5 minutes.

By UnboundedPassion

Ingredients

• ✓ white sugar
• puff pastry sheet
• walnut
• pecan
• hazelnut
• raisin
• coconut
• milk
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
2. 2 Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked.
3. 3 Preheat the oven's broiler.
4. 4 In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and 1/4 cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in 9x13-inch dish.
5. 5 Bring milk and 1/2 cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture.
6. 6 Beat the heavy cream with the remaining 1/2 cup sugar until stiff peaks form. Spread evenly over nut mixture in dish.
7. 7 Place dessert under oven broiler until top is golden brown, about 10 minutes. Serve hot.

By NANCY GIRGIS

Ingredients

• ✓ white sugar
• milk
• cornstarch
• cardamom extract
• water
• sugar
• vanilla bean
• pistachio
• rose petal

Instructions

1. 1 Combine 3/4 cup of the milk and cornstarch in a bowl and stir until smooth.
2. 2 Pour remaining milk into a pot and stir in sugar and cardamom extract. Heat over low heat, stirring until sugar is fully dissolved. Whisk in cornstarch mixture and simmer until thickened, 5 to 10 minutes.
3. 3 Pour milk mixture into 5 ramekins, cover, and cool to room temperature. Chill in the refrigerator for at least 3 hours.
4. 4 Combine water, sugar, and vanilla seeds in a pot and bring to a boil over low heat. Stir until sugar is dissolved. Allow syrup to cool. Sprinkle each serving with pistachios and rose petals. Drizzle with 1 tablespoon syrup.

By DeuxDilettantes

Ingredients

• ✓ white sugar
• water
• vegetable oil
• all-purpose flour
• baking powder
• egg
• vegetable oil
• water

Instructions

1. 1 Bring 2 cups water and 6 tablespoons oil to a boil in a large pot over high heat. Off heat, stir in flour and baking powder until well combined; cool, 15 to 20 minutes.
2. 2 Beat in eggs, one at a time, beating well after each addition with an electric mixer; beat until mixture is smooth and homogeneous.
3. 3 Meanwhile, bring sugar and 2 1/2 cups water to a boil in a saucepan over medium-high heat; stir until sugar is dissolved. Off heat, cool, at least 20 to 30 minutes.
4. 4 While syrup cools, heat 2 cups oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Spoon dough into a tulumba syringe or a piping bag fitted with a coupler and a star-shaped tip (closed or open). Pipe small portions of dough, in batches, into the hot oil. (You can also drop spoonfuls of dough into the hot oil, but the tulumbas won't have the traditional shape.) Fry until golden, 5 to 7 minutes. Transfer to a paper towel-lined plate; cool about 10 minutes. Transfer tulumbas to a bowl. Pour cooled syrup on top; let soak for at least 2 hours.

By Macedonian Cuisine

Ingredients

• ✓ white sugar
• phyllo dough
• ricotta cheese
• mozzarella cheese
• butter
• sugar
• water
• lemon juice
• rose water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Prepare kanafa: Finely chop frozen, shredded phyllo dough using a food processor until the strands are about the size of a grain of rice. Pour into a large mixing bowl.
3. 3 Mix together ricotta, mozzarella, and sugar in a separate bowl.
4. 4 Place butter in a large, microwave-safe liquid measuring cup or bowl with a spout. Heat in a microwave until completely melted, and let it sit for several minutes until a thick white foam has formed on top. Clarify butter by using a spoon to skim off the foam.
5. 5 Carefully pour butter into the bowl of phyllo dough. Avoid pouring in the white milk solids at the bottom of the clarified butter. Use your hands to mix butter and dough together. Make sure butter is absorbed by taking handfuls of the dough and rubbing it between your palms.
6. 6 Evenly spread buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. Spread cheese mixture onto the dough, avoiding the edges of the pan.
7. 7 Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
8. 8 While the kanafa is baking, prepare the syrup: Combine 1 cup sugar and water in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and stir in lemon juice. Simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. Be careful not to let the mixture turn golden and caramelize. Remove from heat and add rose water; set aside.
9. 9 Remove kanafa from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so phyllo is on top. Pour syrup over kanafa. Cut into pieces and serve while hot.

By Noura

Ingredients

• ✓ white sugar
• ✓ white sugar
• tahini
• farina cereal
• baking powder
• yogurt
• butter
• almond
• water
• lemon juice
• butter
• orange flower water

Instructions

1. 1 Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer.
2. 2 Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.
5. 5 While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.

By Basma Yacoub