Lebanese pastries

Lebanese closed meat pies with filling of meat, onions, tomatoes and spices.

Photo source: Pinterest

One time, my grandmother Teta Nabiha came to visit us in France. She marvelled at the flowers growing by the side of the streets and how clean everything was. She went into the kitchen and in no time at all fixed some sfeeha for us. I watched her stretch the little balls of dough with...Read More »

It's too bad that so many people are only familiar with Middle Eastern pastries that aren't so well made. If you sample them far from where they originate, often they're made with old or stale nuts, they've sat around too long in plastic packages, or the cheeses aren't exactly fresh. While it's true that some of them can be a bit sticky-sweet for Western tastes,

Savoury, tangy, & perfectly handheld, these Lebanese Spinach pies also known as Fatayer bi sabanekh are perfect as a handheld snack when you're on the go!

Since a number of people have been asking, whenever I ask the bakers who are making flatbreads in Lebanon, specifically what their formula is for they breads they are rolling out (or tossing), I'll get the same, vague response; 'Flour and water..oh, and a little olive oil.' And that's it, as they continue with their busywork. While I suspect if I pressed them further, they

Make this homemade Lebanese baklava in a fraction of the time with this easy method! Filled with walnuts and sugar, it's flakey and delicious

Cream-filled baklava pockets are made-up of crispy layers of phyllo dough, lightly doused with syrup and filled with a milk based cream