These cookies are inspired by Iranian/Middle Eastern flavors, featuring classic regional ingredients.
Kaab el Ghazal (Moroccan Gazelle Horns) are all about technique: a silky, paper-thin dough carefully stretched over orange-blossom almond paste, then curved into elegant crescents that bake up tender, aromatic, and beautifully smooth. I’ll walk you through each step so your horns keep their shape and never crack.
These Persian nan-e nokhodchi cookies pair nutty chickpea flour with rose, cardamom, and pistachios for a sandy, meltaway bite. We’ll walk through the baking science that keeps them tender, crumbly, and naturally gluten-free—plus the exact tricks to prevent dry, chalky results.
Basbousa Bil Loze is my go-to spring dessert for when the evenings finally stay light: soft almond semolina squares with chewy, caramelized edges, soaked in fragrant syrup and scattered with almonds. Easy to make ahead and perfect for sharing after sunset walks or spring feasts.
Experience the enchanting flavors of Iran with Nishasta Helwa—tender rice flour cookies delicately scented with rosewater and adorned with vibrant pistachios. Perfect for tea time or special gatherings, these melt-in-your-mouth treats are as beautiful as they are delicious!
Buttery, crumbly mini maamoul cookies hiding a dreamy almond-cardamom filling—perfect for holidays, tea time, or sweet snacking. Easier than traditional maamoul, these bites are both elegant and total