Oct 12, 2026 | There are few traditions as sweet as making ma'amoul for the holidays. Across the Levant, these delicate semolina cookies filled with dates or nuts have been bringing families together for generations. Whether it's Eid or Easter, ma'amoul has a special place in our celebrations, and I think what makes them so meaningful is everything that surrounds them. The time spent making them together, the memories they carry, and the joy of sharing them with the people we love. This week, I'm sharing my recipe for one of the sweetest traditions in the Levant.
Waleed’s very own selection of spices can be found here. Don’t forget to use the code ZAWI10 for 10% off your first order.
Waleed’s favourite Lebanese olive oil, Les Cousines, can be found here. Don’t forget to use Waleed’s very own special introductory code for 15% off your first order.
Aug 24, 2026 | Today we're preparing a recipe from Doña Petrona C. de Gandulfo: her chocolate ricotta pastafrola, a recipe originally published in El Hogar magazine in 1937.
A different take on the classic quince pastafrola, with a tender, slightly crumbly pastry crust and a smooth, creamy filling of ricotta, semi-sweet chocolate, and vanilla.
For the full recipe, please click here. Then click on ‘more’.
NB: “Pastafrola (also spelled pasta frola or pasta flora) is a traditional sweet shortcrust tart popular in Argentina, Uruguay, Paraguay, and Greece. It features a buttery, crumbly crust filled with a thick fruit paste or jam and topped with a distinctive crisscross lattice pattern.” [Source: Google AI]
August 17, 2026 | I have had this idea to create a Shami Cannoli for a while now. The contrasting textures of a cannoli are reminiscent to me of qatayef and knafeh. You have a crispy exterior and creamy filling that works so well together.
I thought what if we fill these cannolis with [and I came up with] a Shami-style filling, something really unique to our part of the world. So today, I finally decided to give it a try.
Waleed’s very own selection of spices can be found here. Don’t forget to use the code ZAWI10 for 10% off your first order.
Waleed’s favourite Lebanese olive oil, Les Cousines, can be found here. Don’t forget to use Waleed’s very own special introductory code for 15% off your first order.
Dec 7, 2025 | This is one of India’s most luxurious desserts, Rabri. Made by slowly simmering whole milk until it thickens into a rich, creamy pudding, it’s infused with crushed cardamom and saffron to form a luxurious and complex cream pudding. I’ve topped it with pistachios, dried rose petals and spun sugar decorations, and served with Strawberries. It’s comforting, elegant, and endlessly spoonable.
Click here for the full recipe. Then click on ‘more’.
Sana Siddiqui and her husband can be supported here »
Jul 24, 2026 | Tarte Tatin is one of the most famous French desserts — and one of the most commonly ruined. The number one reason? A watery, pale caramel.
In this video I'll show you exactly why that happens and give you a foolproof, restaurant-tested method that's been on our menu since the day we opened. The secret is building the caramel IN the pan, directly on the apples — not making it separately. That, plus one simple apple prep trick, is the difference between a soggy disappointment and a deep, dark, perfectly caramelised tart.
For the full recipe, click here. Then click on ‘more’.
Cette capture d'écran provient de cette recette de Madame Figaro. | Recette : Halva aux framboises, amandes et noix de cocos parfumée à la fleur d’oranger Tipiak
MADAME FIGARO : Une halva délicieusement fruitée, mariant framboises fraîches, amandes croquantes et noix de coco parfumée à la fleur d’oranger. Une recette gourmande et originale.
Sep 16, 2024 | Learn how to prepare this classic dessert that fascinates everyone with its combination of crisp pastry and creamy ricotta filling.
Andres: “I'll guide you through each step to make the perfect pastry, demonstrate the shaping and frying techniques for that signature crunch, and show you how to prepare a soft and luscious ricotta cream. Plus, I'll offer tips for embellishing your cannoli with nuts, glazed fruits, or chocolate chips.”
For the full recipe, please click here and then click on ‘more’.
Please note that the subtitles can be changed; so, if you’d prefer the subtitles in another language, you can change the selection. There is a wide selection of languages available. – Mark
Oct 20, 2023 | Une recette très facile à réaliser. Voici les ingrédients et les quantités pour 8 personnes et pour un plat à gratin de +ou- 25cm
350g/400g de pruneaux d'Agen dénoyautés / pitted prunes
2 cuil à soupe de rhum / 2tbsp rum
5 oeufs moyens / medium eggs
175g de sucre / sugar
1 gousse de vanille / vanilla pod
200g de farine T45 ou T55 / flour
75cl de lait entier/ whole milk
25g de beurre demi sel / half-salt butter [slightly-salted butter]
un peu de beurre pommade pour graisser le plat / a little softened butter for the dish
« J'espère que cette recette vous plaira. N'hésitez pas à la liker et à vous abonner à ma chaîne [sur YouTube]. C’est gratuit. »
Please note that English subtitles can be selected in the settings of the video.
