Topic: desserts

According to Food & Wine, bourma is a rich, sticky, and sweet phyllo dough-based dessert studded with nuts and redolent with butter. In some ways, it may be similar to[...]

The talented recipe developer and photographer at Amira’s Pantry writes, “I was born and raised in Egypt, and our family stayed part of the summer in the Gulf area where my father[...]

This layered gluten free no-bake chocolate pistachio cake recipe is like a fancy ganache tart that requires no baking. At the Immigrant’s Table is a food and travel blog with[...]

BLOOMINGTON HILLS, MI — Chef and author George Vutetakis learned “the language of food” as a young boy in his Greek grandmother’s kitchen. It was there that he was first[...]

Kadayif (kadaif, kataifi) refers to shredded phyllo dough used to make a number of popular Middle Eastern desserts. Several varieties exist, including tel kadayıf, yassı kadayıf and ekmek kadayıf. This[...]

Mary Markarian’s classic Middle Eastern namourah (or namoura) dessert can best be described as a dense, semolina cake that’s been soaked in simple syrup infused with orange or rose blossom[...]

WATERTOWN — The Tekeyan Cultural Association Boston Chapter presented the third in this year’s cooking demonstration series with holiday desserts anoushabour and halawet el-Jibn on Thursday, December 5 at the[...]

The Armenian Kitchen’s Robyn Kalajian writes, “Some years ago, Susan Ounjian, a lecturer and performer, hosted a cooking video, ‘The Art of Traditional Armenian Cooking.’ In the lecture, she explained[...]

SARATOGA, CA —“This beautiful tart pairs a favorite duo, apricots and almonds, in sublime fashion,” says Lisa Prince Newman, author of For the Love of Apricots: Recipes and Memories of[...]

“International Cuisine is a culinary and travel adventure. We enjoy sharing recipes and travel tips from every country in the world, and exploring the world through food. Our mission is[...]