Pistachio

You need to use large dried apricots for this famous Turkish sweet. The cream used in Turkey is the thick kaymak made from water buffaloes’ milk (see box below). The best alternatives are clotted cream and mascarpone.

This was a regular at my aunt Régine’s dinner parties. It is similar to dishes featured in medieval manuals. The French would call it a galantine.

I had never come across this pastry before. I tasted it in Beirut, where a few patisseries claim to have invented it. One called Bohsali gave it the name Bohsalino; another calls it Taj el Malek. It involves a little skill—akin to pottery making—that improves with practice. In Lebanon they are filled with the thick cream that rises to the top when rich buffaloes’ milk is boiled. They do not keep more than a few days because of the cream and must be kept in the refrigerator.

For this luscious sweet, you need to buy the soft, white vermicelli-like pastry called kadayif by the Turks and knafe by the Lebanese from a Turkish or Lebanese store. In Egypt we called it konafa. I saw this pastry being prepared in a large frying pan in a restaurant in Istanbul, but it is easier to bake it in the oven. It is scrumptious both hot and cold. I even like it days after, when the syrup has soaked and softened the pastry—it keeps well in the refrigerator. You can buy unsalted, shelled pistachios in the same stores as kadayif. In Turkey they use the cream called kaymak (see page 218) but clotted cream is a very good alternative.

This moist, nutty cake soaked in syrup is a modern pastry. Make it at least two hours before you are ready to serve it so that the syrup has time to soak in. You can buy unsalted, shelled pistachios in Middle Eastern and Asian stores.

Compotes of dried or fresh fruits in syrup are popular desserts. At parties in Turkey, they are the last thing to be served, signaling that there is nothing more to follow. This sharp-tasting compote with fresh apricots is especially delicious. I add pistachios for their color as well as for their taste, and they should be peeled for this dish. To do this most easily, poach them in water for 1 to 2 minutes and drain; when they are cool enough to handle, pull off or squeeze away the skins.

Perdeli pilav means “veiled pilaf.” The veil is a pastry crust in the shape of a dome. It takes time and care, but if you like artistry and dramatic effects, it is very worth making. Much of it can be made in advance, but the last bit—encasing the chicken and rice in puff pastry—must be done as close as possible to serving.

In Morocco, this is the most popular sweetmeat. The almond stuffing is colored green to give the semblance of pistachios, which are considered more prestigious. Use slightly moist dates such as the Tunisian Deglet Nour or Californian varieties.

You will need ramekins to make this recipe. The pots de crème taste like coffee pudding. Both can be made a day in advance. Store the cookies in an airtight container.

Everyone will be blown away by how simple these are. They will be the runaway hit of the night. The moisture and sweetness of the grape inside the cheese is a flavor burst.

Offer your pals an excuse to snack and relax. Pistachios' potassium can lower levels of the stress hormone cortisol. Get ready to hear "Mmm…ahhh."

Press this festive and chewy nougat between 2 sheets of edible rice paper to create a polished look.

This rustic tart, filled with toasted pistachios, hazelnuts, and pine nuts, is a wonderful take on pecan pie.

Use a whipped-cream dispenser to portion the mousse à la minute, or double the ingredients and whip to stiff peaks in a bowl with an electric mixer.

I especially enjoy the food blog www.deliciousdays.com. Recently I saw a recipe for a wheat-based muesli bread on that site and used it as inspiration for this nutty, sweet fruit loaf. When I want a healthy treat for dinner, I toast a slice and spread it with goat cheese.

Quick pickled figs add a sweet-tartness to this bruschetta.

Got eggs, sugar, and cream? Then you can make a striking Italian semifreddo. It's the lushest and creamiest of frozen desserts—no ice cream maker required.

A mild or fruity olive oil works best in this cardamom-scented cake. Just try not to eat all of the candied orange slices before the cake cools.

Biscotti are the perfect ending to a great meal, especially with an espresso. A scoop of ice cream makes them even more special.—Karen DeMasco