Call them galettes sucrees, mandelbrot, or biscotti — I love these Moroccan cookies, made by Rosette Toledano of Netanya, who, as her daughter says, "puts her heart in her cooking."
These cookies are gently sweetened and perfect with a cup of tea.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.
With the sweet and nutty flavor of ube, these cookies taste like they’ve been dunked into a glass of milk.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Serve a thick slice for breakfast or an afternoon pick-me-up.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.