German apple cake with orange blossom water and cinnamon …. كيك التفاح الألماني مع المازهر و القرفة



For the apple mixture:

• 4 small apples

• 2 tsp cinnamon

• 4 tbs sugar

For the batter mixture:

• 1/2 cup unsalted butter room temperature

• 1/2 cup granulated sugar

• 2 tsp orange blossom water

• 3 large eggs

• 1 1/2 cups cake flour (see instructions above)

• 2 tsp baking powder

• 1/4 tsp salt

• 2 freshly squeezed orange juice

• 2 tbs milk

• Apricot jam for brushing the top


1. Preheat oven to 350°F and grease the bottom of a 9- or 10-inch springform or use parchment paper.

2. Peel, quarter, and core the apples. Thinly slice each quarter lengthwise without cutting all the way through. In a bowl add apples, cinnamon and sugar, mix well and set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 1 minute. Add sugar and mix until light and fluffy, about 2 minutes.

4. Add eggs one at a time and beat for 30 seconds on high speed after each addition.

5. Add orange blossom water or vanilla extract if you prefer, and orange juice. Beat until combined.

6. Combine cake flour, baking powder, and salt. With the mixer running on low speed add half of the flour, then 1 tbsp milk, followed by the remaining flour, and then the remaining milk. Beat until just combined. Don’t overmix!

7. Transfer batter into prepared pan and smooth the top with a spatula. Distribute the apples with the sliced side up on top.

8. Bake in the preheated oven for 45 minutes, until lightly browned and a skewer comes out clean.

9. Transfer to a cooling rack and remove the springform ring. Brush the top with apricot jam.

10. Enjoy!!

Tip: if you don’t have cake flour, You can make it yourself from all-purpose flour, you measure one cup of all-purpose flour, remove two tablespoons flour from the cup and add 2 tbsp cornstarch. Sift the mixture two times to evenly distribute the cornstarch.


Orange and milk pudding …. مهلبية البرتقال و الحليب



For the milk layer:

  • 2 cups milk
  • 3 tbs corn starch
  • 4 tbs sugar
    1 tsp orange blossom water
  • For the orange layer:
    • 2 cups freshly squeezed orange juice
      4 tbs sugar
      3 tbs corn starch
  • Method:
    1. To make the milk pudding,in a big nonstick sauce pan,, add all milk pudding ingredients and mix them really well.
      On a medium high heat stove, cook the mixture and keep stirring until thickens.
      Spread the pudding among the serving glasses.
      To make the orange pudding, repeat the sMe procedure with the milk pudding and spread it on top of the milk pudding layer.
      Let the pudding cool in the fridge for couple of hours before serving

    Buche de noel … سويسرول الشوكولاتة


    for the cake:

    • 1/2 cup all-purpose flour

    • 1/4 cup cocoa powder

    • 1 tsp baking powder

    • 1/2 tsp salt

    • 4 eggs

    • 2/3 cup sugar

    • 1/2 tsp instant coffee

    • 2 tbs corn oil


    • 1 cup semi-sweet chocolate

    • 1/2 cup heavy whipping cream

    • 1 cup heavy whipping cream, chilled

    For ganache

    • 3/4 cup semi-sweet chocolate

    • 2 tbsp heavy whipping cream

    • Cocoa powder for dusting


    1. Preheat the oven to 350F (180C). Butter a 12X16 inch (30×40 cm) baking tray and line it with parchment paper.

    2. In a medium bowl whisk flour with cocoa powder, baking powder and salt. Set aside.

    3. In a large bowl add eggs and sugar. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated.  Add instant coffeee and then gradually add flour mixture.

    4. Pour the batter into the prepared baking tray and spread evenly into the corners using the back of the spatula.

    5. Bake for about 12 minutes until a toothpick inserted into the center comes out clean.

    6. Take a parchment paper and sprinkle with cocoa powder. This helps the cake to not stick. Flip the cake over the paper. Remove the parchment paper it was baked with.

    7. While still hot roll with the parchment paper inside. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.

    8.Prepare the filling. Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.

    9. In another bowl whip cream until stiff peaks form. Mix in the melted chocolate.

    10. Unroll the cake and spread the chocolate filling evenly over the cake.

    11. Roll the cake back up. Refrigerate for at least 1 hour before serving.

    12. Dust the roll with cocoa powder. To make the ganache on top for decoration simply melt the chocolate with cream and spread it on top of the cake roll. Let the ganache set for an hour in the fridge and serve.

    Sesame cookies … ka’ak bsimsim



    • 1 tbs fennel seeds crushed
    • 1 tbs anise seeds crushed
    • 1 tsp mahlab powder
    • 125 gr. or 9 tbs butter softened at room temperature
    • 6 tbs powdered sugar
    • 1/2 cup vegetable oil
    • 2 eggs (1 egg white will be used to brush the top)
    • 2 tbs vinegar
    • 1/4 cup warm water
    • 1 tsp salt
    • 2 1/4 tsp baking powder
    • 3 1/2 cups all purpose flour.

    For coating:

    1 egg white and 1 cup toasted toasted sesame seeds (optional).


    1. Preheat oven to 350F.
    2. In a big bowl, whisk together butter, sugar, 1 egg, 1 egg yolk, water, vegetable oil and vinegar.
    3. In another bowl mix flour, salt, mahlab, fennel seeds, anise seeds and baking powder.
    4. Add the dry ingredients into the wet mixture slowly and carefully while mixing with your hands,
    5. Knead everything with your hands until you get a soft non-sticky dough.
    6. Divide the dough into egg size balls.
    7. Roll each ball into a 4 to 6 inches rope.
    8. Connect the ends of the rope together by pressing with your fingers to seal.
    9. Or cut each rope into diamond shape like I did in the first picture
    10. In a small round dish have the egg white ready, and in another big dish add the sesame seeds.
    11. At this point, if you choose not to use sesame seeds for topping, then just dip them in the egg white.
    12. Otherwise dip them in the egg white first and then in Assamese seeds to coat.
    13. Place the cookies on a baking sheet lined with parchment paper.
    14. Bake in a preheated oven until golden brown.
    • Enjoy with a cup of tea!😊

    Quince compote … كومبوت السفرجل



    • 2 pounds quince (about 3 large)
    • 3/4 cup sugar
    • Optional flavorings: Cloves, star anise and/or whole cinnamon


    1. Peel the quince with vegetable peeler.

    2. Cut the quince in half, slice into quarters and cut away the core and seeds.

    3. Place cut quince into a bowl of water: As you finish with each quince quarter, place in a large bowl of water to prevent browning.

    4. In a medium size saucepan, mix together water, sugar, and any flavorings you like; simmer, stirring until the sugar is dissolved.

    5. Add the quince and cover with a lid.

    6. Simmer for 30 minutes, or until the quince is turning pink and is tender.

    7. Refrigerate in the poaching liquid: When the quince is pink and tender, turn off the heat and either strain and use right away, or refrigerate the quince in the poaching liquid for up to 7 days.


    No-churn strawberry orange blossom water ice cream … بوظة الفراولة و المازهر


    No Churn Strawberry Rose Water Ice Cream

    •  14 oz. (1 can) sweetened condensed milk 
    •  2 cups heavy cream (cold)
    •  2 tsps orange blossom water 
    •  1 1/2 cup strawberries
    •  1/4 cup sugar
    •  1 tbs lemon juice
    •  1 tsp vanilla extract 


    1.   In a small sauce pan place strawberries, sugar, lemon juice, vanilla and orange blossom water.
    2. Cook over medium heat on the stove for 5 minutes. (mash the strawberries with a fork). Set aside to let cool for about an hour.
    3. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form (about 3 minutes).
    4. With a rubber spatula, gently fold whipped cream into the condensed milk mixture and the strawberry mixture. 
    5. Pour into a 4.5″ x 8.5″ loaf pan.
    6.  Cover with plastic wrap and freeze until firm (about 6 hours).

    Mdallaleh … مدللة


    A delicious middle eastern dessert consists of 3 layers, rice pudding in the middle of two layers of crumbled cookies. The name Mdallaleh means spoiled and this dessert is spoiled with the amount of nuts that used to garnish the top layer of this delicious dessert.


    For crust:

    • 4 cups crushed biscoff cookies 
    • 1/2 cup butter melted

    For filling:

    • 4 cups milk
    • 1 cup rice flour
    • 3/4 cup sugar
    • 2 tbs orange blossom water
    • Pinch of ground mastic with 1/2 tsp of sugar

    For garnishing:

    • 1 cup crushed walnuts 
    • 1 cup crushed pistachios 
    • 1 cup almond halves


      1. In a big bowl, mix the biscoff cookies with the butter.
      2. In a 9″x 13″ Pyrex pan press down half of the cookies mixture using a big spoon and save the other half of the mixture for the topping.

      3.   In a medium size pot stir together the milk, sugar and rice flour on medium-high heat. 

      4.   Keep stirring until the pudding thickens and then add the orange blossom water and mastic.

      5. Spread the milk pudding on top of the biscoff layer in the Pyrex.

      6. Sprinkle the top of the pudding with the rest of the biscoff cookies mixture.

      7. In a large skillet roast the nuts for five minutes on medium-high heat.

      8. Sprinkle the top of the casserole with the nuts

      9. Preheat oven to 350F.

      10. Bake the Mdallaleh Cassarole on the middle rack in the oven for 25 minutes.