Tag Archives: Pastry

Favorite Things: Angled Measuring Cups

Measuring is serious business, especially when you’re baking. Most of us don’t use our Salter scales every time we add an ingredient to the mix, so the right measuring cups are important. My mom was the one who first started …

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Sour Cherry Galette with Cream Cheese Crust

The possibilities for sour cherries are endless. They’re a natural for Lebanese recipes, fitting right in with our penchant for all things sour and tart (the terms are used interchangeably to describe this type of cherry). Last week’s line-up of …

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My Mom’s Best Pie Crust

Everyone who knows my mother knows that the hallmark of her character is grace. Pure grace. This is reflected in her face, her home, her kitchen, her conversations.

And her pie.

I love watching people taste my mom’s pie for …

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Lebanese Knafeh Jibneh with Orange Blossom Syrup

The knafeh was the saving grace that morning. We were driving from Beirut to Tripoli on a quest, my quest, to see the famous Hallab bakery at its source. There had been the friendly assistance of a Lebanese chef in …

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Orange Blossom Simple Syrup recipe

So many Lebanese pastries rely on orange blossom syrup for flavor, for fragrance. And though the syrup is truly simple in its method and short ingredient list, there are a few different approaches to it: some with more sugar than …

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