5 Essential Lebanese Desserts to Make at Home<\/title><br \/>\n<\/head><\/p>\n<p><body><br \/>\n\t<script type=\"application\/ld+json\">\n{\n \"@context\": \"https:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Baklava\",\n \"description\": \"A traditional Lebanese dessert made with layers of filo pastry, chopped nuts, and sugar syrup.\",\n \"prepTime\": \"PT30M\",\n \"cookTime\": \"PT1H\",\n \"totalTime\": \"PT1H30M\",\n \"recipeYield\": \"4-6 servings\",\n \"recipeIngredient\": [\n \"900 g filo pastry\",\n \"1.5 kg unsalted butter, melted\",\n \"1 kg chopped nuts (walnuts, pistachios, almonds)\",\n \"2 cups sugar syrup\"\n ],\n \"recipeInstructions\": [\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Butter a 9x13 inch baking dish.\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Layer filo pastry with melted butter, nuts and syrup until you reach the top of the dish.\"\n }\n ],\n \"recipeCategory\": \"Main Course\",\n \"recipeCuisine\": \"Lebanese\",\n \"keywords\": [\n \"dessert\",\n \"baklava\",\n \"filo pastry\",\n \"nuts\",\n \"sugar syrup\"\n ],\n \"datePublished\": \"2026-04-02\",\n \"author\": {\n \"@type\": \"Organization\",\n \"name\": \"\"\n }\n}\n<\/script><\/p>\n<p>In a world where sugar and spice can sometimes get too sweet or overly complex, it’s refreshing to find that simplicity is the secret ingredient in many of the most mouthwatering desserts. Today we’re taking you on a journey through traditional Lebanese sweets, each one easy enough for a home cook to master \u2013 no matter your level of expertise. From classic baklava and creamy kenafeh to sweet halawet el jeben and refreshing ambrosia, these <a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/03\/28\/eid-al-fitr-recipes-delightful-sweet-treats-and-celebration-food-for-maghrebi-diaspora\/\" title=\"Eid al-Fitr Recipes: Delightful Sweet Treats and Celebration Food for Maghrebi Diaspora\">recipes<\/a> will transport you straight to the bustling souks and lively cafes without even leaving your kitchen.<\/p>\n<h2>Introduction<\/h2>\n<p>The sweet tooth runs deep in the Middle East, and Lebanon’s dessert scene is no exception. From sticky-sweet halawet el jeben (goat’s milk cheese with sugar syrup) to creamy, rich rosewater-infused kenafeh, it’s easy to see why these treats are an essential part of Lebanese culture. These recipes will take you on a culinary journey through the country’s rich history and cultural heritage, all from the comfort of your own home.<\/p>\n<h2>History<\/h2>\n<p>Lebanon is a crossroads between East and West, a melting pot that has shaped its cuisine over millennia. Influences from Phoenician, Greek, Roman, Arab, Ottoman and French cultures have all left their mark on Lebanese desserts \u2013 each with their own unique flavors, textures, and techniques. The result is a rich tapestry of sweet treats that are both familiar and exotic, comforting and adventurous.<\/p>\n<h2>Ingredients (makes 4-6 servings)<\/h2>\n<ul>\n<li><b>Baklava<\/b><\/li>\n<ul>\n<li>900 g filo pastry<\/li>\n<li>1.5 kg unsalted butter, melted<\/li>\n<li>1 kg chopped nuts (walnuts, pistachios, almonds)<\/li>\n<li>2 cups sugar syrup<\/li>\n<\/ul>\n<li><b>Kenafeh<\/b><\/li>\n<ul>\n<li>500 g kenaf threads<\/li>\n<li>800 ml milk<\/li>\n<li>1 cup sugar<\/li>\n<li>1 tsp rosewater<\/li>\n<\/ul>\n<li><b>Halawet el jeben<\/b><\/li>\n<ul>\n<li>1 kg fresh goat’s milk cheese<\/li>\n<li>2 cups granulated sugar<\/li>\n<li>1 cup water<\/li>\n<li>1 tbsp rosewater (optional)<\/li>\n<\/ul>\n<li><b>Ambrosia<\/b><\/li>\n<ul>\n<li>4 ripe peaches, cut into wedges<\/li>\n<li>2 cups whipping cream<\/li>\n<li>\u00bd cup honey<\/li>\n<li>Zest of 1 lemon<\/li>\n<\/ul>\n<li><b>Ma’amoul cookies<\/b><\/li>\n<ul>\n<li>500 g unsalted butter, softened<\/li>\n<li>1 kg fine semolina<\/li>\n<li>2 cups sugar<\/li>\n<li>1 tsp orange flower water<\/li>\n<li>1 tsp rosewater<\/li>\n<li>1 tsp ground anise seeds<\/li>\n<\/ul>\n<\/ul>\n<h2>Step-by-Step Instructions<\/h2>\n<p>Prep time: varies by recipe, Cook time: varies by recipe | Difficulty: Easy to Medium<\/p>\n<ol>\n<li><b>Baklava:<\/b> Butter a 9×13 inch baking dish. Layer filo pastry with melted butter, nuts and syrup until you reach the top of the dish.<\/li>\n<li><b>Kenafeh:<\/b> Boil milk with sugar, then stir in kenaf threads. Pour into a buttered 9-inch cake pan, bake at 350\u00b0F (175\u00b0C) for 40 minutes or until golden.<\/li>\n<li><b>Halawet el jeben:<\/b> Heat sugar and water to boiling point, add rosewater. Crumble cheese into a bowl and pour syrup over, let cool and set.<\/li>\n<li><b>Ambrosia:<\/b> Whip cream until soft peaks form, fold in peaches, honey and lemon zest.<\/li>\n<li><b>Ma’amoul cookies:<\/b> Mix butter, semolina, sugar, waters and spices. Roll out dough, fill with dates or nuts, bake at 350\u00b0F (175\u00b0C) for 20 minutes.<\/li>\n<\/ol>\n<h2>Tips<\/h2>\n<p>Lebanese desserts often involve layers of thin pastry and a generous drizzle of sweet syrup. Here are some tips to ensure success:<\/p>\n<ul>\n<li>Work quickly when handling filo pastry \u2013 it dries out fast.<\/li>\n<li>Use clarified butter for a cleaner, less-greasy end result.<\/li>\n<li>For ambrosia, use ripe, fragrant peaches and high-quality honey.<\/li>\n<li>The semolina dough should be smooth but not sticky. If it’s too wet, add more semolina; if it’s too dry, add a touch more water.<\/li>\n<\/ul>\n<h2>Variations<\/h2>\n<p>Each dessert can be adapted to suit personal taste or ingredients on hand:<\/p>\n<ul>\n<li><b>Baklava:<\/b> Swap honey syrup for orange blossom syrup, add spices like cinnamon and cloves.<\/li>\n<li><b>Kenafeh:<\/b> Try flavored milk such as vanilla or saffron.<\/li>\n<li><b>Halawet el jeben:<\/b> Stir in chopped nuts or candied fruits before setting.<\/li>\n<li><b>Ambrosia:<\/b> Add fresh berries or a sprinkle of cinnamon to the mix.<\/li>\n<li><b>Ma’amoul cookies:<\/b> Experiment with different nut and fruit fillings.<\/li>\n<\/ul>\n<h2>Serving<\/h2>\n<p>Serve these desserts at room temperature, perfect for gatherings big and small. Pair baklava with hot mint tea or Arabic coffee.<\/p>\n<h2>Conclusion<\/h2>\n<p>With a little patience and the right ingredients, you can create Lebanese desserts that rival those found in the bustling souks of Beirut. Try your hand at these traditional recipes \u2013 we promise they’ll be worth every bite.<\/p>\n<div style=\"background:#f8f9fa;border-left:4px solid #0066cc;border-radius:6px;padding:20px 24px;margin:32px 0;\">\n<p style=\"font-size:13px;color:#888;text-transform:uppercase;letter-spacing:0.8px;margin:0 0 6px 0;\">You might also enjoy<\/p>\n<h3 style=\"font-size:18px;margin:0 0 14px 0;color:#222;\">Related Articles<\/h3>\n<ul style=\"margin:0;padding-left:20px;list-style:disc;\">\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/03\/28\/eid-al-fitr-recipes-delightful-sweet-treats-and-celebration-food-for-maghrebi-diaspora\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Eid al-Fitr Recipes: Delightful Sweet Treats and Celebration Food for Maghrebi Diaspora\">Eid al-Fitr Recipes: Delightful Sweet Treats and Celebration Food for Maghrebi Diaspora<\/a><\/li>\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/04\/01\/revisiting-our-roots-exploring-traditional-lebanese-desserts\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Revisiting our Roots: Exploring Traditional Lebanese Desserts\">Revisiting our Roots: Exploring Traditional Lebanese Desserts<\/a><\/li>\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/04\/01\/maximizing-miles-a-comprehensive-guide-for-exploring-middle-east-north-africa\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Maximizing Miles: A Comprehensive Guide for Exploring Middle East & North Africa\">Maximizing Miles: A Comprehensive Guide for Exploring Middle East & North Africa<\/a><\/li>\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/03\/30\/exploring-visual-art-cultural-production-in-the-middle-east-and-north-africa-a-journey-through-time-for-the-maghrebi-diaspora\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Exploring Visual Art & Cultural Production in the Middle East and North Africa: A Journey through Time for the Maghrebi Diaspora\">Exploring Visual Art & Cultural Production in the Middle East and North Africa: A Journey through Time for the Maghrebi Diaspora<\/a><\/li>\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/04\/02\/ramadan-recipe-easy-tunisian-stuffed-olives-a-taste-of-home-for-maghrebi-diaspora\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Ramadan Recipe: Easy Tunisian Stuffed Olives – A Taste of Home for Maghrebi Diaspora\">Ramadan Recipe: Easy Tunisian Stuffed Olives – A Taste of Home for Maghrebi Diaspora<\/a><\/li>\n<\/ul>\n<\/div>\n<p><\/body><\/p>\n<p><\/html><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Master traditional Lebanese sweets at home with these easy recipes for baklava, kenafeh, halawet el jeben and more. Perfect for any level of cook.<\/p>\n","protected":false},"author":1,"featured_media":1363,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[1],"tags":[861,213,518,160,520],"class_list":["post-1364","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-dessert-recipes","tag-home-cooking","tag-lebanese-cuisine","tag-middle-east-culture","tag-sweet-treats"],"yoast_head":"\n<title>5 Essential Lebanese Desserts to Make at Home - La Maghrebine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/04\/02\/5-essential-lebanese-desserts-to-make-at-home\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"5 Essential Lebanese Desserts to Make at Home - La Maghrebine\" \/>\n<meta property=\"og:description\" content=\"Master traditional Lebanese sweets at home with these easy recipes for baklava, kenafeh, halawet el jeben and more. 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{"id":1364,"date":"2026-04-02T21:27:54","date_gmt":"2026-04-02T21:27:54","guid":{"rendered":"https:\/\/www.lamaghrebine.com\/index.php\/2026\/04\/02\/5-essential-lebanese-desserts-to-make-at-home\/"},"modified":"2026-04-02T21:28:02","modified_gmt":"2026-04-02T21:28:02","slug":"5-essential-lebanese-desserts-to-make-at-home","status":"publish","type":"post","link":"https:\/\/www.lamaghrebine.com\/index.php\/2026\/04\/02\/5-essential-lebanese-desserts-to-make-at-home\/","title":{"rendered":"5 Essential Lebanese Desserts to Make at Home"},"content":{"rendered":"

<\/p>\n

\n\t5 Essential Lebanese Desserts to Make at Home<\/title><br \/>\n<\/head><\/p>\n<p><body><br \/>\n\t<script type=\"application\/ld+json\">\n{\n \"@context\": \"https:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Baklava\",\n \"description\": \"A traditional Lebanese dessert made with layers of filo pastry, chopped nuts, and sugar syrup.\",\n \"prepTime\": \"PT30M\",\n \"cookTime\": \"PT1H\",\n \"totalTime\": \"PT1H30M\",\n \"recipeYield\": \"4-6 servings\",\n \"recipeIngredient\": [\n \"900 g filo pastry\",\n \"1.5 kg unsalted butter, melted\",\n \"1 kg chopped nuts (walnuts, pistachios, almonds)\",\n \"2 cups sugar syrup\"\n ],\n \"recipeInstructions\": [\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Butter a 9x13 inch baking dish.\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Layer filo pastry with melted butter, nuts and syrup until you reach the top of the dish.\"\n }\n ],\n \"recipeCategory\": \"Main Course\",\n \"recipeCuisine\": \"Lebanese\",\n \"keywords\": [\n \"dessert\",\n \"baklava\",\n \"filo pastry\",\n \"nuts\",\n \"sugar syrup\"\n ],\n \"datePublished\": \"2026-04-02\",\n \"author\": {\n \"@type\": \"Organization\",\n \"name\": \"\"\n }\n}\n<\/script><\/p>\n<p>In a world where sugar and spice can sometimes get too sweet or overly complex, it’s refreshing to find that simplicity is the secret ingredient in many of the most mouthwatering desserts. Today we’re taking you on a journey through traditional Lebanese sweets, each one easy enough for a home cook to master \u2013 no matter your level of expertise. From classic baklava and creamy kenafeh to sweet halawet el jeben and refreshing ambrosia, these <a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/03\/28\/eid-al-fitr-recipes-delightful-sweet-treats-and-celebration-food-for-maghrebi-diaspora\/\" title=\"Eid al-Fitr Recipes: Delightful Sweet Treats and Celebration Food for Maghrebi Diaspora\">recipes<\/a> will transport you straight to the bustling souks and lively cafes without even leaving your kitchen.<\/p>\n<h2>Introduction<\/h2>\n<p>The sweet tooth runs deep in the Middle East, and Lebanon’s dessert scene is no exception. From sticky-sweet halawet el jeben (goat’s milk cheese with sugar syrup) to creamy, rich rosewater-infused kenafeh, it’s easy to see why these treats are an essential part of Lebanese culture. These recipes will take you on a culinary journey through the country’s rich history and cultural heritage, all from the comfort of your own home.<\/p>\n<h2>History<\/h2>\n<p>Lebanon is a crossroads between East and West, a melting pot that has shaped its cuisine over millennia. Influences from Phoenician, Greek, Roman, Arab, Ottoman and French cultures have all left their mark on Lebanese desserts \u2013 each with their own unique flavors, textures, and techniques. The result is a rich tapestry of sweet treats that are both familiar and exotic, comforting and adventurous.<\/p>\n<h2>Ingredients (makes 4-6 servings)<\/h2>\n<ul>\n<li><b>Baklava<\/b><\/li>\n<ul>\n<li>900 g filo pastry<\/li>\n<li>1.5 kg unsalted butter, melted<\/li>\n<li>1 kg chopped nuts (walnuts, pistachios, almonds)<\/li>\n<li>2 cups sugar syrup<\/li>\n<\/ul>\n<li><b>Kenafeh<\/b><\/li>\n<ul>\n<li>500 g kenaf threads<\/li>\n<li>800 ml milk<\/li>\n<li>1 cup sugar<\/li>\n<li>1 tsp rosewater<\/li>\n<\/ul>\n<li><b>Halawet el jeben<\/b><\/li>\n<ul>\n<li>1 kg fresh goat’s milk cheese<\/li>\n<li>2 cups granulated sugar<\/li>\n<li>1 cup water<\/li>\n<li>1 tbsp rosewater (optional)<\/li>\n<\/ul>\n<li><b>Ambrosia<\/b><\/li>\n<ul>\n<li>4 ripe peaches, cut into wedges<\/li>\n<li>2 cups whipping cream<\/li>\n<li>\u00bd cup honey<\/li>\n<li>Zest of 1 lemon<\/li>\n<\/ul>\n<li><b>Ma’amoul cookies<\/b><\/li>\n<ul>\n<li>500 g unsalted butter, softened<\/li>\n<li>1 kg fine semolina<\/li>\n<li>2 cups sugar<\/li>\n<li>1 tsp orange flower water<\/li>\n<li>1 tsp rosewater<\/li>\n<li>1 tsp ground anise seeds<\/li>\n<\/ul>\n<\/ul>\n<h2>Step-by-Step Instructions<\/h2>\n<p>Prep time: varies by recipe, Cook time: varies by recipe | Difficulty: Easy to Medium<\/p>\n<ol>\n<li><b>Baklava:<\/b> Butter a 9×13 inch baking dish. Layer filo pastry with melted butter, nuts and syrup until you reach the top of the dish.<\/li>\n<li><b>Kenafeh:<\/b> Boil milk with sugar, then stir in kenaf threads. Pour into a buttered 9-inch cake pan, bake at 350\u00b0F (175\u00b0C) for 40 minutes or until golden.<\/li>\n<li><b>Halawet el jeben:<\/b> Heat sugar and water to boiling point, add rosewater. Crumble cheese into a bowl and pour syrup over, let cool and set.<\/li>\n<li><b>Ambrosia:<\/b> Whip cream until soft peaks form, fold in peaches, honey and lemon zest.<\/li>\n<li><b>Ma’amoul cookies:<\/b> Mix butter, semolina, sugar, waters and spices. Roll out dough, fill with dates or nuts, bake at 350\u00b0F (175\u00b0C) for 20 minutes.<\/li>\n<\/ol>\n<h2>Tips<\/h2>\n<p>Lebanese desserts often involve layers of thin pastry and a generous drizzle of sweet syrup. Here are some tips to ensure success:<\/p>\n<ul>\n<li>Work quickly when handling filo pastry \u2013 it dries out fast.<\/li>\n<li>Use clarified butter for a cleaner, less-greasy end result.<\/li>\n<li>For ambrosia, use ripe, fragrant peaches and high-quality honey.<\/li>\n<li>The semolina dough should be smooth but not sticky. If it’s too wet, add more semolina; if it’s too dry, add a touch more water.<\/li>\n<\/ul>\n<h2>Variations<\/h2>\n<p>Each dessert can be adapted to suit personal taste or ingredients on hand:<\/p>\n<ul>\n<li><b>Baklava:<\/b> Swap honey syrup for orange blossom syrup, add spices like cinnamon and cloves.<\/li>\n<li><b>Kenafeh:<\/b> Try flavored milk such as vanilla or saffron.<\/li>\n<li><b>Halawet el jeben:<\/b> Stir in chopped nuts or candied fruits before setting.<\/li>\n<li><b>Ambrosia:<\/b> Add fresh berries or a sprinkle of cinnamon to the mix.<\/li>\n<li><b>Ma’amoul cookies:<\/b> Experiment with different nut and fruit fillings.<\/li>\n<\/ul>\n<h2>Serving<\/h2>\n<p>Serve these desserts at room temperature, perfect for gatherings big and small. Pair baklava with hot mint tea or Arabic coffee.<\/p>\n<h2>Conclusion<\/h2>\n<p>With a little patience and the right ingredients, you can create Lebanese desserts that rival those found in the bustling souks of Beirut. Try your hand at these traditional recipes \u2013 we promise they’ll be worth every bite.<\/p>\n<div style=\"background:#f8f9fa;border-left:4px solid #0066cc;border-radius:6px;padding:20px 24px;margin:32px 0;\">\n<p style=\"font-size:13px;color:#888;text-transform:uppercase;letter-spacing:0.8px;margin:0 0 6px 0;\">You might also enjoy<\/p>\n<h3 style=\"font-size:18px;margin:0 0 14px 0;color:#222;\">Related Articles<\/h3>\n<ul style=\"margin:0;padding-left:20px;list-style:disc;\">\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/03\/28\/eid-al-fitr-recipes-delightful-sweet-treats-and-celebration-food-for-maghrebi-diaspora\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Eid al-Fitr Recipes: Delightful Sweet Treats and Celebration Food for Maghrebi Diaspora\">Eid al-Fitr Recipes: Delightful Sweet Treats and Celebration Food for Maghrebi Diaspora<\/a><\/li>\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/04\/01\/revisiting-our-roots-exploring-traditional-lebanese-desserts\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Revisiting our Roots: Exploring Traditional Lebanese Desserts\">Revisiting our Roots: Exploring Traditional Lebanese Desserts<\/a><\/li>\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/04\/01\/maximizing-miles-a-comprehensive-guide-for-exploring-middle-east-north-africa\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Maximizing Miles: A Comprehensive Guide for Exploring Middle East & North Africa\">Maximizing Miles: A Comprehensive Guide for Exploring Middle East & North Africa<\/a><\/li>\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/03\/30\/exploring-visual-art-cultural-production-in-the-middle-east-and-north-africa-a-journey-through-time-for-the-maghrebi-diaspora\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Exploring Visual Art & Cultural Production in the Middle East and North Africa: A Journey through Time for the Maghrebi Diaspora\">Exploring Visual Art & Cultural Production in the Middle East and North Africa: A Journey through Time for the Maghrebi Diaspora<\/a><\/li>\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/04\/02\/ramadan-recipe-easy-tunisian-stuffed-olives-a-taste-of-home-for-maghrebi-diaspora\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Ramadan Recipe: Easy Tunisian Stuffed Olives – A Taste of Home for Maghrebi Diaspora\">Ramadan Recipe: Easy Tunisian Stuffed Olives – A Taste of Home for Maghrebi Diaspora<\/a><\/li>\n<\/ul>\n<\/div>\n<p><\/body><\/p>\n<p><\/html><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Master traditional Lebanese sweets at home with these easy recipes for baklava, kenafeh, halawet el jeben and more. 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