Directions

Boil the potatoes until tender, drain water. In a mixer or with a potato masher, mash up the potatoes with the salt. Next, mix in the olive oil. In the same boil add the green onions and parsley and mix well. Transfer to a plate and spread out, sprinkle thyme on top and then sprinkle sumac to it. Decorate plate with red peppers and drizzle with olive oil.

This is a great alternative to the traditional mashed potatoes and gravy. These Mediterranean Mashed potatoes can be served warm or cold and go great as a side dish with any meal. You can even switch out the herbs used with any herbs that you like to make your own flavored mashed potatoes.

Directions

Blend dates and heavy cream in blender until dates are well blended. Add 3 cups ice cream and blend until well combined. Pour into a nice glass and top with chocolate shavings for garnish.

This cool drink or dessert takes the natural nutty sweetness of the dates with the creaminess of the ice cream and makes for a taste awakening dessert. Made to serve, all you need is a blender and only takes a few minutes to make, everyone should give it a try.

Directions

Preheat oven to 450 degrees. Mix the ground walnuts with sugar and cinnamon. Alternate 5-10 layers of phyllo dough with a layer of the walnut mixture and chocolate chips. Make sure to butter each layer of the phyllo dough while layering it. Repeat the phyllo/walnut/chocolate layer for a minimum of 3 layers and a maximum of 6 layers. When layering is complete, cut the baklava into the shapes that you want, typically diamond or square shape. Bake in the oven for 15-20 minutes or until golden brown. When you remove the pan from the oven, immediately pour 1 to 2 cups of the syrup over the baklava and let sit for 1 hour in order to absorb the syrup, before serving. Store in an airtight container.

This is a delightful twist on the traditional baklava. It brings the crunchy and sweet walnuts with the smoothness of chocolate. It's so easy to make and great with a nice cup of coffee. Make it in advance or the same day and enjoy it for days to come.

Directions

Preheat oven to 450 degrees Fahrenheit. You want to prepare the ashta custard filling a day in advance in order for it to thicken and become completely cooled.

To start off you need to loop a section of kataifi dough around 2 fingers (as instructed in the video) then place them in the mini muffin tin. Let the dough sit out to dry for about 30 minutes. Then place a small dab of butter in each mini tin, then bake for 15-20 minutes or until dark golden brown. Remove from oven and let cool for 10 minutes before removing them from the pan. Set the shells on a nice serving plate and fill with ashta custard. Top each one with any topping of your choice and serve with simple syrup drizzled on top.

For Ashta custard pour whole milk, fat free milk, heavy cream, sugar and cornstarch in a medium size pot and stir. Cut white bread into pieces and add to pot and stir. Mix until custard begins to thicken, add rose and orange water and stir until custard is very thick. Remove from heat and pour into a bowl. Set on counter top and let cool, stir every 15 minutes and after an hour cover with saran wrap and place in the refrigerator to cool completely.

This is a beautiful dessert that can be made to look like a birds nest or it can be layered in a pan. It is simple and easy and can be prepped ahead of time. You can be creative and garnish with any nuts or fruit of your choice.

Directions

In a pot, add milk and on medium heat, warm the milk for 3 minutes. Next, add the semolina and sugar, stir and cook for 5-7 minutes until you see it start to thicken. Next add the beaten egg and cornstarch and cook for another 5 minutes and continue stirring. Lastly, turn off the heat and stir in the rose water and orange blossom water, pour the mixture into a deep serving dish and let cool at room temperature for about 40 minutes. After the mixture has cooled, add the ashta custard on top and layer in some of the fruit and nuts, then add the whipped cream and add more of the nuts. Cool in the refrigerator for at least 2 hours. Drizzle lightly with simple syrup and serve with simple syrup on the side in case someone wants more.

For Ashta custard pour whole milk, fat free milk, heavy cream, sugar and cornstarch in a medium size pot and stir. Cut white bread into pieces and add to pot and stir. Mix until custard begins to thicken, add rose and orange water and stir until custard is very thick. Remove from heat and pour into a bowl. Set on counter top and let cool, stir every 15 minutes and after an hour cover with saran wrap and place in the refrigerator to cool completely.

For simple syrup combine sugar, water and lemon juice in a pot and let simmer over medium heat for 10 minutes then add the rose water and orange blossom water and simmer for another 2-3 minutes. Remove from heat and let cool completely before serving. Store in a tight jar in the refrigerator for up to 2 months.

This is classic Lebanese dessert recipe. It is simple to make and can be made ahead of time and refrigerated before serving. It is a simple light dessert and can be served any time of year.