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Ok, all I see here are pictures and nothing more. I'm moving it to the appropriate forum Maj, since you weren't able to post up recipies. Hope you don't mind.
Mamool Cookies:
2 cups all-purpose flour
1/2 cup quick-cooking farina
1/4 tsp. ground nutmeg
Dash ground cloves
1 cup butter or margarine, softened
2 Tbs. water
1/4 tsp. orange blossom water
1/4 cup chopped walnuts (or pistachios, almonds or dates)
1 Tbs. sugar
Powdered sugar
Stir together flour, farina, nutmeg and cloves. In large mixer bowl, beat butter or margarine on medium speed of electric mixer for 30 seconds. Add half of the flour mixture to butter; beat on low speed of electric mixer till well mixed. Add remaining flour mixture, water, and orange blossom water alternately to beaten mixture; beat till mixture is well mixed. Divide dough into 12 pieces.
On a lightly floured surface, pat each piece to a circle 2-1/2 inches in diameter. Combine walnuts and sugar. Place about 1 teaspoon of the nut mixture in center of each circle. Fold over and press edges together to seal. Place on an ungreased cookie sheet. Bake in a 350° oven for 30 to 35 minutes or till done. Cool on wire rack for 10 minutes. Roll in powdered sugar.
MORE TO COME OK COCO :)
Baklava (Phyllo pastry with nuts)
2 cups walnuts or pistachio nuts, finely chopped
1/2 cup sugar
1 pound package phyllo dough
1 pound unsalted butter
Syrup recipe (below)
If phyllo is frozen, defrost at room temperature for four to five hours. When working with phyllo, always keep sheets that are not being used covered with damp cloth.
Combine nuts and sugar, mixing well. Set aside. Butter the bottom of 14- x 10-inch baking pan. Divide the package of phyllo dough into two sections, leaving one half for the bottom layer and the other half for the top. Melt the butter. Lay two sheets of phyllo over the bottom of the pan. Brush on butter, then take two more sheets and lay them over the two sheets in the pan. Repeat this procedure until half the pound is used. Spoon the nuts evenly over the last layer. Continue to butter two sheets and place them over the nuts, repeating the same procedure until half of the pound is used. Spoon the nuts evenly over the last layer.
Continue to butter two sheets and place them over the nuts, repeating the same procedure until all sheets are used. Brush the top layer with butter. Cut into 1 1/2-inch diamond-shaped pieces.
Bake at 300 degrees for 1 hour or until golden brown. Remove from oven and pour cold syrup over the Baklava. Saturate well.
Syrup
2 cups sugar or honey
1 cup water
1 tablespoon lemon juice
1 geranium leaf or H teaspoon rose water (optional)
Note: If honey is substituted for sugar, use only 1/2 cup water.
Combine sugar or honey and water. Stir until dissolved. Boil over medium heat for 5 minutes. Add lemon juice (and geranium leaf or rose water, if desired). Boil for 5 more minutes. Remove from heat, and cool.
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I couldn’t resist anymore. Went back to the arab part of London and bought a big tray of bakhlava
:k:
they look so delicious, i havent had bakhlava for ages so i think im going to go get a great big box on monday on the way back from work!
Oh well so much for my diet!
This thread must surely be responsible for more calories consumed than any other thread in Gupshup history...
i know! u knw wat i cant wait till monday im going tomorrow, well its 12.30am now so ive got another 10 hours or so!
ooooH!:love:
everything lookz soo ooooo delicious!!
i loveeeeeeeeeeeeeee them
i once had an egyptian neighbour and she used to make the best baklava..even better than restaurants and arabic places..
i still remember my first baklava making..hehe..i couldn’t make proper layers..so i made balls of phylo pastry..and somehow it wasn’t sweet enough..but second time was good..
my mom makes really yummy baklava as well
Nadia, here baklava is so common..like its available at so many arabian, greek and vegetarian shops..do you have fit for life chains there..they sell baklava as well 
Man these sweets are to die for! Here in Boston there are so many Arab places that offer this type of sweets. This Eid I think I gained a few pounds, I went over my fiancés house and this is what they fed me all day hehe I loved it. :D
Had them this Eid from a Syrian household...They make the best Bakhlavas...Unfortunately I was so full after eating so many varieties of food from around the globe, I just had a little...But honestly, there are few sweet dishes better than a well prepared bakhlava...MMMmmMMMmmm!