Antalya is known for its oranges. Wherever they are grown in abundance, the blossoms are distilled into orange flower water. This fragrant liquid flavors the syrup that is drizzled over these nut-filled spiral phyllo pastries. The name comes from their shape and the notion that some people's idea of heaven is listening to nightingales. Serve them with strawberries and whipped cream for an elegant presentation. Orange flower water is a flavoring extract which is available at liquor stores and in the liquor or specialty foods sections of some supermarkets nationwide.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.