Like baklava, these exquisite pastries are a communion of phyllo, nuts, and honey. Unlike baklava, they’re a cinch to make.
Made from just three ingredients, this classic flan is ridiculously easy to toss together. A tangy, rich, creamy coda to a luxe dinner or a simple brunch.
Puree tomatoes, cukes, bell peppers, bread, vinegar, garlic, and olive oil until smooth, toss in the fridge until mind-numbingly cold, then slurp and sigh.
This baked kibbeh is an easier-to-make cousin of the work-intensive classic. The ground lamb base is crowned with a savory onion and pine nut topping.