I grew up in Detroit. If you headed west of downtown on Warren Avenue for about 15 minutes, you would arrive at Shatila Bakery, world-famous for its exquisite sweets. The display case was perpetually stocked with pastries, variously made of filo and semolina doughs and filled with nuts, dried fruit or sweet cheese. While certain pastries were associated with particular occasions, they were all an essential part of Palestinian hospitality.
Middle Eastern meals often end with fresh fruit, perhaps a perfectly ripe fig, Jaffa orange, or dried dates still clinging to the vine. Pastries are particularly enjoyed between meals, offered to visitors with coffee or tea, or brought to a gathering as a gift. They’re also a favorite choice to break the daily fast during Ramadan.
In her cookbook Zaitoun, Yasmin Khan gives detailed instructions on how to create some of the classic sweets. She also incorporates traditional flavor combinations into new forms, like her chocolate tahini cookies. I share a few of her recipes here.
I’ve noticed these cookies in the market and have yet to try them- your recipe and photos have finally tempted me! I went out and bought all the ingredients in order to make Ma’amoul cookies at home. Not as easy as typical American cookies, but definitely worth the effort. These lightly sweet treats are delicious! Thank you for inspiring me to try new food.
🙂