Christmas

Burghul and meat, shaped a hundred ways — the crown jewel of Levantine cooking.

3 versions

Semolina cookies stuffed with dates or nuts, pressed in wooden molds — the cookie of every holiday, for every faith.

3 versions

The butter cookies of every Levantine holiday tin — swirled, sandwiched, and dipped in chocolate.

1 version

The lattice-topped jam tart that traveled the Mediterranean and settled on every Levantine tea table.

1 version

Crisp golden fritters swimming in syrup — 'the floaters' of every festive night.

1 version

Iraq's swirled date cookies, perfumed with cardamom — the scent of Iraqi Eid.

1 version

Thick, warm milk drink under cinnamon and nuts — winter's softest blanket.

2 versions

The spiced rice pudding cooked to welcome a newborn — dark with caraway, crowned with nuts.

1 version

Cinnamon-caraway tea heaped with nuts — brewed for new mothers and poured all Christmas season.

2 versions