Atter is a common syrup typically served on top of many Arabic desserts.

Ingredients

• 3 cups of granulated sugar
• 1 teaspoon of rose water or orange blossom
• 1 tablespoon of lemon juice
• 1 1/2 cups of water

• In a small pot, dissolve the sugar in water, add the lemon juice and bring to a boil.
• Keep stirring occasionally until the syrup thickens a bit.
• Add the rose water or orange blossom and stir a bit more.
• Turn off the heat and let it cool.

Ingredients

• 1 1/2 cups of milk
• 1/4 lb of melted butter
• 3/4 cup of sugar
• 14 oz of farina
• 1 1/2 teaspoons of vanilla
• 1 1/2 teaspoons of baking soda
• 1 teaspoon of baking powder
• 16 whole, blanched almonds
• 3 cups of atter (see recipe above)

• Mix all the ingredients together except for the almonds and atter.
• Pour mixture into a large rectangular pan or pyrex tray.
• Place the almonds in a grid-like fashion on top. You may choose to place the almonds in fancier design patterns, but one almond per square is most typical.
• Bake in a oven at 350 degrees for 25 to 30 minutes or until golden brown on top.
• Cut into small rectangles, with an almond centered at the top of each.
• Serve with atter on top.

Ingredients

• 2 cups of semonlina
• 1 cup of flour
• 1/2 teaspoon of turmeric
• 1 teaspoon of baking powder
• 1 cup of melted butter
• 1 cup of sugar
• 1 1/2 cups of milk
• 1/2 cup of water
• 1/2 cup of slivered almonds

• In one bowl, combine the semolina, flour, turmeric and baking powder. Mix thoroughly.
• In a second bowl, combine the butter, sugar, milk and water.
• Add the contents of the second bowl to those of the first and stir continuously until a paste is formed.
• Grease a large rectangular baking pan or pyrex tray and pour in the batter.
• Add the almonds on top.
• Bake for 30-35 minutes and let it cool for 15-20 minutes before serving.

Ingredients

• 1 box of Adonis meghli mix
• shelled pistachios
• walnuts, halves & pieces
• raw blanched almonds
• raisins
• pine nuts
• coconut powder

• Mix and stir the contents of the Adonis meghli mix with 5 cups of water.
• Heat the mixture by constantly stirring and mixing.
• Reduce the temperature while still stirring until the desired consistency is reached.
• Pour into cups or small bowls and let cool.
• Once cooled, decorate first with coconut powder so that the powder covers the surface of the meghli.
• Then add the blanched almonds, pine nuts and pistachios in a circular fashion like the numbers on a clock.
• In the center, place half a handful of raisins and decorate their top with a couple of walnuts.
• Serve cold.

Ingredients

• 1 24 oz bag of peeled wheat
• 1 cup of walnut halves
• 1 cup of raw blanched almonds
• 1 cup of shelled pistachios
• 1 cup of raisins
• 1/2 cup of sugar
• 1 tablespoon of cinnamon

• Soak the peeled wheat overnight in water.
• The following day, cook the soaked wheat over low heat in a pan of boiling water for 2 hours.
• When the result starts looking like a dense soup, turn the heat off, add the sugar and stir.
• Pour into little dessert bowls and let rest for 20 minutes.
• Decorate with the nuts and dried fruit, sprinkle a hint of cinnamon and serve.