Bahrain Luqaimat Recipe


● 2 cups all-purpose flour
● 1/2 tsp active dry yeast
● 1/4 tsp salt
● 1/4 tsp saffron threads (crushed)
● 3/4 cup warm water
● 1/4 cup sugar
● 1/4 cup ghee (clarified butter)
● 1/4 cup date syrup or honey
● Sesame seeds, for coating


  1. In a large mixing bowl, combine the flour, yeast, salt, and crushed saffron. Stir to
  2. Slowly add the warm water and mix until a dough forms.
  3. Knead the dough for about 10 minutes, until it becomes smooth and elastic.
  4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm
    place for about 1 hour, or until doubled in size.
  5. Preheat the oven to 350 degrees F (175 degrees C).
  6. In a small saucepan, combine the sugar, ghee, and date syrup or honey. Cook over low
    heat until the sugar is dissolved.
  7. Once the dough has risen, roll it into small balls about the size of a golf ball.
  8. Dip each ball of dough in the sugar mixture, then roll it in sesame seeds.
  9. Place the balls of dough on a greased baking sheet and press them down slightly.
  10. Bake in the preheated oven for 10-15 minutes, or until golden brown.
  11. Remove from the oven and serve warm.

Enjoy your Bahrain Luqaimat!


-You can also deep fry the dough balls if you prefer.
-You can add some spices like cardamom or cinnamon to the dough for extra flavor.
-If you want to add some sweetness you can also add some powdered sugar after you finish
baking it.

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Bahamian Guava Duff Recipe


● 2 cups all-purpose flour
● 2 teaspoons baking powder
● 1/2 teaspoon salt
● 1/2 cup sugar
● 1/2 cup unsalted butter, at room temperature
● 1 egg
● 1/2 cup milk
● 1 teaspoon vanilla extract
● 1 cup guava jelly or jam
● 1/4 cup sugar for dusting


  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium-sized mixing bowl, combine the flour, baking powder, and salt.
  3. In a separate large mixing bowl, cream together the butter and sugar until light and fluffy.
    Add the egg, milk, and vanilla extract, and mix until well combined.
  4. Gradually add the dry ingredients to the butter mixture and mix until just combined.
  5. Spread half of the batter in the prepared pan. Spread the guava jelly or jam over the
    batter. Add the remaining batter on top of the jelly.
  6. Sprinkle the sugar over the top of the batter.
  7. Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes
    out clean.
  8. Allow the cake to cool in the pan for 10 minutes before removing it and placing it on a
    wire rack to cool completely.
  9. Serve the Guava Duff warm or at room temperature, with a dollop of whipped cream or a
    scoop of vanilla ice cream, if desired.

Enjoy your homemade Bahamian Guava Duff!

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Azerbaijan Pakhlava Recipe


● 1 lb. phyllo dough
● 1 lb. ground walnuts
● 1 cup sugar
● 1 tsp. ground cinnamon
● 1/2 cup melted butter
● 1/2 cup honey
● 1/4 cup water
● 1 tsp. lemon juice


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
  2. In a mixing bowl, combine the ground walnuts, sugar, and cinnamon. Mix well.
  3. Take one sheet of phyllo dough and lay it in the bottom of the prepared pan. Brush the
    sheet with melted butter. Repeat this process with 8-10 more sheets of phyllo dough,
    buttering each sheet before adding the next.
  4. Spread half of the nut mixture over the phyllo layers.
  5. Repeat the process of layering the phyllo sheets and brushing with butter, then add the
    remaining nut mixture.
  6. Finish layering the phyllo sheets, brushing each sheet with butter.
  7. Using a sharp knife, cut the pakhlava into diamond shaped pieces.
  8. In a small saucepan, combine the honey, water, and lemon juice. Heat over low heat,
    stirring until well combined.
  9. Brush the top of the pakhlava with the honey mixture.
  10. Bake the pakhlava in the preheated oven for 45-50 minutes, or until the top is golden
    brown and crispy.
  11. Let the pakhlava cool before serving.

Enjoy your delicious Azerbaijan Pakhlava!

Note: Be careful while handling the phyllo dough as it can be brittle and tear easily. Also, make
sure to keep unused phyllo sheets covered with a damp cloth to prevent them from drying out.

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Austrian Sachertorte Recipe


  • 8 ounces semisweet chocolate, chopped
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 6 large eggs, separated
  • 1 cup all-purpose flour
  • 1/2 cup apricot preserves
  • 1/4 cup apricot liqueur (such as apricot schnapps)
  • 1 recipe chocolate glaze (recipe follows)


  1. Preheat the oven to 350°F. Grease and flour a 9-inch springform pan.
  2. In a heatproof bowl set over a pan of simmering water, melt the chocolate, stirring occasionally until smooth. Remove from heat and let cool.
  3. In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Stir in the melted chocolate.
  4. In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture.
  5. Sift the flour over the batter and fold in. Pour the batter into the prepared pan and smooth the top.
  6. Bake the cake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then remove the sides of the pan and let the cake cool completely on a wire rack.
  7. In a small saucepan, combine the apricot preserves and apricot liqueur. Heat over low heat, stirring, until the preserves melt. Brush the top and sides of the cooled cake with the apricot glaze.

Chocolate Glaze:


  • 4 ounces semisweet chocolate, chopped
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter


  1. In a heatproof bowl set over a pan of simmering water, melt the chocolate, cream, and butter together, stirring occasionally, until smooth.
  2. Remove from heat and let cool for a few minutes. Pour the glaze over the top of the cake, allowing it to drizzle down the sides.

Once the glaze hardens, it’s ready to be served! Enjoy your delicious Sachertorte.

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Algerian Msemen Recipe


  • 500g of flour
  • 300ml of warm water
  • 1 tsp of active dry yeast
  • 1 tsp of sugar
  • 1 tsp of salt
  • 1/4 cup of vegetable oil


  1. In a mixing bowl, combine the flour and salt.
  2. In a separate bowl, mix together the warm water, yeast, and sugar. Let it sit for 5-10 minutes until the mixture becomes frothy.
  3. Slowly add the yeast mixture to the flour mixture and knead for about 10-15 minutes, until the dough becomes smooth and elastic.
  4. Cover the dough and let it rest for about 1 hour, until it has doubled in size.
  5. Divide the dough into small balls (about the size of a golf ball).
  6. Flatten each ball of dough into a circle, about 1/4 inch thick.
  7. Brush the surface of the dough circle with vegetable oil.
  8. Fold the dough circle into a square shape.
  9. Roll out the square dough again, into a thin sheet.
  10. Heat a skillet or griddle over medium-high heat.
  11. Cook the Msemen for 1-2 minutes on each side, until golden brown.
  12. Serve warm with honey or jam.
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Albanian Flija Recipe

Popular in Albania and the neighboring Balkan countries, Albanian Flija is a traditional layered pastry. Here is a recipe for it, along with thorough directions:


  • 2 cups all-purpose flour
  • 1/2 cup semolina flour
  • 1/2 tsp salt
  • 1/2 cup warm water
  • 1/2 cup yogurt
  • 1 egg, beaten
  • 1/4 cup vegetable oil
  • 1/2 cup butter, melted
  • 1 cup cream
  • 1 cup sour cream
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp grated nutmeg


  1. Combine the all-purpose flour, semolina flour, and salt in a sizable mixing basin.
  2. Combine the heated water, yogurt, beaten egg, and vegetable oil in a different bowl.
  3. Once the dough develops, gradually add the wet components to the dry ones while thoroughly mixing.
  4. The dough should be smooth and elastic after 5 minutes of kneading.
  5. For around 30 minutes, cover the dough with a cloth and allow it to rest.
  6. Set your oven’s temperature to 375°F (190°C).
  7. The dough should be rolled out to a thickness of about 1/8 inch on a lightly dusted surface.
  8. Leave a thin border around the edges as you spread the melted butter over the dough.
  9. Cream, sour cream, sugar, vanilla extract, and freshly grated nutmeg should all be combined.
  10. Again maintaining a thin border all the way around the edges, spread the cream mixture over the butter in the dough.
  11. Start at one of the long sides and tightly roll up the dough.
  12. The remaining beaten egg should be used to brush the roll’s top once it is placed on a baking sheet.
  13. Bake for 25 to 30 minutes, or until the top is golden brown, in the preheated oven.
  14. Before slicing and serving, let the flia cool.
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Afghan Baklava Recipe

The Baklava is a popular pastry across the Middle East and here is the Afghan version:


-1 lb. phyllo dough

-1 lb. unsalted butter, melted

-1 lb. ground walnuts

-1/2 cup sugar

-1 tsp. ground cinnamon

-1/4 tsp. ground cardamom

-1/4 cup honey

-1/4 cup water

-1/4 cup sugar

-1 tsp. lemon juice

  1. Set the oven to 350 degrees Fahrenheit.
  2. Then ground walnuts, sugar, cinnamon, and cardamom should all be combined in a mixing dish. Mix thoroughly.
  3. In a saucepan over low heat, melt the butter.
  4. Pour some of the melted butter into a 9×13-inch baking dish and brush it with it.
    In the dish, arrange 8 sheets of phyllo dough, smearing each one with butter before putting another sheet on top.
  5. Over the phyllo layers, distribute half of the nut mixture.
  6. 8 more phyllo dough sheets should be layered on top, each one being brushed with butter before being added.
  7. Over the top, distribute the remaining nut mixture. The remaining phyllo sheets are layered on top, one sheet being added at a time, each one being butter-brushed.
  8. Create diamond-shaped baklava by cutting it.
  9. Bake for 45 to 50 minutes, or until golden brown, in a preheated oven.
  10. Combine the honey, water, sugar, and lemon juice in a small pot. Melt the sugar by heating it over medium heat.
  11. After taking the baklava out of the oven, immediately cover it with the honey mixture.
  12. Before serving, let the baklava cool for at least an hour.
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