Forty layers of hand-brushed filo stacked with a generous bed of crushed Sicilian pistachios, baked until golden, then bathed in warm orange-blossom and honey syrup.
Also from our kitchen
Kaab el Ghazal
Delicate almond-paste crescents — "gazelle horns" — scented …
Makroudh
Semolina diamonds stuffed with spiced date paste, fried unti…