DELICIOUSLY DECADENT AND DELIRIOUSLY DIVINE, LEBANESE SIGNATURE sweets are some of my absolute favorite things to make, whether on my show or at home with my family. From my beloved Baklawa for beginners, to the more advanced, pistachio-filled phyllo nests Eish al Bolbol, there is a dessert for everyone and for every occasion. Tripoli, Lebanon, is known for its incredible sweets, and many of these recipes are my versions of classics from this sugary haven. Dried fruit and nut fillings, Samneh (clarified butter), and Ater (flavored syrups), are some of the most important ingredients in Lebanese desserts, and I have included in-depth recipes for each. While my sweet treats may appear magnificently ornate, they are much easier than they look, and even easier after some practice!

Though we have a strong culinary culture, we Lebanese are also known for our incredible beverages, many of which have ancient roots. We serve Ma’a, “water” out of traditional terra-cotta pitchers so that it is ice cold and refreshing, and our country is one of the oldest wine production sites in the world. We are known for our Almaza beer, along with our national aniseed liquor, Arak, which I’ve included in this chapter. Served simply with cold water and ice cubes, Arak is bracing and strong, and the most popular and ubiquitous spirit in Lebanon. But we Lebanese also take our nonalcoholic beverages very seriously, particularly our cardamom-infused Ahweh (Old World Arabic Coffee) and Yansoun, an anise seed–steeped tea laced with cinnamon and honey. As a culture focused on conversation and community, we never host anyone without offering an inviting beverage or two. Kaskun! Cheers!

HELWAYET & MOUSHAROUBE

sweets & drinks