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Index
Cover
Title Page
Table of Contents
Epigraph
Welcome
How to be good at baking: general notes
Dead of night: Store cupboard
Spiced plum jam
Raspberry & lime jam
Strawberry & rose jam
Black fig, cardamom & orange jam
Pear & ginger jam
Apricot & elderflower jam
Quince jam
Blueberry & apple jam
Orange, thyme & cardamom marmalade
Whole lemon &/or orange marmalade
Amalfi lemon & rosemary marmalade
Candied quince
Candied orange peel
Crystallized coconut strips
Preserved apricots
Sweet spice mix
Savory spice mix (aka baharat)
Vanilla sugar
Spice sugars
Citrus sugars
First light: Sweet & savory breakfasts
Basic bun dough
Base sugar syrup
Seed buns
Fitzrovia buns
Pistachio, rose & strawberry buns
Sweet cheese buns (aka gviniyot)
Salty-sweet orange & tahini pretzels
Baked doughnuts filled with lime & lemon curd
Semolina pudding with strawberry & cardamom compote
Israeli couscous & almond milk pudding
Puffed rice & dried fruit granola
Ashura cereal
Eggs in the nest
Maakouda
Shakshuka
Ijjeh (herb frittata)
Lahma base dough
Spinach lahma with egg
Roasted pepper lahma with feta
Lamb lahma with pine nuts & cherry tomatoes
“Dough number 4”
Potato & oregano burekas
Burnt eggplant burekas
Merguez sausage rolls
Kubaneh
Jahnoon
Lahooh
Mid-morning: Elevenses
Spiced cauliflower muffins
Feta & zucchini muffins
Abadi biscuits (aka ka’ach bilmalch)
Oat, hazelnut & currant biscuits
Strawberry-hazelnut slice
Coconut slice
Oat slice with apricots & orange blossom
Sour cream, pecan & cinnamon mini loaves
Fruit & nut loaf
Ginger & date cake
Fig, orange & walnut loaf
Vegan loaf cake
Yeast dough
Poppy seed roses
Tahini & white chocolate plait
Chocolate, hazelnut & cinnamon krantz loaf
Cream cheese icing
Mascarpone icing
Apple cake with lemon & chocolate flecks
Spiced carrot & walnut cake
Butternut squash, currant & pecan loaf
Zucchini, golden raisin & pistachio cake
Pear, ginger & olive oil cake
High noon: Lunch
Su böreği (aka a bake named Sue or Turkish lasagna)
Phylas puff pastry
Smoky eggplant “S” phylas
Meat & spinach coiled phylas
Balkan cheese bread
Large pastel
Greek moussaka
Pigeon pastilla
Fricassée bread
- Tuna filling
- Egg salad filling
Leek & goats’ cheese pie
Big kubbeh
Before sunset: Teatime
Spiced chocolate & prune cakes
Bleeding hearts (vanilla, rose & strawberry cakes)
Peach, vanilla & fennel seed mini loaves
Spice cakes with marzipan cream filling & raspberries
Blood orange & pistachio cakes
Orange blossom & marmalade cakes
Lemon drizzle cake with elderflower & mascarpone icing
Clementine cake (inspired by Claudia Roden)
Lemon, blueberry & cream cheese squares
Chocolate & pistachio cookies
Date & pine nut maamool cookies
Tahini sandwich cookies filled with white chocolate & rose
Gram flour shortbread
Cranberry, orange & almond caramel cookies
Chocolate sandwich cookies filled with tahini cream
Coconut & chocolate cake
Coffee, cardamom & walnut cake
Poppy seed cake with lemon icing
Blueberry, hazelnut & ricotta cake
Cheesecake with white & dark chocolate
Butternut squash & spice cheesecake
Yogurt cheesecake with quince topping
Nutella cheesecake
Rose-scented cheesecake on a coconut base with berry compote
After dark: Traditional desserts
Knafe
Raspberry & rose kadaif nests
Strawberry semolina spliffs (aka znoud el sett or lady’s arms)
Hazelnut milk pudding
Quince trifle
Chocolate, coffee & cardamom cake
Pistachio nougat parfait
Rice pudding with wine-poached grapes
Poached peaches with rose jelly & crystallized rose petals
Baked apricots with marzipan filling & almond crumble
Fig carpaccio with frozen goats’ cheese cream, honey & thyme
Marzipan
Kadaif baklava with almonds & sour cherries
Almond crescent cookies (aka kourabiedes or Greek ash cookies)
Halva
Hazelnut truffles
Pocky sticks
Sugar-crusted candied peel
Thanks
Conversion Charts
About the Authors
Also by Sarit Packer & Itamar Srulovich
Newsletters
Copyright
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