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A loose batter of fine semolina, plain flour, yeast, sugar and warm water rests until bubbly
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A loose batter of fine semolina, plain flour, yeast, sugar and warm water rests until bubbly

Brevas con arequipe is the kind of Colombian dessert that takes ten minutes of work and produces something that looks…

Ricotta is drained in muslin for at least 4 hours (overnight ideal) to lose the wet whey

Cheese blintzes are the Eastern European Jewish answer to the crepe-with-filling, paper-thin pancakes wrapped around…

Two mixtures, one tin

A fine semolina dough mixes with melted butter (and milk/water)

A graham-cracker base is pressed into a 23 cm springform tin and pre-baked for 10 minutes

This orange cheesecake tart combines a shortcrust pastry case with a creamy, citrus-infused cheese filling

Rugelach are the Jewish-Polish rolled cookies, cream-cheese shortcrust wrapped around a chocolate-cinnamon filling, the…

A buttery shortcrust pastry is pressed into a tin; a small piece is reserved for a lattice