Middle Eastern Sweets: Desserts, Pastries, Creams & Treats Hardcover – August 18, 2021

Great recipes. Some of them are vegan, the rest are not difficult to become vegan. It's a shame that its design is so boring, I'm sure that with a different cover this great book would have been much more successful.

Middle Eastern deserts are my fave. I already have a collection of this type of deserts however this book is by far my favorite now. Excellent instructions.

Beautiful cookbook, great pictures.

This is an absolutely beautiful book, with tempting recipes and mouth-watering photos. I have made two of them so far and they came out delicious.However!Most of the measurements give both volume and weight amounts and they don’t match, at least not in the few recipes I tried. You will need to decide what is right.For example, on making the Ma’karon cookies, the recipe asks for “1 cup (5 1/2 oz/ 150 g) almond meal.” Well, if you follow the gram measurements you will be adding way more than you should (one cup is closer to 96 grams). I suspect this is why the reviewer whose baking came out so badly ran into trouble. I decided to follow the volume measurements and it worked for me.I think that going foreword this is a problem, as I much prefer weighing my ingredients. I am hoping the author and publisher issue an errata correcting this. Otherwise, you need to be aware of this and do your own conversions.

I use an accurate scale to weigh ingredients, so measurements were not an issue.First Recipe tried - Barazek - Good, but no need for 150 grams of sesame seeds - more than 100 grams is a waste.Second recipe tried - Sour Cherry and almond wafers. Dough was absolutely impossible to work with - had to throw out the whole batch.Salted Tahini & Chocolate Cookies - Good right out of the oven, but not so good the next day.Moroccan Sesame shortbread - Best of the bunchPersian Chickpea shortbread - vague recipe - strange taste - threw whole batch outMa'Moul - Not nearly sweet enough - dough very very difficult to work with. Calls for 1 cup of flour, which the book equates to 150 g. 125 g is much more like it.I bake for a living and grew up in a half middle-eastern household, so I kinda sorta know what I'm doing . Half of these recipes are just not good. Please people, try out at least 5 recipes before you review a cookbook.

The book includes recipes for the variety of sweets. Exactly what I was looking for-the recipes that I could reproduce at home with readily available ingredients.

This book is simply beautiful. This cookbook is filled with pictures. The recipes are ought to be a pleaser.