This delicious salad is filling, full of aromatic green herbs and SO easy to make! Kissir is a Turkish bulgur salad that has spread from the Anatolian region and is very popular all over Turkey. This basic recipe can be modified with your favorite add-ins. Some ways you may want to adapt to your own tase: add in pomegranate seeds, crunchy walnuts, extra greens such as spinach, or even some freshly diced vegetables such as peppers, carrots, or tomatoes!

The main base of this salad is a very finely cracked wheat, called fine bulgur. Bulgur is vitamin and nutrient rich whole grain that comes from the process of boiling, cracking, and then drying the wheat. Fiber- rich foods such as bulgur decrease the risk of chronic diseases, and can even improve wight loss and digestion. Bulgur is very popular in the Middle East, and heavily used in Turkey. My favorite thing about bulgur is how quickly and easily it cooks up into a fluffy grain. Coarser bulgur can be used in place of rice or couscous, and it can be cooked tender within 5-10 minutes!

The first time I had this delicious salad was in the humble kitchen of my friend and Turkish chef extraordinaire, Ayse. I brought some home to my husband and he would not stop raving about how delicious it was! So this recipe is based off of what I could recall from hers, with a few additions of my own. The layers of flavors are such a delicious medley of tart lemon and pomegranate, the spice of cumin, sumac and red pepper paste, and the mixture of so many fresh green herbs. This salad only gets better in flavor as it sits and the bulgur further marinates.

These petit four cookies have been a family tradition around the holidays for as long as I can remember. Betefor, as it has been called in our home is a sweet butter cookie sandwich. My mother would glue together chocolate and vanilla cookies with some apricot preserves arranged on a large tray during the last few nights of Ramadan. It is a heavenly delight most often enjoyed on Eid morning along with maamoul and kahk, marking the end of Ramadan and the welcoming back of breakfast and cookies with tea!

The recipe for these delicate little cookies is very simple: butter, sugar, flour vanilla, and eggs. As I made these cookies countless times over the years, I found myself refining the vanilla flavor by adding fresh vanilla bean into the sugar mixture. I then began adding a drop of pure rose extract. The scent is divine.

A Family Tradition

My mother would pull out her worn red recipe book in which she hastily jotted down the recipes from her mother and her grandmother in preparation for her big move out of her home in Alexandria, Egypt. I can still see the aged paper with fading blue ink sitting on the kitchen counter as we measure out the ingredients.

The fun of piping all types of cookie shapes and later gluing them together with apricot preserves is such a memorable experience. This was the first recipe I attempted when I became a new mom with my little 6 month old bundled in her seat, unaware of the family tradition I was introducing into our family. Several phone calls (perhaps hundreds by now:) to my mother about each step, ensured I would have this fragrant vanilla and chocolate cookie sandwich to share with my own children for years to come.

You can use any fruit preserve in the center, but I absolutely LOVE the flavor and scent of the apricot on this sweet butter cookie. The apricot delicately balances with the rose and vanilla infused into each bite. Setting up the cookie assembly line with bowls of apricot preserves, melted chocolate, sprinkles, and chopped pistachios is the best part of this tradition. In preparation for Eid, the festive holiday marking the end of Ramadan and daily fasting, we make huge trays of these cookies to enjoy on Eid morning and to share with friends and neighbors. All the children of the family would gather around the table with grandma to sandwich the cookies together, dip into chocolate or jam, and then finally into a bowl of sprinkles or chopped pistachios. Chocolate on noses, jam covered fingers, and sprinkles rolling all over the table are a tell tale sign that betefor preparation is well underway! I savor that first cookie bite on Eid morning, when we resume our habitual breakfast and tea with biscuits. The cookies taste even better the next morning after assembly, as the preserves infuse their scent throughout the cookie and release some moisture making each bite melt in your mouth!

The Ingredients

This cookie recipe is traditionally made with clarified butter, which we call samnah. Samnah is made by melting unsalted butter in a pot and allowing the water to evaporate. It is really simple. This yields a heavier butter with no water. It also smells divine.

I use unbleached all purpose flour, or pastry flour if I have it on hand. Do yourself a favor and measure it precisely by weight. After several trials we have concluded that 725 grams of flour is your best bet. This is roughly 6 cups.

You can certainly use vanilla extract or vanilla powder, but it does not come close to the heavenly scent of pure vanilla beans. I order mine from SloFood Group. Rose extract is optional, and you only need a small drop. It goes a long way and scents the cookies beautifully.

Then, eggs, powdered sugar, and optional cocoa powder is all you need. I like to use dutch processed cocoa because it is darker in color and shows better inthe cookie dough.

Grab some apricot preserves, or your favorite flavor jam, melt some chocolate chips, and some sprinkles or crushed nuts to assemble and decorate these festive cookies.

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These muffins are moist, fluffy, lemon infused cakes bursting with juicy summer blueberries accented with the delicate scent of lavender. The moist cake is based on one of my favorite citrus cakes from my aunt. You will love the fresh and summery vibe of these muffins! My aunt’s recipe was mostly made with oranges, and this recipe is awesome because you can use orange zest and orange juice instead of lemons and throw in cranberries for the perfect orange cranberry muffins as well. This is definitely a versatile, reliable, and delicious muffin recipe to add to your files.

I took some extra time to make sure this recipe is moist, packs in as many blueberries as you possibly can without falling apart, and perfectly infuses lavender to accent the berries and lemon flavor.

I also spent a good amount of time mastering the dome of the muffin with a lovely crumbly crust! Check out all the tips and tricks below to whip up this beautiful and easy recipe.

Here is the break-down of everything you need to know to achieve that perfectly domed muffin top :

• Start by letting the muffins sit out for 1 hour in the muffin tin to allow the flour to fully absorb liquids so it rises nicely according to Hummingbird High who researched Levain Bakery‘s muffin perfection.
• Use more flour to allow the muffins to peak, per Zoe Nathan author of Huckleberry.
• After baking these gorgeous muffins that not only puffed up proudly, but also spread out into a gorgeous top hat, I learned that I should place the muffins apart from each other leaving an open cavity between each muffin to give them enough room to pop out in all directions, without bumping into one another.
• Use of parchment paper liners helps them rise higher and wider too.
  • I use baking powder and start baking at 400 degrees (F) to give these muffins ultimate reaction and rising power but also add baking soda so that the muffin top also spreads wideuffin nicely.
• Adding more flour can make the muffin too floury, so I experimented with the perfect amount of moisture, adding 4 eggs along with 1/2 of buttermilk.
• I even tested this recipe with denser, whole wheat flour which is healthier but also contains more grain. The puffed domes and fluffy muffins still came out nicely.

You’re welcome! I hope you thoroughly enjoy these gorgeous muffins!