In her latest cookbook, Lebanon\u002Dborn, U.K.\u002Dbased cook Salma Hage shares sweet treats from the Middle East
“Sweets are such an iconic part of Middle Eastern cuisine,” says Hage. “I always felt that the short chapters at the end of books never really fully allowed them to shine. This has been a brilliant opportunity to dig deep.”
She highlights foods associated with specific festivals, holidays, places and traditions, including Om Ali , bastani and katmer: a “princely pastry dessert” of flaky filo, finely ground pistachios and clotted cream, which newly married couples in Gaziantep, Turkey eat after their wedding night to set them on a sweet path.
Growing up in the Kadisha Valley and spending much of her adult life in London — where “we have a wonderful cultural blend” — has greatly influenced Hage’s approach. The book reflects the Lebanese foundations of her food philosophy, she writes, as much as it does more recent culinary discoveries.Article contentMiddle Eastern Sweets
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