Middle Eastern Baking
A region built on phyllo, semolina, and rose. Baklawa cut in Damascus dawn, kunafa stretched at Beirut sunset, manakish slapped onto a saj in the mountains, ma'amoul shaped by hand for Eid in Aleppo, basbousa drowned in qatr — a furun written by Ottoman pastry chefs, Levantine grandmothers, and the patient weight of a brass tray.