Middle Eastern

A. region where baklava is forty leaves thick, kunafa is cheese pulled hot through shredded phyllo, and ma'amoul is pressed by hand into a wooden tabi' the night before Eid. We pulled together every pastry worth knowing — eight rooms, deep — from the furun-jis of Beirut, the pâtissiers of Istanbul, and the khabbāz of Cairo who guard the technique.

Middle Eastern sits under Bake in the HowTo Food menu. It has 6 sections: Bread, Pastry, Cake, Cookies, Dessert Bakes and Quick Breads.