Date stuffed brioche { بريوش بالتمر}


Always baked fresh and available along the boardwalks and bike carts zipping through the town at sunset, date stuffed brioche is a favorite evening snack among the people of Lebanon. Growing up, we didn’t have to wait for a trip to Lebanon to enjoy this satisfying treat. Our mother’s delicious brioche recipe has always been on hand to satisfy the craving when it hit. With this recipe you can choose to leave them as balls or cut and shape them similar to the traditional date stuffed brioche. Be warned however, these are extremely addicting!

Prep Time: 1 hour
Dough Rest Time:
 Minimum 8 hours-overnight
Cook Time: 15-20 minutes
Yield: 12


Brioche dough 

  • 3 1/2 cup flour
  • 2 1/2 tsp yeast
  • 3/4 cup warm water
  • 1/2 cup sugar
  • 3 whole eggs
  • 1 separated egg
  • 1/2 cup salted butter,softened
  • 1 tbsp sugar

Date stuffing

  • 1 1/2 cups (250 g)  chopped pitted dates
  • 1 tsp butter
  • 1/2 tsp orange blossom water
  • 1/2 tsp rose water


  • 1 tbsp black seed
  • 1 tbsp sesame seed





  1. dissolve yeast in warm water; Add sugar, eggs and egg yolk from separated egg, butter and 2 cups flour; whisk together until well incorporated. Remember to scrape down bowl.
  2. Stir in remaining flour until smooth; cover and leave to double in size, about 1 hour.
  3. Stir down batter with a spoon; cover and chill over night, at least 8 hours.
  4. Prepare stuffing; this can be done ahead of time or before baking. Place all ingredients in a sauce pan and heat on low until dates soften; Mash contents until smooth consistency is achieved; let cool and form into ball and flatten into circle, about 20 g each. Or leave round if the Brioche will be left in a ball.
  5. Punch down dough and turn out onto floured surface.
  6. Shape into 12 equal size balls; flour hands and work fast using dough cutter as dough is sticky.
  7. Flatten each ball and make deep indent in middle; place date paste into dough; bring dough together around paste.
  8. At this point you are done working with dough if you want to leave as ball; or push date stuffing slightly to one side of dough and using scissors make 2 or 3 cuts 1/4 into dough if you desire to expose some of the stuffing.
  9. Place brioche on greased baking sheet; separate sliced sections of brioche; cover and rest to double, 40 minutes.
  10. Preheat oven to 400; slightly beat remaining egg white with 1 tbsp sugar and brush over brioche.
  11. Sprinkle black seed and sesame seed over brioche if desired.
  12. Bake until golden brown, about 15 minutes.




Meghli {مغلي}

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Meghli pudding is a light and satisfying Lebanese rice pudding that has a rich cinnamon flavor. As a bonus, this pudding is gluten-free and dairy free! Traditionally, Meghli is made with the birth of a baby to serve to guests, but more importantly, for the new mom to eat as the spices in the pudding coupled with the nuts that it is topped with are thought to help bring in a moms milk! This pudding’s name literally translates to ‘boil’ because of the length of time that is required for it to boil before it is ready to serve.  Of course around here we don’t wait for a newborn to enjoy Meghli. We love having it year round!

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Halal Rice Crispy Squares

Some of you are probably already wondering why rice crispy squares wouldn’t be halal in the first place. No? Perhaps by now most are aware that it’s all about the gelatin. The main ingredient in marshmallows is gelatin, which is produced from the chemical transformation of an animal product called collagen. Continue reading “Halal Rice Crispy Squares”

Yellow Cake – Sfouf {صفوف} (Egg Free)

Sfouf literally means “rows” in Arabic, so why is this cake called sfouf? Beats us! This cake gets it’s beautiful yellow color from the all natural spice known as Turmeric. Turmeric has been proven to have numerous health benefits and people are scrambling these days to incorporate this spice into their cooking. Turmeric has been shown to have a wide range of antioxidant, antiviral, antibacterial, antifungal, antimutagenic, anticarcinogenic and anti-inflammatory properties. In fact, it is so beneficial we had to write a whole article about it! Click here for the full read. We are proud to present to you one of the many ways you can use Turmeric in your home!

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Osmaliyeh: Shredded Pastry with Cream {عثملية/عصمليه}

This dessert is super simple, and can be made by frying or baking. It tastes great plain but can be adapted to include various toppings to suit all taste buds!

Continue reading “Osmaliyeh: Shredded Pastry with Cream {عثملية/عصمليه}”

Kashta {قشطة}

Kashta is a basic filling for desserts that come from the Arabic world. If you do live in the Middle East you could buy this cream ready made from a local grocer, or even canned! The canned version is a thinner, and doesn’t at all resemble the good stuff. Home made is always the best way, and this recipe can be made super fast and stores well in the fridge.
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Atyr – Lebanese Simple Syrup {قطر}

This simple syrup is an essential component to almost all Arabic desserts, and has a distinct flavor due to the Rose & Blossom water.

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Qatayef {قطايف}

This is the kind of dessert that is perfect to take with you to a friends place. In Lebanese households whenever formal visits are made, the person invited always brings something along – most of the time it is dessert – because nobody can object to dessert.
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Triple Threat Brownies {Easy & Fast Recipe}

Today we bring forth a recipe that is so easy and so good. In fact, we predict that on your next shopping trip you’ll be scooping up what you need to make these brownies. Thanks to the power of social networks and bake sales we have come to know this positively sinful delight of a brownie.

So most of the time, we watch what we eat, but sometimes you gotta just live on the edge.

Sometimes you need that kick of chocolate in your life.

Continue reading “Triple Threat Brownies {Easy & Fast Recipe}”