Are you freezing yet?

The cats and I are huddled around the few sparks in the fireplace. Our teeth are chattering, our fingers freezing, and our hearts icing over. Cold drafts nearly knock us over. I can barely type this. In the sink there is a stream of frozen water– turned into ice as soon as I turned on the tap. As I flick away frozen tears from my cheek, wouldn’t you think that considering all this, certain people– cough cough safeena cough cough– would feel comfortable enough now in the middle of winter to not open the AC?


Brave Microsoft is braving the snow in an attempt to rescue us. Please pray.

What’s the title again?

Sitti’s Famous Basboosa Recipe


Preheat oven to 350 degrees.

Mix together:
1 cup flour
1 cup sugar
1 cup powdered milk
2 cups coconut
1 tablespoon baking powder
2-3 eggs

1/2 cup oil

Spread mixture evenly into a greased pan, and bake for about 15 minutes.

Meanwhile, prepare the sheerah. Boil and melt together:
1 cup sugar
1 cup water
Cut basboosa immediately after taking out of the oven, and pour the still-hot sheerah all over it.
Kunafah Recipe from Cleobuttera
2 cups sugar
1 cup water
Combine all the ingredients in a saucepan and bring to a boil on medium-high heat. Reduce heat to low and simmer for 10 minutes. Let cool.
2 cups milk
2 tablespoons sugar
4 tablespoons cornstarch
Preheat oven to 375 F. In a saucepan, stir together everything and bring to a boil on medium-high heat, constantly stirring. Boil a few more seconds to thicken then set aside.
1 lb frozen kunafah dough (You can find this in any Arab/desi/halal store!)
1 cup butter, melted
Shred the dough into 1 inch pieces, then mix with butter until the dough is completely coated. Press two-thirds of the dough into a 10 inch cake pan and press in well. Pour in the cream layer, then cover with rest of dough. Bake for 35-45 minutes then immediately pour the cooled sheera over it.
Arabic Coffee
Note: You will need very lightly roasted coffee beans for this. You can usually find this in halal/desi/middle-eastern food markets.
In a saucepan pour in 2-3 cups of water and 2 tablespoons of ground super-light roast coffee. When it boils, take it away for a minute, then put it back. Boil it three times. Then add 1 tbsp of ground cardamom, and 2 or so cloves or saffron if you would like. Simmer for 5-10 minutes. Serve without sugar and very hot in eensy weensy little cups with very sweet dates.
Here is a very helpful link on this type of coffee!