Orange blossom, honey and baklava semi-freddo from Falastin: A Cookbook (page 314) by Sami Tamimi and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kringler on August 23, 2025

    This is fabulous. Light and refreshing. My book club was very impressed. And it is easy to make. Can be made two weeks ahead.

  • Gilbatron on May 23, 2025

    This was very, very good. The sugar technique used is called pate a bombe. If you have a sugar thermometer use that and wait for the sugar to reach the appropriate temperature (120°C) instead of relying on timing. this will give you a more reliable result.

  • ezwriternc on January 19, 2023

    This was not that hard to make and tasted great. But it melts so fast. I took it from the freezer and put it in the refrigerator for about 15 minutes and it collapsed so quickly. That is my only complaint

  • KarinaFrancis on December 12, 2021

    A perfect make ahead dessert for an early Christmas lunch, I made it a week ahead and just had to cut up the topping on the day. The orange blossom flavour was very forward, which I love, but proceeded with caution or it can overpower. The texture was dreamy and captured the baklava flavour brilliantly.

  • Nancy402 on July 13, 2020

    This ticked all the boxes and then some. Beautiful visually, delicious, and an amazing blend of flavours and texture. Takes time but not too much effort.

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