The clarified butter
Traditional samneh, a deeply aromatic clarified butter, patiently laminates each layer of phyllo and gives the pastry its delicate lift.
Homemade baklava from our family recipe for over 70 years · Made in small batches
A family heirloom
Our story
A recipe that remembers.
My mother's recipe, with over 70 years of history from Palestine, is our family heirloom. It carries generations of tradition, memory, and perfected technique. Every tray is still made by hand in small batches, using this homemade family recipe.
More than dessert
A culinary
treasure.
This extraordinary tradition carries deep cultural heritage, precise technique, and immense sentimental value. Preserving it is a way of keeping our history alive, one delicate layer at a time.
Baklava from the Levant, often called baqlawa, has a character all its own, distinct from Turkish or Greek versions. It is light, fragrant, and made for lingering around a shared table.
What makes Palestinian baklava unique
The details are the tradition.
The filling
Pistachios and walnuts take center stage, sometimes with a quiet touch of cardamom. The ingredients are simple, but each one has a purpose.
The scented syrup
Our qater is brightened with orange blossom water, rose water, and fresh lemon, rather than honey, for a finish that feels fragrant and clean.
The texture
Shatteringly crisp on top, perfectly soaked but never soggy beneath. It is a balance learned through generations of careful hands.
The Tamam's promise
Exceptionally fluffy, airy, and light.
If that is the baklava texture you are looking for, you have found it. Every tray is made to carry that same unforgettable first bite.
Taste the tradition