“Some stories are not told… they are tasted.”

Diamond-shaped semolina cakes filled with date paste, fried gold and dipped in honey.

Layers of fine pastry, crushed almonds and orange-blossom syrup — cut into perfect diamonds.

“Heart of almond” — a tender semolina cake soaked in fragrant orange-blossom syrup.

Bright spirals of fried batter dipped in saffron-honey syrup — the colour of Ramadan evenings.

Melt-in-the-mouth shortbread of butter and roasted chickpea flour, crowned with an almond.

Crescent-moon pastries filled with almond paste and dusted with snowy icing sugar.