Photograph by Devyn Glista
Baklava
You’ll find different versions of this pastry around town, but they all have the same things in common: flaky phyllo dough, crushed nuts (typically pistachio or walnut), and an aromatic drizzle of simple syrup. Café Mediterranean, 3520 Erie Ave., Hyde Park
Halva
At $28 per pound, this dense, flourless cake has a base of tahini and boiled sugar—supported by flavors like orange chocolate—for a sticky, crumbly texture that’s worth a try. Dean’s Mediterranean Imports, 108 W. Elder St., Over-the-Rhine
Knafeh
This sweet treat (also known as kunafa) is made with layers of shredded wheat dough and cream cheese filling for a crunchy outer shell and a creamy center. Baladi Restaurant & Bakery, 3307 Clifton Ave., Clifton
Khaliat al Nahl
The name translates to “beehive” or “honeycomb” in English, which is apropos for this pillowy bread that’s stuffed with cream cheese, covered in sesame seeds, and topped with honey. Moka & Co., 7307 Tylers Corner Dr., West Chester
Malawah
Also known as Adeni bread, this pastry is cooked on a hot griddle the texture of this flatbread is a cross between a pancake and a tortilla, served with a side of Adeni chai and drizzled with honey. Cincy Café, 2702 Short Vine St., Corryville
Facebook Comments