Basbousa

• Widely made throughout Arabian countries, basbousa is a semolina cake that has a nutty, slightly floral, rich flavor. It’s typically made with semolina, butter, yogurt, baking soda, coconut, ground almonds, sugar and orange blossom or rose water. The batter is baked for around 15 minutes before being removed and cut into squares. Then, bake it for an additional 10 minutes, or until it's nice and golden. While the cake is still warm, drizzle syrup made from sugar, water, freshly squeezed lemon juice and orange blossom or rose water over the top of the cake.

Halvah

• Halvah is a puddinglike cake that can be made with sesame paste -- or tahini -- or semolina, which gives the treat more of a moldable, soft texture. To make halvah, combine 1 part butter or oil with 2 parts semolina, 3 parts sugar and 4 parts water. Sugar and water are combined in a saucepan, along with any spices or seasonings, such as cardamom or nutmeg, to make a syrup. Once the sugar has dissolved, stir in the semolina and continually stir the mixture until it's nice and thick. After cooking it for 2 minutes, take it off the heat and place it in a molded pan to cool.

Maamoul

• Maamoul is a cookielike treat that’s widely found, particularly during Ramadan, or the Easter season. The dough is made by combining semolina with flour and butter. After allowing the mixture to rest overnight, add instant yeast, orange blossom water, rose water and water to the mix. Knead the dough and divide it into tablespoon portions of dough. Fill each portion with the filling of your choice such as chopped pistachios or walnuts mixed with sugar and orange blossom water. This then gets shaped, baked until crisp and dusted with powdered sugar.

Beghrir

• These sweet, filled dessert pancakes are made by combining warm milk, warm water, sugar, fine semolina, baking powder, sea salt, self-rising flour and dried active yeast in a bowl that's left to rest until the mixture doubles in size, usually within 1 hour. Then, whisk the batter and pour it into a hot, nonstick skillet that's been set over medium-low heat. Each pancake should have a diameter of around 3 inches. Cook them for 1 to 2 minutes on either side and then fill them with ricotta and sweetened almond butter before serving.

Lekmat al Helwa

• Lekmat al helwa is similar to creme brulee, but without the heavy cream and egg yolks. This lighter, semolina pudding combines milk, fine semolina, sugar and orange blossom water to create a thick pudding on the stovetop. The mixture is then transferred into oven-safe baking dishes, cooled and baked for about 8 minutes before being topped with a sprinkle of brown sugar and placed under the broiler until the sugar is caramelized.