A non-typical filling with a traditional dough. These semolina cookies pair perfectly with candied orange peel and orange blossom syrup.

Originating from Homs, E’ras are the simpler cousin to Twaytat. With no stuffing at all, they’re undeniably the easiest to make of all the Eid cookies. Wonderfully scented with fennel seeds and mahlab, they’re a great accompaniment to your morning coffee or tea.

Twaytat take the award of the most decadent of the Eid cookies. Originating from Homs, they’re deep-fried pockets of dough stuffed with walnuts and sugar. They’re then coated in powdered sugar to create a melt-in-your-mouth treat.

The semolina and flour dough of Ma’amoul is flavored with orange blossom water before being stuffed with crushed pistachios and orange blossom syrup and dusted with powdered sugar. They’re nutty, smooth, and delicious.

Our family tends to make this version of Ma’amoul during Eid al Fitr with all of the leftover Ramadan dates, but they can be prepared for any of the holidays.