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.