01
Baklava
Layers of tradition.A modern obsession.
A recipe from the Ottoman kitchens. Forty sheets of filo, clarified butter, and pistachio. A light orange-blossom syrup, the scent Morocco and the Levant have always shared.
The selection
Signature sweets
Five expressions of the house. Composed to be shared, never rushed.
02
Pistachio
Green, unhurried.Nothing else added for show.
Whole nuts, and a paste milled fine enough to stay vivid. The flavour Al Hayba returns to, again and again.
03
Dubai Chocolate
Dark chocolate.A pistachio heart.
Crisp at the edge, cool at the centre, finished in small batches. A new classic, made with the same patience as the old ones.
04
Nougat & Maamoul
Pressed by hand.Fragrant with blossom.
The sweet of Levantine Eid mornings. Semolina, date, and orange blossom, pressed into wooden moulds. Shaped for coffee, for visits, and for the hour that does not need to hurry.
05
Oriental Sweets
The full table.Arranged to be shared.
What Casablanca calls ḥalawiyyat sharqiyya. Baklava, kunafa, basbousa, and maamoul from the Levant, gathered by the house and packed as one gesture.