1 2/3 cups sugar
1 1/2 cups water
2/3 cup honey
2 cinnamon sticks
8 2x1/2-inch strips orange peel
2 teaspoons rose water*

1 cup (2 sticks) unsalted butter, melted
3 cups coarsely chopped almonds
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice

15 fresh phyllo pastry sheets or frozen, thawed

Plain yogurt
almond, baklava, rose

3/4 cup fine bulgur (such as Near East brand, available at many supermarkets)
3/4 cup minced red onion
1 teaspoon salt
1/2 teaspoon ground allspice
1 cup finely chopped fresh basil leaves
1 cup minced fresh parsley leaves
1/3 cup minced fresh mint leaves
1/2 cup finely chopped scallion
1/4 cup fresh lemon juice
1/4 cup olive oil
1 cup finely diced seeded cucumber
1 cup finely diced seeded tomato
basil, tabbouleh,

1 (9-inch) fresh round loaf country bread (at least 3 inches high; preferably sourdough)
2 tablespoons unsalted butter, well softened
1/2 cup mild honey
1 1/2 tablespoons fresh lemon juice
1 cup crème fraîche
bread, baked, honey

Crust
2 1/2 cups all purpose flour
1 cup (packed) crumbled pistachio halvah or plain halvah* (about 7 ounces)
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
2 tablespoons ice water

Filling
2 cups sugar
1/2 cup water
1/2 cup heavy whipping cream
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 cup natural unsalted pistachios (about 4 ounces), toasted

Nonstick vegetable oil spray
1 large egg white

Glaze
1/2 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon light corn syrup
caramel, pistachio, torte