Manqara Vegetable Corer, Maamoul Mold, Flat Kebab Skewers & Finjan Cups
Signature Levantine dishes rely on purpose-built tools no paring knife can replace: the curved Manqara corer for stuffed courgettes, the patterned Maamoul mold and wide flat steel skewers for minced kebab. Gold-trimmed Finjan coffee cups and divided trays complete hospitality.
The Manqara corer: Thin, unbroken walls for Kousa Mahshi
Hollowing baby courgettes and aubergines for mahshi takes seconds with a grooved metal Manqara corer fitted with a wooden handle. Cooks pinch the blade at the exact length of the vegetable so the tip stops short of the base, twisting gently to lift out neat ribbons of flesh without splitting the tender skin.
Patterned Maamoul molds and wide flat skewers for minced kebabs
During holiday baking, a classic Maamoul mold stamps crisp geometric ridges into semolina shortbread – helping powdered sugar cling to the surface and showing guests which filling lies inside. Outdoors at the grill, wide flat steel skewers give seasoned minced lamb and beef the surface grip needed to stay firmly in place when turned over hot coals.
Gold-rimmed Finjan coffee glasses and divided hospitality trays
After dinner, cardamom-scented Arabic coffee is poured in small sips into handleless glass Finjan cups adorned with gold or black-and-gold filigree, served beside a four-compartment platter filled with dates, roasted nuts and sweets.
