Reem Abughazalah, known on Instagram as @reem.bakery, is a passionate baker based in Jeddah, Saudi Arabia. With over 207,000 followers, she has cultivated a vibrant online community where she shares her love for baking. 

Reem describes her passion for food as her “love language” – a sentiment quite clearly echoed in the delicious-looking creations she shares on her profile. Her content ranges from intricate pastries to traditional Middle Eastern desserts, bringing traditional Saudi flavours to the fore. 

Where did your love of cooking come from?

My love for food and cooking came from my mother. She’s an incredible cook. She sees every meal as an opportunity to provide and, growing up, I was so happy to help prepare and serve meals beside her. We have a big family and an even bigger extended family, so I learned everything I know from cooking for them next to her.

How did your journey to becoming a professional chef unfold?

I began taking cake-decorating courses fifteen years ago. After I mastered those, I started a small business from home, making cakes, cupcakes, and cookies. I then added to my baking experience by attending courses both abroad and in Saudi Arabia for different kinds of cooking. After I returned, I had the opportunity to work as a chef and menu developer, which inspired me to establish my Instagram page and start posting recipes. 

What is your favourite dish to prepare for large gatherings, like iftar or suhoor?

My favourite dish for a large gathering is a type of rice dish that is very famous in Saudi Arabia, saleeg. You cook the rice with milk, butter, and chicken stock, then roast the chicken and put it on top of the saleeg you prepared. It’s delicious and a huge hit on every occasion. 

Can you share one of your earliest memories of Ramadan in your family kitchen?

My earliest and fondest memory is, I would imagine, a widely shared experience. It’s Ramadan, I’m a young girl, and my mother is guiding my hands while teaching me how to fold the edges of samboosa.

Are there specific dishes or recipes passed down in your family that hold special significance during Ramadan?

My mother’s famous Ramadan soup comes to mind. It’s a soup we cook with wheat and tomatoes. Another is kunafa, also one of my mother’s most famous and delicious dishes. It’s especially high in demand for iftar dessert, and very simple to make. 

Crunchy Phyllo Pastry with Cream 

Ingredients

Pastry

1 package of phyllo dough (thaw if frozen)

½ cup melted butter

Cream Filling

2 cups thick cream

1 tsp rose blossom water

Sugar Syrup

1 cup sugar syrup (store-bought or homemade)

Instructions

Prepare the Cream Filling

1. In a bowl, mix the thick cream with
rose blossom water until well combined. Set aside.

Assemble the Pastry

1. Preheat the oven to 200°C (400°F).

2. Lay out one sheet of phyllo dough on a clean surface.

3. Place 3 tablespoons of cream filling in the middle, shaping it into a line.

4. Fold the phyllo sheet randomly around the filling to create a rustic shape.

5. Arrange the filled pastry pieces in a baking pan. Repeat until all the phyllo
and cream are used.

Bake the Pastry

1. Brush the tops of the pastries generously with melted butter.

2. Bake in the preheated oven for 15 to 20 minutes, or until golden and crispy.

Add the Sugar Syrup & Serve

1. Remove the pastry from the oven and immediately drizzle with sugar syrup
while still hot.

2. Serve warm and enjoy!

Serving Suggestion: Garnish with crushed pistachios or a sprinkle of powdered sugar for extra flavour.