An assorted selection supposedly rang in at twenty-five dollars. From the total, I was allotted a portion, comprising of Borma with Pistachio, Diamond with Cashews, Assabeh with Almonds, Swar with Pistachio, and Wardeh with Pistachio.
- Wardeh with Pistachio - for its harmonious combination of flaky phyllo pastry and chewy sweetness
- Assabeh with Almonds - for a similar reason to the Wardeh, merely with less complexity
- Diamond with Cashews - as the flavours were distinctly divided into an upper half of crispy layers and bottom half of consolidated sugar instead of a mouthful of uniformity
- Swar with Pistachio - for its sweetness was overwhelming
- Borma with Pistachio - for the creation was not nearly as enjoyable as the one I had sampled previously: the nuts tasted burnt, while the thready strands of dough were excessively saturated with syrup