This geometric floral decorative pattern is the most requested design at le Shoppe @ l’Atelier de Christine; it is liked simply because it is one-of-a-kind and looks stunning coming out of a box. I have created this tutorial so that you too, my friends whom I am grateful for all the love and support, can replicate it in your own kitchens and wow your guests.

Use this pattern scoring technique to cut and decorate semolina based cakes covered in syrup; this includes, but not limited to: Nammoura, Harisseh, Basbousa, Palestinian Helbeh, Shamali and Revani/Ravani.

Transfer the batter onto a greased round baking pan and spread out using a rubber spatula or the palm of your hand. As you hold the pan with both hands, tap the bottom several times on the counter to eliminate any air bubbles and create a smooth surface. If your recipe calls for the batter to rest then this is the time to do so.

Use a paring knife dipped in cold water and create two lines down the center of the pan, one vertically and another horizontally, dividing the circle into quarters and creating four wedges. Divide each quarter into two to create eight equally sized wedges.

Starting at the center of the circle cut a straight line about a third of the way outward towards the edge to create a triangle within the wedge. Repeat all around; you will end up with an octagon in the center. Do the same once more, starting about two-thirds of the way down, but this time you will not end up with a second layer of triangles, just a larger octagon. At this point your pan will look like a spider web.

Place your pan on the counter in such a way that both your vertical and horizontal lines are sitting straight like a cross. Working with the bottom two wedges, divide the second row into four triangles horizontally. Be careful here, the direction you start at is crucial in creating the floral effect. Start with the left wedge and cut two triangles starting from the top left to the bottom right, slightly curving the cut as necessary. Do the same with the right wedge, but this time, start from the top right to the bottom left. Before you move to the next set of two wedges, divide the last row into three triangles as shown in the photo. Repeat these steps all around until your geometric pattern is complete.

You will need 48 almond halves that have been blanched in advance and peeled. Starting at the center, arrange eight pieces as shown to create five flowers – the pointy edge of the almond should be towards the middle. Use remaining eight pieces to decorate edges as indicated in the photo.

pattern scoring technique for

Nammoura, Harisseh, Basbousa,

Helbeh, Shamali, Revani