"Mahrousé has been making pistachio-studded Middle Eastern sweets for the past 50 years. There are two locations: Ahuntsic, in its own building with a small sit-down café just north of the train station, and the more transit-friendly Mountain Street location downtown. The many varieties of jewel-like baklava, with pistachios or walnuts in ring, nest, and square shapes, showcase the skill of Mahrousé’s pâtissiers. They also make karabeeg semolina shortbreads with nuts and orange blossom—a specialty here—and lots of other honey-soaked treats. There are simple breads if need be, but we prefer their fatayer stuffed with spinach, or the savory, salty, mastic-flavored Ka'ak el Eid round loop crackers, dotted with nigella seeds." - Ivy Lerner-Frank
