Although this dessert is served refrigerator-cold, Syrian-born cook Huda Suleiman says it’s a traditional wintertime treat. It’s important to note that the biscuits used for the crust are the British tea dunkers that most Americans would describe as cookies, not the floury pastry designed to sop up sawmill gravy or sorghum syrup.

— Hanna Raskin

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.