hen a baby is born, the birth is welcomed by making "zrir", a delicate conserve based around sesame seeds, pistachios or hazelnuts. Weddings are the occasions to really show off your pastries; trying to make the lightest " baklawas ", the most transparent " cakes el ourqas " and the thickest pistachio "tajines". To signal the end of a period of mourning, pastries are made, specifically " briket hilib " a sweet brick a milk custard sprinkled with raisins surrounded by flaky pastry.