Where are you from and does that affect your work?
I was born in Jordan, with roots in a small Lebanese village and deep ties to Palestinian culture. I spent my childhood surrounded by women who cooked from scratch, passing down recipes and traditions through the generations. That upbringing shaped my entire relationship with food. To me, baklava isn’t just a dessert—it’s a symbol of hospitality, memory, and joy. The flavors I use are inspired by my travels across the Middle East, and every bite tells a story of where I come from.
Very cool. Who/what are your biggest artistic influences?
My biggest influences are my mother and grandmother. They were passionate, intuitive cooks who taught me that food is an expression of love. I also find inspiration in the beauty of Middle Eastern design—the layering, symmetry, colors, and textures. That same sense of balance and craftsmanship goes into every baklava I make.
What is the hardest part of your creation process?
The hardest part is also what I love most—staying true to tradition while offering something fresh and elevated. I never use shortcuts: no corn syrup, no preservatives. Every batch is handmade, using organic clarified butter and premium nuts. I also test new flavor combinations regularly—chocolate baklava with almonds and walnuts, pecan baklava, almond baklava. Each one has to be just right before I share it with my customers. There’s no faking flavor—people can taste the care.
And much appreciated. What’s your favorite that you’ve created, and why?
Pistachio Baklava—hands down.
It’s rich, flaky, and made with organic clarified butter, premium pistachios, and a touch of rose water for balance. This is the baklava I grew up eating in Jordan—it’s the most traditional and the most nostalgic for me. It’s also the first flavor I felt truly expressed who I am: rooted in heritage, elevated in quality, and full of heart.
All of my baklavas are made with that same commitment—flaky layers, high-quality ingredients, and just the right amount of sweetness. But pistachio will always be my favorite.
Now we are hungry! What do you love most about Burbank?
Burbank has such a welcoming, creative energy. It’s a place where artists, small businesses, and food lovers all connect. Every time I participate in a market or event here, I meet people who genuinely care about the story behind the product. That kind of community support is what keeps me going.
What is a fun fact about yourself that others may not expect?
I might be a chocolate whisperer—I’ve mastered chocolate tempering and created a unique pistachio chocolate with Dubai-inspired flavors. I originally made it just for display at a wedding expo, but curiosity got the better of me and I brought samples to the farmers market. My customers loved it—some even texted me asking to bring it back. Now it sells out every week! I didn’t expect it, but it looks like I’m becoming a chocolatier too.
So fun. Where do you see yourself in 5 years?
I see myself opening a small baklava café in Los Angeles—part boutique, part gathering space. I want to create a warm, inviting place where people can slow down, enjoy Arabic coffee, and taste something that brings comfort and connection. I also plan to keep growing through more wholesale accounts, weddings, large events, and maybe even a baklava subscription box. Most of all, I want to keep building through word-of-mouth—those honest, heartfelt referrals from one happy customer to the next.
That sounds like a great goal. Now, you have the day off—what do you do?
When I have a rare day off, I try to enjoy all the beauty LA has to offer. I catch up with family, meet friends, or take a walk at the beach to recharge. I don’t always slow down completely—but a cardamom coffee and some time outdoors does wonders.
Anything special you’d like to share?
I graduated from Temple University with a degree in Human Resources at age 49 and was honored to be the commencement speaker. When I moved to California in 2018, I decided to follow my passion for food and began catering and offering Middle Eastern cooking classes—both privately and through Airbnb Experiences: 🔗 https://www.airbnb.com/experience-hosting/listings/422850/experience
Today, I’m fully booked creating my Dubai chocolate, making Middle Eastern desserts, catering weddings, attending farmers markets, and fulfilling online orders through my website.
I absolutely love what I do—but I do miss teaching in-person cooking classes. There’s nothing quite like sharing a table, telling stories, and showing someone how to make something from scratch.
Find Jackie’s Middle Eastern at the Downtown Burbank Arts Festival on May 31st & June 1st.
Website: jackiesmiddleeastern.com
Instagram: @baklava.by.jackie