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Over two centuries and across three continents—from Aleppo to Cairo to Paris to Brooklyn—five generations of the Mansoura family have been baking sweet and savory treats. Today, they work with their timeless recipes in a bakery lined with rock candy and other colorful sweets; crafting delicate honey-and-rosewater-scented baklava and ropes of nut-filled konafa, as well as gently spiced bites like sambousek, filled with cheese, and kibbeh, lean beef in a cracked-wheat shell. The apricot roll is a tawny-orange log studded with bright green pistachios, and the ka'ak holds crisp circles of spiced cookie dough sprinkled with sesame seeds. Cocktail-party throwers can forgo the usual cheese and crackers for a delivery order of savory Middle Eastern finger food to be re-heated in the oven or deep-fried to a golden crisp. — Helen Zelon

If you've ventured this far afield, why not stay for dinner? The Israeli steak houses are only a block away.