Attar Syrup Middle East Palestine Food

ATTAR " SYRUP" MIDDLE EAST, PALESTINE

Steps:

• Mix sugar and water and bring to a boil.
• Add lemon juice and boil for 7 more minutes.
• When cool, add orange blossom water. (This is optional, I never add it to my syrup).
• Makes approximately 2 cups of attar (syrup).
• *To make Thin Attar (syrup), follow the recipe, using 1 1/2 cups of water instead. This will make about 2 1/2 cups of attar (syrup).

AWWAMI ("CRISP DONUT BALLS") MIDDLE EAST, PALESTINE

Steps:

• Mix flour, salt, and cornstarch.
• Dissolve yeast in 1/4 cup of water and sprinkle with 1/4 teaspoons sugar.
• Add yeast mixture and 1 cup of water to flour and cornstarch. Beat well until smooth. (Batter should have the same consistency as pancake mix). Set aside one hour to rise.
• Heat oil in a deep-frying pan on medium to high fire.
• Dip a tablespoon in water, and pick up a small portion of the batter and drop it into the hot oil. Repeat until all the batter is used.
• Fry until light brown. Remove and dip in prepared cold attar (syrup).
• Serve while hot.

ATTAR OF ROSES

Steps:

• Pat dry the rose petals and leaves between a layer of cotton towels or paper towels.
• Place a layer of petals inside a clean ceramic crock or dark-coloured glass jar.
• Over each layer, sprinkle a thin covering of salt.
• Repeat until the crock or jar is full.
• Cover the container tightly.
• Place in a cool and dark place for 3-6 weeks.
• The salt extracts the moisture from the petals and leaves, which should collect in the bottom of your jar.
• Strain the liquid through a coffee filter or several layers of cheesecloth.
• This is the wonderful scented attar of roses for you.
• To make fresh rose water, add a drop or two of this oil to 1 cup of distilled water.
• ENJOY!