Anyone have any good recipes that use rosewater in it?!
its very unique and everyone loves it. i hope you decide to try it!!! its called basboosa. its a cake made of semolina (cream of wheat) with syrup poured on it.
Ingredients
1 1/2 cups semolina flour
1/2 cup white sugar
1 cup plain yogurt
1/2 cup vegetable oil
3 tablespoons flaked coconut
1 tablespoon baking powder
6 whole almonds, split in half
1 1/2 cups water
1 3/4 cups white sugar
2 tablespoons rose water
Directions
In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.
Answers: this is a middle eastern dish..one of my favorites. we arabs use rosewater in all our sweets =P
its very unique and everyone loves it. i hope you decide to try it!!! its called basboosa. its a cake made of semolina (cream of wheat) with syrup poured on it.
Ingredients
1 1/2 cups semolina flour
1/2 cup white sugar
1 cup plain yogurt
1/2 cup vegetable oil
3 tablespoons flaked coconut
1 tablespoon baking powder
6 whole almonds, split in half
1 1/2 cups water
1 3/4 cups white sugar
2 tablespoons rose water
Directions
In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.
Rice with Almonds and Dates
1 cup cooked rice
60g butter
60g almonds, blanched and halved
8 fresh dates, stoned (dried ones will do, if plump)
60g sultanas
1 teaspoon rosewater, optional
While the rice is standing, after cooking, melt the butter in a frying pan. Add the almonds, stirring until they turn golden. Add the dates and sultanas, and cook, stirring, for a few more minutes. Remove from heat and mix in the rosewater, if used. Pile the rice on a dish and arrange the mixture on top of it.
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Almond Cake
500g almonds, blanched in cold water
rose water
250g sugar
6 egg whites
Crush the almonds very fine, adding a little rosewater to prevent them from oiling. Place almonds onto a dish and mix in the sugar, using the back of a spoon to make a paste. Heat in the oven until hot. Remove from oven and allow to get cold. Beat the egg whites until frothy, combine well with the almond mixture. Form into a cake shape, and bake on an oiled oven tray until nicely coloured.
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Peach Curd
4 egg yolks
2/3 cup sugar
1 cup fresh peach puree
lemon juice to taste, about 1 tablespoon
1/2 teaspoon rosewater
6 tablespoons butter
Beat the egg yolks with the sugar, peach puree, lemon juice, and rosewater. Place over simmering water and stir constantly until thickened. Remove from heat and beat in butter, bit by bit. Strain well and chill.
HERE U R:
3 envelopes unflavored gelatin
2 cups sugar
1/8 teaspoon salt
1 cup rose water
1 tablespoon lemon or orange juice
1 teaspoon lemon or orange rind, grated
food coloring
powdered sugar
Directions
1Mix gelatin, sugar and salt in a heavy pot.
2Add water.
3Bring to slow boil and simmer without stirring for 10 minutes.
4Remove from heat and stir in juice and rind.
5Add a few drops of food coloring.
6Taste for flavor; may add more juice.
7Pour into 8 inch square pan which has been rinsed in cold water but not dried.
8Chill overnight.
9Cut into squares and roll each in powdered sugar.