Attar Syrup Middle East Palestine Recipes

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.

KATAYEF ("STUFFED PANCAKES") MIDDLE EAST, PALESTINE

Steps:

• Mix all stuffing ingredients and set aside.
• Mix smeed, flour, and salt.
• Place warm water in an electric mixing bowl (I use my blender). While mixing on high speed, add the smeed mixture gradually to form a thin pancake mix.
• Dissolve yeast in 1/4 cup of water and a dash of sugar. Add to pancake mixture, and mix for 1 more minute. Set aside for 40 minutes, stirring every 7 minutes (so the water won't separate from smeed to avoid a lumpy mixture).
• Add the baking soda and keep stirring. When the dough bubbles, it is ready to be baked.
• Use an electric frying pan set at 450 degrees (I use one of those flat frying pans, for pancakes, but I do believe any nonstick frying pan should work).
• Pour 1/4 cup dough and cook like a pancake, on one side only. Remove from fire when pores form on the surface on each cake. Place the pancakes on a smooth surfaced towel until they cool.
• Fill each pancake with the nut mixture (I place one spoonful of the mixture in the middle of the pancake).
• Fold by pressing edges together to make a semi-circle. Pinch the edges firmly to close. Brush each on both sides with warm butter.
• Place on a baking sheet and bake at 400 degrees in a preheated oven for 10 minutes, or until light gold.
• Remove from oven and dip in cold syrup (Thin Attar).
• Makes about 35 pieces. Enjoy!

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!