Egyptian Roses Recipes

EGYPTIAN ROSE LEAVES

Egyptian Rose Leaves image

These make a lovely cookie for Valentine's Day. NOTE: Rose water is not strong enough flavoring. Be sure to use rose fluid, available from many drugstores. You can use rose water, but you will have to double the amount.

Provided by J. Storm

Categories World Cuisine Recipes African North African Egyptian

Yield 36

Number Of Ingredients 6

Ingredients

⅓ cup shortening
1 cup white sugar
2 eggs
1 teaspoon rosewater
2 cups all-purpose flour
¼ teaspoon salt

Steps:

Mix shortening, sugar, eggs and rose fluid until fluffy. Stir flour and salt together, then mix in butter mixture. Dough will be soft. Chill several hours or overnight.
Preheat oven to 350 degrees F (175 degrees C) Light grease or line baking sheets with parchment paper.
Using 1/3 of dough at time (keep rest of dough refrigerated) roll into balls about 3/4 inch in diameter. Place on cookie sheets. Flatten with hand until approximately half of their original thickness. Imagine the flattened cookie to be a clock. Make 2 slits, each 1/2 inch long, in cookie at 10:00 and at 2:00. Pinch bottom to form "base" of petal. Sprinkle with red or pink decorator's sugar.
Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned on bottom. Do not brown tops of cookies!

Nutrition Facts : Calories 67.5 calories, Carbohydrate 10.9 g, Cholesterol 10.3 mg, Fat 2.2 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 20.2 mg, Sugar 5.6 g

EGYPTIAN ROSES

Egyptian Roses image

Another recipe I collected for Christmas and can't remember where it came from. Prep time does not include chill time.

Provided by Cathleen Colbert

Categories Dessert

Time 30m

Yield 3 dozen cookies

Number Of Ingredients 7

Ingredients

1/3 cup shortening
1 cup sugar
2 eggs
1 tablespoon rose water
2 cups flour
1/2 teaspoon salt
colored crystal sugar

Steps:

Cream together shortening, sugar, eggs and rose water until light and fluffy.
Sift together dry ingredients and stir until sugar mixture.
Chill several hours or overnight.
Preheat oven to 350 degrees.
Roll dough into walnut-sized balls. Place on greased cookie sheets about 2 inches apart and flatten slightly. Make four cuts from edge to near the center evenly around the cookie. Gently pinch each "petal". Pinch and lift and center of the cookie.
Sprinkle with colored sugar.
Bake until 8 to 10 minutes or until lightly browned on the bottom.

Nutrition Facts : Calories 811.2, Fat 26.9, SaturatedFat 6.8, Cholesterol 141, Sodium 435.9, Carbohydrate 130.5, Fiber 2.2, Sugar 67.1, Protein 12.8

OM ALI (EGYPTIAN BREAD PUDDING)

Om Ali (Egyptian Bread Pudding) image

This easy Egyptian bread pudding or Om Ali recipe is made with puff pastry, perfumed rose water, and topped with an assortment of toasted nuts.

Provided by Salma Hage

Yield Serves 6-8

Number Of Ingredients 10

Ingredients

11 oz. (320 g) sheet of puff pastry
¾ cup (3 oz. or 85 g) golden raisins
⅓ cup (1 oz. or 50 g) pine nuts, toasted
⅓ cup (1 oz. or 50 g) whole almonds, toasted and roughly chopped
⅛ cup (1 oz or 25 g) raw pistachios, toasted and roughly chopped
3¼ cups (750 ml) whole milk
1 cup (9 fl oz. or 250 ml) heavy cream
⅓ cup (2 oz. or 60 g) golden superfine or caster sugar
1 tsp. rose water
1 tsp. ground cinnamon

Steps:

Preheat the oven to 400°F or 200°C. Unroll the puff pastry and lay it on a flat baking sheet. Bake in the center of the preheated oven for 12 minutes, until golden and puffed. Turn the oven temperature up to 425°F or 220°C.
When the pastry has cooled slightly, roughly chop it and arrange it in a baking dish with the raisins and nuts. Pour the milk, cream, and sugar into a saucepan and bring to a simmer. As soon as the mixture starts to bubble, remove from the heat and stir in the rose water. Pour the mixture over the pastry, raisins and nuts. Sprinkle the cinnamon over the top and place in the center of the hot oven.
Bake for 22-25 minutes, until golden and bubbling. Serve warm.

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