Rose water

Rose water also provides the primary flavor for many sweet treats. A teaspoon may be added to mango lassi or marzipan. Turkish delight, a favorite candy in many Arab countries, derives its unique taste from this flavoring.

Rose Water An essence distilled from fragrant rose petals.
Roux A mixture of fat and flour gently cooked together, used to thicken soups or stocks.

Rose Water - a liquid flavored with the oil of rose petals. It is used to flavor desserts in Balkan, Indian and Middle Eastern cooking.

Rose water
Rosewater is the hydrosol portion of the distillate of rose petals. Due to the perfume industry's immense demand for rose oil, rosewater has the status of an inexpensive by-product.
Rolled oats ...

Rose water is simply water that has been flavored with roses by distillation of rose petals. It is used in Middle Eastern cooking and baking. Look for this in Greek or Middle Eastern markets.
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Rose water - available from chemists this is used like kewra water for flavoring many Indian dishes. The essence form is more expensive.

Rose water; rosewater - [Middle East] an aromatic liquid made by distilling rose petals. Frequent found in pastries of the Middle East.
Rosti - A Swiss potato pancake made from cooked potatoes, sometimes flavored with bacon.

rose water = rosewater = ma ward Notes: This is distilled from rose petals, and used in the Middle East, North Africa, and India to flavor desserts. Don't confuse this with rose essence, which is more concentrated.

Rose water is water that has been infused with the flavor of rose petals and is used in confectionery and baking, especially in Middle Eastern cuisine.

Persian Rose Water, Saffron and Pistachio Ice Cream (No Machine)
By Sephardi Kitchen
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Rose water (ma al-ward [ماء اÙ"ورد]) is often used to give a light, floral fragrance to Arabic and Iraqi rice dishes (machboos or majboos [مجبوس]) which much remind to Indian biriyani [बिरयानी] (see cardamom).

The pastry is sliced, baked, and brushed with a honey syrup flavored with lemon or rose water.
Ballottine - A pƒt‚-like dish in which forcemeat is stuffed back into the boneless carcass from which the forcemeat was made.

juice, or solution produced by boiling and clarification (as for vegetables, fish, poultry, game, and meat, when the extract may be reduced to a jelly or glace) or by distillation (as for fruits, seeds, or leaves, such as vanilla, almond, rose water, ...

Heat till the syrup becomes sticky and put saffron stirred in a little rose water and the remaining rose water. Mix well.
Take out from flame.

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This sweet is flavored with either saffron, vanilla essence, cocoa, rose water, etc. Sometimes nuts and fresh coconut is added. Eaten and served in bite sized pieces "Barfi" is a very popular after dinner dessert.

Add one tablespoon each of lemon juice and orange-flower water or rose water (see the orange and rose entries) and boil the syrup. uncovered, until the temperature reaches 250°F or until a small amount dropped into a cup of cold water forms a thread.

History: In ancient Persia, the favored sweet was ground almond paste flavored with rose water called lauzinag. This sweet was wrapped in a paper-thin pastry made from egg whites and cornstarch.

A sweet syrup used in cocktails, orgeat syrup is made with almonds, sugar, and rose water or orange-flower water.
Orientale:
An Am ricaine sauce with added cream and curry powder.

Ghillie Basan, the book's author, says sütlaç was the classic rice pudding from the Ottoman Palace kitchens, and is often flavored with rose water and chilled, or, as in this recipe, browned or burnt on top.

The Armenians, located on ancient Spice and Silk Routes, integrated for the cinnamon and cloves into the baklava. The Arabs introduced the rose water and cardamom. The taste changed in subtle nuances as the recipe started crossing borders.

Orgeat Syrup - A sweet syrup used in cocktails, orgeat syrup is made with almonds, sugar, and rose water or orange-flower water.

" Vessels called martaban were used for carrying meat, such as lamb, spit-roasted chickens cut up into pieces, fricasseed mutton with butter and onions, fried pigeons that were then oven-baked with sugar and rose water, ...

A Greek sweet consisting of very thin pastry (phyllo) layered with nuts (pistachio, almonds, walnuts mixed with sugar and baked then steeped in honey, lemon juice and rose water.
Ballotine ...

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The ripe reddish-orange fruit of the rose that is often used to make jellies, jams, syrups, teas, and wines. Because of their high vitamin C content, rose hips are dried, ground, and sold in health-food stores. Rose water ...

Lassi - A frothy yogurt drink, sweet or salty, flavored with pistachios, cardamom, cumin, or rose water.
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Some recipes even contained a liquid, such as alcohol or rose water. It wasn't until the 20th century that artificial leaveners (baking powder/soda) were added.

Rose water: an aromatic liquid made by distilling rose petals. Frequent found in pastries of the Middle East.
Rosmarino (It.): rosemary. This popular culinary herb grows wild across Italy.

See also: Water, Rose, Cooking, Sugar, Flavor