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Raspberry-Rose Scones
Breakfast American

Raspberry-Rose Scones

4.5

Prep
25 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
  2. 2 Whisk flour, sugar, baking powder, salt, and baking soda together in a large bowl.
  3. 3 Grate 1/3 butter into flour mixture using the large holes of a box grater; toss lightly with your fingertips until coated with flour. Repeat twice more with remaining 2/3 butter.
  4. 4 Beat 1/2 cup cream, egg, and rose water together in a small bowl with a fork; pour over flour-butter mixture. Mix with a fork just until large clumps of dough form. Gently mix in raspberries.
  5. 5 Turn dough out onto a lightly floured surface. Bring together and gently pat into a round about 3/4-inch thick. Cut into 8 wedges with a sharp knife.
  6. 6 Arrange wedges on the prepared baking sheet. Brush tops with 2 tablespoons cream; sprinkle with raspberry sugar.
  7. 7 Bake in the preheated oven until golden, about 15 minutes. Cool before serving, 5 to 10 minutes.

By LauraF

Addictive and Healthy Granola
Breakfast American

Addictive and Healthy Granola

3.7

Prep
15 min
Cook
35 min
Total
110 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray or line with non-stick aluminum foil.
  2. 2 Whisk maple syrup, vanilla extract, cinnamon, rose water, and salt together in a bowl.
  3. 3 Mix oats, rice cereal, coconut, cashews, raisins, dried blueberries, pecans, almonds, dried cranberries, and brown sugar together in a separate bowl. Pour maple syrup mixture over oat mixture and stir until evenly coated. Spread oat mixture onto the prepared baking sheets.
  4. 4 Bake in the preheated oven for 20 minutes; stir and continue baking until slightly crisp and lightly browned, 15 to 25 more minutes. Cool on baking sheets before serving, about 1 hour. Store in air-tight containers.

By HealthRebootCoach

Springtime Citrus Cooler
Drink

Springtime Citrus Cooler

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Prepare a strong cup of tea with the Earl Grey, letting the bag steep for 5 minutes. Place the orange slices, sugar, rose water, and tea into a 1/2 gallon pitcher. Fill with cold water, and stir to dissolve the sugar.

By Karyn Ulriksen

Vegan Rose Meringues
Dessert

Vegan Rose Meringues

5.0

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Preheat oven to 200 degrees F (95 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Combine aquafaba, rose water, lemon juice, and cream of tartar in a large bowl. Beat with an electric mixer until fluffy, 10 to 30 minutes. Increase speed to high and beat, gradually adding confectioners' sugar, until meringue holds stiff peaks, about 10 minutes. Scoop meringue into a piping bag fitted with a round tip.
  3. 3 Pipe small mounds of meringue onto prepared baking sheets.
  4. 4 Bake in the preheated oven, rotating sheets halfway through, until meringues are dry and firm, 1 1/2 to 2 hours. Turn off oven; keep meringues inside until cooled.

By likeatcake

Marzipan Cookies
Dessert

Marzipan Cookies

Prep
20 min
Cook
15 min
Total
530 min

Instructions

  1. 1 Combine marzipan, confectioners' sugar, egg white, and flour in a bowl. Knead into a smooth dough. Roll out to 1/3-inch thickness and cut into whatever shapes you like.
  2. 2 Line a baking sheet with baking parchment and place cookies onto it. Allow to dry, 8 hours to overnight.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C).
  4. 4 Bake cookies in the preheated oven until lightly browned, 12 to 15 minutes. Transfer to a wire rack and let cool. Brush the cooled cookies with rose water.

By Allrecipes Member

Arabian Rose Water Pudding (Muhalbiyah)
Dessert Middle Eastern

Arabian Rose Water Pudding (Muhalbiyah)

3.9

Prep
5 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Whisk water, rose water, milk powder, sugar, and cornstarch together in a saucepan until smooth. Place over medium heat, stirring with a wooden spoon, and cook until it begins to boil; cook at a boil for 2 minutes. Remove from heat immediately; stir a few times to help it cool.
  2. 2 Divide the mixture between 8 small serving glasses; refrigerate until set, about 2 hours.

By bmaaq

Rice Pudding with Rose Water
Dessert American

Rice Pudding with Rose Water

4.9

Prep
10 min
Cook
50 min
Total
120 min

Instructions

  1. 1 Bring milk and sugar to a boil in a saucepan. Add rice; cook and stir until it comes to a boil. Reduce heat to low; cook until very creamy, about 45 minutes. Add more milk if mixture becomes too thick.
  2. 2 Stir in rose water until bubbles appear on the surface. Remove saucepan from heat; cool slightly. Pour rice pudding into a bowl; refrigerate until chilled, at least 1 hour. Serve pudding cold with almonds sprinkled on top.

By Audrey Leon

Marzipan Potatoes
Dessert European

Marzipan Potatoes

5.0

Prep
25 min
Cook
Total
505 min

Instructions

  1. 1 Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and pat dry with paper towels.
  2. 2 Place almonds, confectioners' sugar, rose water, and almond extract in a food processor fitted with a metal blade and process to a paste. Scrape the sides a few times to ensure even processing. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store marzipan in a cool, dry place, 8 hours to overnight.
  3. 3 Shape marzipan into a 1/2-inch thick roll. Cut into 1/2-inch pieces and roll each piece into a ball. Dredge balls in cocoa.

By sophia

Rice Pudding with Saffron and Cardamom
Dessert

Rice Pudding with Saffron and Cardamom

3.0

Prep
5 min
Cook
10 min
Total
75 min

Instructions

  1. 1 Combine water, rice flour, and sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
  2. 2 Mix milk, rose water. saffron, and cardamom together in a bowl; add to rice mixture. Bring to a boil and stir until there are no clumps, about 5 minutes.
  3. 3 Carefully ladle hot mixture into 6 cups; garnish each with 3 pistachios. Refrigerate for at least 1 hour.

By moza

Halva (Iranian Dessert)
Dessert

Halva (Iranian Dessert)

Prep
10 min
Cook
16 min
Total
26 min

Instructions

  1. 1 Heat 3/4 cup plus 2 tablespoons oil in a saucepan over medium heat. Add flour; reduce heat to medium-low. Cook, stirring frequently, until golden and thickened, 10 to 15 minutes. Let cool briefly.
  2. 2 Combine water and sugar in a separate saucepan over medium-high heat. Bring to a boil. Stir in rose water and saffron. Add the flour mixture. Cook and stir until thickened, 1 to 2 minutes at most. Serve halva with crushed pistachios and almonds sprinkled on top.

By Noahsmommy

Tut (Persian Marzipan)
Dessert Middle Eastern

Tut (Persian Marzipan)

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine almond flour, powdered sugar, and cardamom in a medium bowl. Drizzle in rose water, 1 tablespoon at a time, and gently knead until a soft dough forms that doesn't stick to your hands. Taste and add more powdered sugar to reach desired sweetness. Adjust rose water if needed.
  2. 2 Pinch off about 1/2 teaspoon of dough. Form into a ball and shape like a cone, to resemble a mulberry, or any shape that you like. Roll in white sugar. Repeat with remaining dough.
  3. 3 Chop pistachios into slivers, resembling stems. Place a pistachio sliver over each piece of "tut."

By Naz Deravian

Lychee Butter Cake
Dessert

Lychee Butter Cake

5.0

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square pan with parchment paper.
  2. 2 Beat butter and sugar in a bowl with an electric mixer until pale and fluffy, about 3 minutes. Mix in eggs, then egg yolk, one at a time, beating well after each addition. Mix in lychee syrup and rose water until thoroughly combined, 2 to 3 minutes.
  3. 3 Whisk flour, baking powder, and salt together in a bowl. Add 1/2 of the flour mixture to the butter mixture and mix until thoroughly combined. Mix in remaining flour until combined and batter is smooth. Gently fold in 1/2 of the lychees.
  4. 4 Pour batter into the prepared pan. Spread remaining lychees evenly on top of the batter.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. If the edges brown too quickly, cover the pan with aluminum foil.
  6. 6 Remove from the oven and place on a wire rack to cool.

By Laka kuharica - Easy Cook

Persian Halva
Dessert American

Persian Halva

4.7

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Bring sugar and water to a boil in a saucepan; cook, stirring constantly, until sugar is dissolved, about 5 minutes.
  2. 2 Stir rosewater and saffron into the sugar mixture; cover the saucepan and remove from the heat.
  3. 3 Melt butter in a large saucepan over low heat; stir flour into melted butter until mixture is a smooth paste. Continue to cook, stirring often, until paste turns golden, 5 to 10 more minutes.
  4. 4 Slowly whisk sugar mixture into paste until smooth. Remove the saucepan from the heat.
  5. 5 Spread halva evenly onto a plate or platter. Make a pattern on the top of halva using the back of a spoon or a knife. Cover with plastic wrap and refrigerate until set, at least 1 hour.

By marybakes

Rose Water Turkish Delight
Dessert Middle Eastern

Rose Water Turkish Delight

2.2

Prep
Cook
Total

Instructions

  1. 1 Line a 9-inch cake pan with enough aluminum foil to have it hanging over the sides; spray with non-stick cooking spray and set aside.
  2. 2 Stir sugar, water, and gelatin together in a large pot; bring to a boil, reduce heat to medium, and cook at a simmer, stirring constantly, for 20 minutes.
  3. 3 Stir rose water and food coloring into the mixture in the pot; pour directly into the prepared cake pan.
  4. 4 Cover pan with plastic wrap and refrigerate 8 hours to overnight.
  5. 5 Lightly dust a cutting board with some of the confectioners' sugar. Invert cake pan onto the cutting board. Gently peel aluminum foil from the surface of the gelatin. Cut gelatin into squares.
  6. 6 Spread confectioners' sugar into a wide, shallow dish. Roll gelatin squares in the sugar to coat.

By thr33things

Wheat Flour Halva
Dessert Middle Eastern

Wheat Flour Halva

Prep
10 min
Cook
16 min
Total
46 min

Instructions

  1. 1 Bring water and sugar to a boil in a small pot, stirring until sugar dissolves into a syrup. Stir rose water, cardamom, and saffron into the syrup. Reduce heat to low; cover to keep syrup hot.
  2. 2 Melt butter in a large saucepan over low heat. Stir in flour until mixture is a smooth paste, about 1 minute. Cook, stirring constantly, until paste turns brown, 10 to 15 minutes.
  3. 3 Remove flour mixture from heat. Whisk in hot syrup gradually until syrup is completely absorbed and mixture is the consistency of a smooth, soft paste, at least 4 minutes.
  4. 4 Spread mixture in a shallow bowl. Cool to room temperature, about 20 minutes.

By Soheila

Mahalabia (Middle Eastern-Style Milk Pudding)
Dessert Middle Eastern

Mahalabia (Middle Eastern-Style Milk Pudding)

4.7

Prep
10 min
Cook
15 min
Total
145 min

Instructions

  1. 1 Combine milk and sugar together in a saucepan; bring to a boil.
  2. 2 Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. Remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture.
  3. 3 Refrigerate milk mixture until completely cooled, 2 to 4 hours.

By Amel

Rose Water Cake
Dessert

Rose Water Cake

4.0

Prep
15 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan.
  2. 2 Cream sugar and butter for cake together in a bowl with an electric mixer. Beat in eggs, one at a time, then stir in vanilla extract. Combine flour, baking powder, and salt separately, then add to mix, and cream together. Stir in half-and-half and rose water. Add a few drops of food coloring to turn pinkish (or whatever color you want). Pour into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  4. 4 While cake cools, beat confectioners' sugar and butter with an electric mixer on low speed, then increase speed to medium for about 3 minutes. Add half-and-half and vanilla extract and beat for 1 minute more. Add more half-and-half if frosting is too thick. Frost cooled cake.

By peropheus

Sixteenth Century Orange Chicken
Dinner

Sixteenth Century Orange Chicken

4.2

Prep
Cook
45 min
Total
45 min

Instructions

  1. 1 Place chicken stock in a large saucepan over high heat. Add oranges, prunes, dates, currants and cloves and boil until the fruit has broken down a bit, about 7 to 10 minutes.
  2. 2 Stir in peppercorns, mace, sugar, rose water and wine; reduce heat to low and simmer for about 10 minutes. Strain and set aside.
  3. 3 Brown chicken in a large skillet until lightly browned on both sides; add reserved sauce and cook together, turning and basting, until chicken is cooked through and juices run clear, about 20 to 25 minutes.

By Talia

Peach Curd
Dessert American

Peach Curd

4.6

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Place peaches in a blender; blend until smooth. Transfer peach purée to a large bowl; beat in sugar, eggs, egg yolks, lemon juice, and rose water until combined.
  2. 2 Melt butter in the top of a double boiler over simmering water; stir in peach purée. Cook, stirring constantly, until curd has thickened, 5 to 10 minutes.
  3. 3 Meanwhile, inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
  4. 4 Pack peach curd into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Add more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove jars from stockpot; rest on a cloth-covered or wood surface, several inches apart, until cool. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage; store in a cool, dark area.

By ScottFamily

Rose Water Gelees
Dessert Middle Eastern

Rose Water Gelees

3.5

Prep
10 min
Cook
13 min
Total
758 min

Instructions

  1. 1 Grease an 8-inch square pan with vegetable oil.
  2. 2 Place 2/3 cup water in a small bowl. Sprinkle gelatin on top; let stand until softened, about 15 minutes.
  3. 3 Combine remaining 1 cup water, sugar, and lemon juice in a saucepan over medium heat; bring to a boil, stirring until sugar dissolves. Increase heat and boil syrup, covered, for 3 minutes.
  4. 4 Uncover saucepan and attach a candy thermometer to the side; continue cooking syrup until the temperature reaches 238 degrees F (114 degrees C), about 5 minutes. Remove from heat; stir in gelatin mixture carefully until completely dissolved. Mix in rose water and red food coloring.
  5. 5 Pour syrup into the greased pan. Let stand at room temperature until gelled, about 4 hours. Cover with plastic wrap and chill, 8 hours to overnight.
  6. 6 Cut gelled mixture into 1-inch squares. Dust with cornstarch.

By twoellis

Rose Petal Cookies
Dessert Middle Eastern

Rose Petal Cookies

5.0

Prep
20 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, about 5 minutes. Beat in eggs and rose water; fold in rose petals.
  2. 2 Combine flour, baking powder, and salt in a separate bowl; mix into dough. Cover and chill dough 1 hour to overnight.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  4. 4 Roll out dough on a lightly floured surface to about ⅓-inch thickness. Cut into shapes with a shaped cutter or cut into rectangles or squares. Place cookies 1 inch apart on the prepared baking sheet.
  5. 5 Bake in the preheated oven until light and crisp, 6 to 8 minutes. Cool completely before serving.

By Diana Moutsopoulos

The Rebbetzin Chef's Persian Walnut Cookies
Dessert Middle Eastern

The Rebbetzin Chef's Persian Walnut Cookies

4.2

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Mix together ground walnuts, sugar, 3 egg yolks, cardamom, baking soda, and rose water in a medium bowl until well blended. Roll teaspoon-sized pieces of dough into balls and place 2 inches apart onto the prepared baking sheets.
  3. 3 Whisk together remaining egg yolk and water using a fork. Press a walnut piece into each cookie, then brush with egg yolk glaze.
  4. 4 Bake in the preheated oven until golden, about 20 minutes. The cookies will appear soft and undercooked but they will harden considerably when cooled.
  5. 5 Remove from the oven and allow to cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.

By The Rebbetzin Chef

Vegan Pistachio Shortbread Cookies
Dessert

Vegan Pistachio Shortbread Cookies

Prep
25 min
Cook
20 min
Total
555 min

Instructions

  1. 1 Bring water and agar-agar powder to a boil over medium heat. Reduce heat and simmer until thickened, about 5 minutes. Remove from the heat and refrigerate until set, 20 to 30 minutes.
  2. 2 Cream vegan butter and coconut oil with an electric mixer on medium speed for about 2 minutes. Sift in powdered sugar, 1 tablespoon at a time, mixing after each addition to combine. Sift in flour and ground pistachios; stir to combine. Stir in vanilla and salt until incorporated, scraping the bowl as necessary. Stir in the prepared agar-agar; your dough will become wet but don't worry, it will harden in the refrigerator. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a work surface with parchment paper. Line a baking sheet with parchment paper.
  4. 4 Remove dough from the refrigerator and divide in half. Cover one half with plastic wrap and return to the refrigerator. Cover the remaining half with plastic wrap and roll on the prepared surface until it's 1/4-inch thick, working it into your hands to warm it up if it's too thick.
  5. 5 Cut out cookies with cookie cutter shape of choice. Rinsing off the cookie cutters with hot water between cuts will help remove any stuck-on cookie dough. Place cookies on the prepared baking sheet.
  6. 6 Bake in the preheated oven until the edges turn golden brown, 10 to 20 minutes, depending on the size. Cool on the baking sheet briefly before removing to a wire rack to cool, about 10 minutes.
  7. 7 Whisk aquafaba with an electric mixer until foamy. Whisk in powdered sugar, 1 tablespoon at a time, until fully incorporated and thick. Stir in rose water.
  8. 8 Dip cooled cookies into the icing and place back on the baking sheet. Sprinkle with chopped pistachios.

By Happy as a Yam

Easy Turkish Delight
Dessert Middle Eastern

Easy Turkish Delight

4.0

Prep
20 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Combine water, white sugar, and gelatin in a large microwave-safe bowl; heat in microwave on high for 7 minutes. Stir sugar mixture and cook in microwave for 7 minutes more.
  2. 2 Mix 1 1/2 cups confectioners' sugar, corn flour, and cream of tartar together in a bowl; stir into sugar mixture. Heat mixture in microwave on high for 6 minutes more. Stir rose water and food coloring into mixture.
  3. 3 Lightly grease a 7x11-inch baking dish. Pour mixture into the greased dish; refrigerate until firm, about 30 minutes.
  4. 4 Cut Turkish delight into small squares using a wet knife.
  5. 5 Place 3/4 cup confectioners' sugar in a bowl. Roll Turkish delight in the confectioners' sugar until evenly coated. Store in an airtight container in the refrigerator.

By lizardbeth20

Moroccan Peach Roasted Chicken
Dinner African

Moroccan Peach Roasted Chicken

4.4

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 In a glass measuring cup, combine the margarine, honey, rose water, salt and pepper. Heat in the microwave until margarine has melted, about 30 seconds. Place chicken in a baking dish and pour the margarine mixture over it. Stir to coat the chicken completely. Place the dish of chicken into the oven.
  3. 3 Cook uncovered in the preheated oven until chicken pieces have browned, about 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Add the peaches to the dish and sprinkle with sugar. Continue to roast until chicken is cooked through, about 20 more minutes.
  4. 4 Remove chicken pieces to a serving dish and pour the juices from the pan over them. Garnish with slivered almonds.

By Simone