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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

Mahalabia (Lebanese Cardamom Pudding)
Dessert Middle Eastern

Mahalabia (Lebanese Cardamom Pudding)

4.0

Prep
10 min
Cook
15 min
Total
235 min

Instructions

  1. 1 Combine 3/4 cup of the milk and cornstarch in a bowl and stir until smooth.
  2. 2 Pour remaining milk into a pot and stir in sugar and cardamom extract. Heat over low heat, stirring until sugar is fully dissolved. Whisk in cornstarch mixture and simmer until thickened, 5 to 10 minutes.
  3. 3 Pour milk mixture into 5 ramekins, cover, and cool to room temperature. Chill in the refrigerator for at least 3 hours.
  4. 4 Combine water, sugar, and vanilla seeds in a pot and bring to a boil over low heat. Stir until sugar is dissolved. Allow syrup to cool. Sprinkle each serving with pistachios and rose petals. Drizzle with 1 tablespoon syrup.

By DeuxDilettantes

Rose Pistachio Shortbread
Dessert

Rose Pistachio Shortbread

Prep
20 min
Cook
15 min
Total
155 min

Instructions

  1. 1 Combine flour, confectioners' sugar, and salt in a bowl. Add cubed butter and rub everything together until mixture resembles fine bread crumbs. Add egg yolk and combine until a solid ball of dough is formed. Work in pistachios and rose petals.
  2. 2 Roll dough into a log, approximately 1 inch in diameter and 10 inches long. Wrap in plastic wrap and chill in the fridge for 2 hours, or up to 5 days if making ahead.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  4. 4 Remove plastic wrap from dough once it's chilled and solid. Unwrap and slice into 1/4-inch rounds and place on the prepared baking sheet.
  5. 5 Bake in the preheated oven until shortbread has a light golden color, about 15 minutes. Cool and store in an airtight container.

By Diana Moutsopoulos

Rose Pavlova Cakes
Dessert Other

Rose Pavlova Cakes

5.0

Prep
25 min
Cook
75 min
Total
150 min

Instructions

  1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine egg whites and rose petal powder in the bowl of a stand mixer; beat until soft peaks form. Start beating in 1/2 cup sugar gradually. Increase speed to high and beat until stiff and glossy peaks form. Mix in vanilla extract and rose extract. Fold cornstarch very gently into the meringue using a spatula.
  3. 3 Spoon meringue into a piping bag fitted with a fine round tip. Pipe into 18 individual rounds.
  4. 4 Bake in the preheated oven until edges appear dry, 1 hour 15 minutes. Turn off oven and leave pavlovas inside the oven for another 20 to 25 minutes. Remove from oven and let cool completely, about 30 minutes.
  5. 5 Beat cream cheese in a bowl for 30 seconds. Add heavy cream and 2 tablespoons sugar; beat until fluffy. Spoon whipped cream into another piping bag.
  6. 6 Pipe whipped cream over cooled pavlovas. Decorate with dried rose petals.

By Mydreamfeathers

Rose Petal Jam

Rose Petal Jam

4.2

Prep
20 min
Cook
30 min
Total
1490 min

Instructions

  1. 1 Toss the rose petals, lemon juice, and 1 cup sugar together in a bowl until the petals are evenly coated. Let stand at room temperature overnight.
  2. 2 Bring the water to a boil in a saucepan over medium-high heat. Stir in the rose petal mixture and reserved 1 cup of sugar; stir until the sugar has dissolved. Reduce the heat to medium-low, and simmer 20 minutes. Increase the heat to medium-high, and return the mixture to a boil for 5 minutes. Stir in the pectin, and boil for 1 minute.
  3. 3 Pour the jam into 4 sterilized half-pint jars. Seal with rings and lids, and store in a cool dark place.

By Crystal McChesney

Lentils and Buckwheat Salad To Go (Gluten-Free)
Lunch

Lentils and Buckwheat Salad To Go (Gluten-Free)

4.5

Prep
30 min
Cook
30 min
Total
215 min

Instructions

  1. 1 Place lentils into a bowl and cover with several inches of cool water; let stand at least 2 hours. Drain and rinse.
  2. 2 Mix olive oil, paprika, pepper, turmeric, red pepper flakes, mace, coriander, and rose petals together in a bowl.
  3. 3 Combine lentils and 4 1/4 cups water in a pot and bring to a boil; cook until lentils are tender yet firm to the bite, 15 to 18 minutes. Add buckwheat groats and return water to a boil; add salt. Cook lentils and buckwheat for 10 minutes; remove from heat, cover pot, and let sit until all water is absorbed, about 5 minutes.
  4. 4 Pour lentils and buckwheat into a large bowl; add spinach, beets, carrots, and green onions. Pour seasoned oil mixture over lentil mixture and stir to coat. Drizzle apple cider vinegar over salad and stir to coat. Refrigerate for flavors to blend, at least 30 minutes.

By Buckwheat Queen