Attar (Rose-Water Syrup)
Prep Time5 mins.
Cook Time10 mins.
What do I do with Attar?
Attar (Ater or Atyre) is required for so many Middle-eastern desserts, whether it is drizzled on the finished product, or poured into the dessert. Some delicious examples are atayef, walnut-stuffed atayef, mahalabia, znoud el sit, namoura, halawet bi jebn, and knefe. For atayef, mahalabia and halawet bi jebn, the ater is drizzled on the final product on each individual plate.
For desserts like znoud el sit and walnut-stuffed atayef, the pastries are deep fried and immediately dropped in warm attar to soak in for about 30 seconds before transferring to the serving plate. Lastly, there are desserts like namoura and knefe where as soon as they come out of the oven, warm attar is poured over the entire dish to soak up before cutting into it.
How do I make Attar?
This rose-water simple syrup is ridiculously easy to make, and is done in just 10 minutes. I make a large batch and pour it into a mason jar to store for up to 6 months at room temperature.
What makes this rose-water simple syrup different than regular simple syrup, is the added rosewater and orange blossom water. I love the taste when I add both, but, you can add just one or the other if you prefer. The ratio of water to sugar I like to use is 2 cups sugar to 1 cup of water. This makes for a nice thicker syrup which is better for serving over desserts like atayef.
Combine the sugar, lemon juice and water in a small saucepan.
Heat on medium-high heat and whisk until all the sugar has dissolved in the water.
Once the syrup has fully cooled, pour into a jar and set aside. Lasts about 6 months at room temperature.
Attar (Rose-water Simple Syrup)
- Combine the sugar, lemon juice and water in a small saucepan. Heat on medium-high heat and whisk until all the sugar has dissolved in the water.
- Once the syrup is boiling, lower the heat to medium and let simmer for 8 minutes. Turn off the heat and add the rose water and orange blossom water.
- Once the syrup has fully cooled, pour into a jar and set aside. Lasts about 6 months at room temperature.