Rosewater Recipes
Guy Said:
Where is the best place to buy rosewater for cooking? =)?We Answered:
A specialty food store should have it. In Phoenix we have Aj's Fine Foods that has a lot of hard to find and expensive items.Carmen Said:
I received a paket of dried rose petals about one cup, any one have recipe for home made rosewater.?We Answered:
sorry mate.. you can't make rosewater with dry rose petals ...the smell would not be the same.. in fact you will get what appears to be like a tea rather than the rosewater you usually have .... make rose tea instead..
for rose water recipe .
-> 1 cup rose (fresh sweet smelling , free from pesticides or chemicals , get organic ones.. wake up early to get them, in fact he more the better)
-> a clean pot ( free from oil or grease or soap powder, use heat proof glass bowl)
-> clean boiled/distill water
-> place all the flowers inside bowl cover it water (not too much just enough to cover the flower)
use slow heat to heat up the water, don't boil the water you turn the rose water to vapour...when all the roses are cooked(colourless) take it out and store it in a clean sterile bottle.
Christy Said:
Anyone have any good recipes that use rosewater in it?We Answered:
this is a middle eastern dish..one of my favorites. we arabs use rosewater in all our sweets =Pits very unique and everyone loves it. i hope you decide to try it!!! its called basboosa. its a cake made of semolina (cream of wheat) with syrup poured on it.
Ingredients
1 1/2 cups semolina flour
1/2 cup white sugar
1 cup plain yogurt
1/2 cup vegetable oil
3 tablespoons flaked coconut
1 tablespoon baking powder
6 whole almonds, split in half
1 1/2 cups water
1 3/4 cups white sugar
2 tablespoons rose water
Directions
In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.
Sylvia Said:
I know it's hard to describe a taste but what is rosewater like?We Answered:
If you use it properly it is very mild, and tasty, for me I use an eyedropper I purchase at the pharmacy, for your case I would try it a bit at a time, a little goes along way, I use it when I make Turkish delights, Indian Rice pudding called Kerir, in Baklava and Asian rice sweets, to describe it you have to be over 45, it is like the perfume your grandmother wore in the 1940-1960's, my mother use rose sachet for years in her dresser drawers, I could smell my grandmother everytime I walked by the room, until she changed her fragrance to Channel No 5.Andrea Said:
I want to try an unusual recipe, so has anyone ever cooked with rose petals or rosewater?We Answered:
Rose petals add a slightly sweet flavor - very delicate, but similar to the flavor of a kiwi - and a little bit of aroma. With the other flavors in your recipe, I don't think the rose petal flavor will come through very strong at all. The stronger the aroma of the rose, the more flavor it will have. The darker colored roses will also tint your food, but the flavor is more distinct and variable in the darker flowers.The two most important things about using rose petals in cooking is to be sure they are freshly cut, and that they have not been sprayed with anything that you don't want in your food. Never eat roses that have come from a florist unless they are specifically labeled as being safe to use as food. Don't eat roses that have been sitting in a vase, either. You need to use freshly cut roses that have not been sitting in water with chemicals in it.
Use either flowers you have grown yourself or ones you buy from a supplier that is making them available for food. You can usually substitute Impatiens for roses, although impatiens are both milder and sweeter, but the flavor is more consistent in the light to dark colors.
Fill a bowl of ice water and add a half-teaspoon of salt. Dip the entire head of the rose into the icy salt water for about 60 seconds. Shake gently to remove excess water. Carefully remove the petals, trimming off the white part of the petal where it connects to the stem.
Some people claim you can then store the petals for a day or two; I've never had good luck with doing that. I pick them and use them within a couple of hours.
Chop the petals to a nice size - personally I don't like the texture of discovering a whole rose petal in my food. While petals are much more delicate than spinach or lettuce, they are similar to work with as far as wilting.
Good luck with your recipe. Medieval food is an acquired taste - the foods generally are more heavily textured and less flavorful than what our modern palates are used to.