Get the latest Rosewater recipes from Group Recipes. http://www.grouprecipes.com/tag/rosewater From Earthbound Farms: If you're looking for an unusual salad, this just might fit the bill. Inspired by Middle Eastern flavors, it combines honey-roasted figs with pistachio nuts, fresh mint, feta cheese, and rose water. The result is as beautiful as it is delicious. For optimum flavor, make the salad at least 30 minutes to 2 hours before serving. http://www.grouprecipes.com/105373/minted-fig-and-feta-salad.html When ı eat this desserts ı feel guilty… Turkish cuisine, which is actually a melange of Eastern European and Middle Eastern culinary traditions, is famous for its rich sticky desserts. However, there are a few subtle, light versions for those who are afraid of having a cardiac arrest after eating two portions of baklava on top of some kebab. This particular dessert is one of them and originates from Ottoman Empire era. These days, it is mostly consumed in Istanbul . Actually, not many people that live outside Istanbul practice Ottoman cousine. This is probably a lighter cousin of panna cotta. The name "su muhallebisi" literally translates as water pudding. It probably got this name during the hard times when cooks diluted the milk with equal amount of water. Now, water is rarely used in the recipe since milk is plenty but you can confirm from old recipe books that water was added. I guess it makes the dessert even lighter. Alternatively, one could also say that the water in the name is derived from the fact that serving bowls are rinsed with water to prevent the pudding from sticking. Despite the lack of sufficient sugar in the base, the recipe works, because the bland, cold pudding creates a perfect contrast with the aromatic, sugary toppings. Quite refeshing for summer and less sinful than eating vanilla ice cream with chocolate topping. http://www.grouprecipes.com/97019/water-pudding-in-rose-water.html This is a Guyanese specialty also known as Salara. I found this fantastic looking recipe here on Cookery Corner: http://cookerycorner.blogspot. com/2007/09/amish-friendsh ip-bread-salara.html, and played around with a few of the ingredients, bringing this bread to an even higher level of decadence! Makes 12 swirl buns or about 20 bread slices (2 small loaves). http://www.grouprecipes.com/88059/coconut---rosewater-spiral-bread.html This is a lovely change from other curd recipes. The rosewater gives it an exotic boost. Try this on pound cake, scones or ice cream http://www.grouprecipes.com/85766/peach-curd.html One layer of elegant and exotic cake that I made to turn into "cake balls", along with the "Where Did the Rum Go" cake. This is a crazily hot pink cake, and the amount of cherry extract is correct - I used LorAnn's flavouring which is about 10x stronger than the average! Though subtle, the rosewater really lifts the cake to a new level. http://www.grouprecipes.com/64314/cherry-in-the-roses-cake.html My mom loves baklava, and this is her recipe - hazelnuts and almonds make a killer combination in the flaky, sticky pastry (my favourite too, since I hate walnuts and pistachios!). I believe she got it from one of her schoolmate's parents when she lived near the Greek area of Toronto. You need a half sheet pan for this, which makes a lot - about 54 3" squares! You can freeze it after the syrup drench, though. http://www.grouprecipes.com/61778/two---nut-baklava.html Flavoured marshmallows ROCK... these would make some serious Rice Krispie Squares! Adapted from Christine Cushing. You will need a candy thermometer for this recipe! http://www.grouprecipes.com/55297/orange-and-rosewater-marshmallows.html These are my favorite christmas cookies that my mother used to make. Absolutely love them. http://www.grouprecipes.com/31085/petticoat-tail-cookies.html This is a medieval egg custard pie with almond milk, saffron, cinnamon, and rosewater. It takes some careful attention, but is worth the time and trouble. This is extremely rich! You will want to serve thin slices, much like a cheesecake. This recipe doesn’t take kindly to being halved, though. A variation on a dish featured in "Two Fifteenth-Century Cookery-Books" by Thomas Austin. http://www.grouprecipes.com/26748/daryoles-medieval-custard-pie.html This cake is very different to the usual pound cake recipes. It calls for rosewater, which you can find in Middle Eastern grocery stores (if not your regular grocery). You could also substitute orange flower water for the rosewater if desired. http://www.grouprecipes.com/16652/rose-of-lebanon-cake.html