rosewater
186 dishes.
FigolliAlmond-filled pastry figures iced and given at Easter to children.
FirneeMilk pudding thickened with cornstarch, scented with cardamom and pistachio
Firnirice-flour milk pudding scented with rosewater and dusted with cinnamon
FlaounaEaster cheese-filled pastry with raisins and mint
Foni BoakibaaBaked sweet cake of rice, coconut and palm sugar, cut into squares
Fougasse monégasqueorange-blossom flatbread topped with nuts, anise candies
GazIsfahani rosewater-pistachio nougat
Gers ogailysaffron-cardamom sponge cake sprinkled with sesame
Ghraibacrumbly clarified-butter shortbread rings, baked for Eid
GhraybehPale melting shortbread of ghee and sugar, often marked with a pistachio.
GhribaCrackle-topped cookie of almond, coconut or semolina, piled up for feast days
Gnamakoudjisinus-clearing fresh ginger juice with lemon and pineapple
Gulab JamunFried milk-solid dumplings soaked in rose-cardamom syrup
GullacSheets of starch wafer softened in sweet milk, layered with walnuts and rosewater.
Halawet el-jibnsweet cheese rolls filled with clotted cream, rosewater syrup; Hama origin
Halua ya ZanzibarSticky translucent sweet of wheat starch, ghee, cardamom and nuts
HalvaitarLiquid halva of flour cooked in oil with sugar, poured and eaten warm.
Halwa Bahrainigelatinous saffron-cornstarch sweet with nuts, made since the 1850s
Iraqi biryanirice with vermicelli, raisins, nuts, peas and fried chicken, tossed at the table
JalebiCrisp fermented-batter spirals fried and dunked in saffron syrup
Jallabdate-grape molasses drink with rosewater, pine nuts and crushed ice
Jazariyehcarrot paste cooked with sugar and pistachio, cut into squares
Jus d’avocatThick avocado and milk shake blended with almonds, dates and sugar
Kaab el ghazalcrescent gazelle-horn pastries filled with almond paste and orange-blossom water
Kaak Warkadelicate almond-paste rings scented with rosewater, the Tunis wedding pastry
KabuliSpiced rice layered with lamb or chicken, raisins and fried onion.
Kacha GollaLoose, crumbly fresh-cheese sweet eaten with a spoon rather than shaped
Kahicrisp layered pastry drenched in syrup, topped with geymar
KaimatiSmall fried dough balls tossed in cardamom sugar syrup
KallajThin pastry sheets fried with cheese and soaked in syrup, eaten in Ramadan.
Karabij HalabNut-stuffed semolina domes served under a cloud of white soapwort cream.
KazandibiMilk pudding deliberately scorched on the pan base, rolled and served in caramelised slices.
KhabeesToasted flour beaten with ghee, sugar, saffron and cardamom into a soft paste.
KhakshirTiny seeds soaked in iced water with sugar or rosewater, drunk as coolant.
Khalas datesAmber caramel-flavoured dates served with coffee to arriving guests.
Khaliat al-nahlhoneycomb of dough balls stuffed with cream cheese and glazed with syrup-
Balah el Sham
Ridged fingers of choux dough fried and steeped in cold syrup. Ready in 30 minutes prep and 30 minutes cooking.…
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Bandung
Evaporated milk turned bright pink with rose syrup and served over ice. 5 min to prepare. 4 glasses. A drink…
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Basbousa
Semolina cake soaked in syrup, topped with almonds. Ready in 20 min prep and 40 min cooking. 16 pieces. A…
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Basbousa bil tamr
Semolina cake layered with date paste and almonds, cut into diamonds. Ready in 40 minutes prep and 45 minutes cooking.…
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Batheetha
Date, flour and ghee sweet pressed into crumbly balls. Ready in 20 minutes prep and 20 minutes cooking. About 24…
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Bastani sonnati
Saffron-rosewater ice cream with pistachios and frozen cream chunks. Ready in 40 min prep and 20 min cooking. 1 litre.…
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Belila
Whole wheat berries simmered in sweetened milk with nuts and cinnamon. Ready in 10 min prep and 1 hr 30…
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Bissap
Dried hibiscus calyces steeped with sugar, mint or ginger and drunk very cold. Ready in 10 minutes prep and 15…
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Boeber
Warm milk drink with vermicelli, sago, rose water and almonds. Ready in 10 min prep and 30 min cooking. 6…
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Booza
Stretchy pounded mastic ice cream rolled in pistachios. Ready in 30 min prep and 15 min cooking. 8 servings. A…