Culinary recipes with Rosa damascena

Rose water and rose powder are used in Persian, Indian and The Middle East cuisine. The rose water is often sprinkled on meat , while  the rose powder is added to sauces. Chicken with rose is a popular dish in Persian cuisine. Whole blossoms or separate leaves are used also in the herbal tea called “zuhurat”. The most popular usage of the rose water from Rosa damascena is in scenting desserts – ice creams, jam, Turkish delight, rice pudding, yoghurt and so on. In the traditions of Turkish and Arabic cuisine dishes with meat are also flavoured with rose water: it is added to savoury meatballs and roasted ribs. As a rule the rose water is applied in the end, in order the scent of the culinary product  to be saved.

Tiny sweets with rose water:

Ingredients:

250gr pork fat, 80gr powdered sugar, ½ kg flour, 1 vanilla, 2 tablespoons of anisette, 1 teaspoon baking powder, 1 egg, 100g baked almonds or walnuts, rose water for sprinkling.

Preparation:

The fat and the sugar are mixed, then the egg and other products in sequence are added and a soft dough is knead. The dough is left in the fridge for 10-15 minutes and then walnut-sized balls are formed. Then they are arranged in shallow baking tin, covered with paper. They are baked for 12-15 minutes in a preheated oven at 170-180 C.  When they are still warm, they are sprinkled with rose water and rolled in powdered sugar.

Homemade Kazanlushka gyul rakia

40 kg sugar is dissolved in 40 litres of water; 3 bottles of white wine vinegar and 3 cubes of yeast are added.

The already washed and cleaned rose Damascena leaves are added; their quantity equals to one 10-litre bucket. The fermentation process lasts around 20 days. It is stilled like the fruit rakia and the grape liquid.

Rose liqueur from Rosa damascena

It is prepared easily at home. For one liqueur dose is needed: 40 fresh buds of Rosa damascena. The buds are soaked for two 24-hour periods in 2 litres of white wine.

For this time the roses are being decolourized, and the wine accepts their fragrance. The liquid is strained and 1kg of sugar and 200ml non-fragrant rakia are added to it. The mixture is stirred, while the sugar is fully melted. It is spilled into bottles and then it is stored in the fridge.

Frumenty with rose water from Rosa damascena

Ingredients:

1 kg of hulled wheat, 5 l water, 300gr sugar, 100gr walnuts and 100gr raisins, 40gr starch, 1 teaspoon cinnamon, some drops of rose water, a little powdered sugar.

The wheat is cleaned and washed, later it is boiled until it has fully softened. The pan is removed from the oven and left under a thick towel for 10 minutes. 2/3 of the grains are strained through a strainer and then it is put back into the pan; then sugar, raisins and starch are added to it.

The frumenty is boiled for some more minutes, until the starch fully hardens. Then it is put aside and rose water and cinnamon are added to it. The cooked frumenty is distributed in bowls. After cooling, the bowl is turned into a dessert plate and sprinkled with crushed nuts and a little powdered sugar.