Tuesday, November 17, 2009

Can anyone tell me where to get rose water and orange flower water and what to use it in?

I need to know where I can get some rose water and orange flower water, and recipes to use them in. Thanks to all who help!

Can anyone tell me where to get rose water and orange flower water and what to use it in?
most of big grocery stores sell rose water esp. the international grocery stores. here in Montreal, i can even get rose water from Walmart

for orange water it is a bit tricky to find. you need to go to Mid. Eastern store. Lebanese store usually sells them

both can be used to make baklava, maamoul (similar to Chinese mooncake, but this is Mid. Eastern cookies filled with date or nut), and also in Sicilian Cannoli.

maamoul (uses rose and orange)

* 2 cups semolina flour

* 1 cup boiling water

* 1 1/2 cups shortening

* 1 tsp each rose water and orange water

* 3/4 cup fine sugar

* filling (below)



1 1/2 cups chopped dates

6 tablespoons butter

1/2 teaspoon finely grated orange zest

Cook dates and orange zest with butter over low heat for 15-20 minutes. Mash occasionally until dates are completely pureed. Cool before filling.



- Mix dry ingredients well, cut in shortening, then pour waters. Knead well together. Cover tightly and leave overnight or 4-5 hours (best is over night)

- The next day knead dough again thoroughly and form into small balls. Hollow out their centers. Fill the hollow with filling. Seam to seal then press the dough on the mold.

- Bake in moderate oven until lightly browned. Dust powdered sugar while still hot.

Lemon Sorbet

3 cups sugar

5 cups boiling water

1 Tbsp. grated lemon rind

2 cups fresh lemon juice

2 Tbsp. orange flower water*

Combine sugar and water, stirring until sugar dissolves(you may have to scrape crystals from the side of the pan with a wet pastry brush). Add lemon rind(yellow part only), lemon juice and orange flower water. Pour into a shallow pan and freeze. When frozen put sorbet into a food processor or blender or use an electric mixer to blend until fluffy. Refreeze. This is easily done ahead so it can be ready for a party. Also if you want any citrus flavor, just substitute whatever you like for the juice and peel. Grapefruit makes a very nice sorbet. This is a great use for lemons when your tree is full.

*This can be left out or substitute orange juice, but you can find it in little blue plastic bottles in better liquor stores, it is more commonly used to make a ramos fizz

Rich Semolina Cookies:

Ingredients: 1/2 cup cake flour

1/2 cup all-purpose flour

1 cup semolina flour

1 cup clarified butter

2/3 cup confectioners' sugar

3/4 teaspoon orange flower water

30 blanched almonds


Preheat oven to 275 degrees F.

Sift together the cake flour, all-purpose flour, and

semolina and set aside.

Beat the butter for at least 10 minutes until it is

fluffy. Then beat 2 more minutes while sprinkling in

the blossom water and confectioners' sugar.

Fold in the flour mixture gradually. Then refrigerate

the soft dough in covered bowl for about 10 minutes.

With the help of a diamond shaped cookie cutter, shape

the dough into 1 inch sided diamonds and place them

1/2 inch apart on an ungreased baking sheet. Then

place an almond in the center of each cookie.

Bake for 35 to 40 minutes in an oven preheated to

around 275 degrees F. Do not overbake. Let the cookies

cool for at least an hour. They are best served when

cooled for several hours.

Makes 2 dozen

Orange-Rosemary Pound Cake

Prep Time: 30 minutes


1 cup butter (no substitutes)

5 eggs

2 cups sifted cake flour

1 teaspoon baking powder

1 cup sugar

1/4 cup honey

1 tablespoon snipped fresh rosemary or 1 teaspoon

dried rosemary, crushed

1-1/2 teaspoons orange flower water or 1/4 teaspoon

orange extract

1-1/4 teaspoons finely shredded orange peel

1-1/2 teaspoons orange juice

2/3 cup sifted powdered sugar

2 teaspoons orange juice

Fresh rosemary sprigs (optional)


1. Allow butter and eggs to stand at room temperature

for 30 minutes. Grease and lightly flour two

8x4x2-inch loaf pans. Combine flour and baking powder.

Set aside.

2. In a large mixing bowl beat butter with an electric

mixer on medium to high speed for 30 seconds or until

softened. Gradually add sugar, 2 tablespoons at a

time, beating on medium speed about 6 minutes or until

very light and fluffy. Beat in honey. Add eggs, one at

a time, beating on low to medium speed for 1 minute

after each addition and scraping bowl frequently.

(Batter may look slightly curdled.) Gradually add

flour mixture, beating on low speed just until

combined. Gently stir in snipped or crushed rosemary,

orange flower water or extract, orange peel, and 1-1/2

teaspoons orange juice.

3. Pour batter into prepared pans. Bake in a 325

degree F oven about 45 minutes or until wooden

toothpick inserted in centers comes out clean. Cool in

pans for 10 minutes. Remove from pans, and cool on

wire racks.

4. For glaze, stir together powdered sugar and 2

teaspoons orange juice. Drizzle over cakes. If

desired, top with rosemary sprigs. Makes 2 loaves (20


Make-Ahead Tip: Prepare cakes as directed, except do

not glaze. Place in a freezer container, and freeze

for up to 3 months. To serve, thaw at room

temperature. Glaze as directed above.





1 lb filo dough (keep dough wrapped in damp towel once you cut it)

2 lbs butter (lightly salted)

1 1/2 c. walnuts, ground fine

1 bottle orange flower water (should be available at specialty shops,

or at a grocery store with a very good ethnic section)

3 1/2 c. sugar (or more to taste)

1 3/4 c. water

juice of 2 lemons



Mix nuts with 1/2 c. sugar, or more to taste. Add 1 1/2 Tblsp. orange flower water.

Make syrup ahead of time. Mix 3 c. sugar and water to boil; boil 1/2 hr. Add lemon juice, and 1 1/2 Tblsp. orangeflower water.

Melt butter. Line 13x9 pan with butter. Separate dough in half; cut to fit pan. Keep left-over pieces of dough to fill in spaces.

Separate sheets of dough and put 2 sheets together. Add 2 sheets at a time to pan and then butter well. Add 2 more sheets and butter again. You can fill in layers with pieces. Continue until half the dough is used.

Add layer of nuts, and then repeat procedure as you did for the bottom half. Butter top layer and cut into diamonds with sharp knife.

Pour remaining butter over top. Bake at 350 degrees for 1 hour or until golden brown.

Let cool slightly, and add some of the syrup. Then cool completely. Use remainder of syrup to "freshen them up" when you serve or eat them.
Reply:I would say, a health food store. I have no idea what you would use it in though, sorry.
Reply:Rose water can be found at middle eastern and indian stores. I love rose water in rice pudding, it adds a great flavor, don't add too much, or it will taste soapy.
Reply:I've found rose water in the regular old supermarket. I would start there, if not try a health food store. Good luck!
Reply:Try foodnetwork.com.

I've seen it used in recipes, but have not tried it personally.
Reply:Both can be found in Middle Eastern grocery stores, or you could make your own. Basically, it can be used wherever you want to just add a little essence of flavor. Both are great in cocktails, especially vodka martinis. You can also use both for baking by adding to the liquid of vanilla cakes, cookies and breads. It's a delicate flavor. Don't go overboard with it. You want to just get a little hint of the flavor. Does that help?
Reply:hi there,

check in your pharmacy, the have lots of essences, rose water is used for making marzipan, you can use them flavors in rice, gravies with wine, sauces for ice cream, candies with essence,, just use your imagination, chicken with lavender, bread stuffing or pork chops with a scent of salad, enjoy

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