Best Egyptian Rose Leaves Recipes

FRIED KATAYEF (EGYPTIAN DESSERT)

Steps:

• Make a syrup by stirring the water, sugar, and lemon juice together in a saucepan over medium heat until thick; set aside to cool.
• Make a filling by combining the ricotta cheese and cornstarch in a small bowl; set aside.
• Make the dough by mixing together the flour and the yeast. Stir the water into the flour mixture 1 cup at a time, whisking to remove any lumps, until the mixture reaches a pourable consistency; allow to rest 1 hour.
• Heat a skillet over medium heat. Ladle 2 to 3 ounces of batter at a time into the center of the skillet into a round shape. Each katayef shell is finished when the top is dry and the bottom is slightly browned.
• Fill each shell with an equal portion of the cheese mixture. Fold one end of the shell over the cheese mixture and seal into a semi-circle shape by pinching along the edges.
• Heat the frying oil in a small saucepan over medium heat. Fry the katayef in the oil until crispy and lightly browned; immerse in the syrup to coat; serve immediately.

EGYPTIAN ROSES

Steps:

• Cream together shortening, sugar, eggs and rose water until light and fluffy.
• Sift together dry ingredients and stir until sugar mixture.
• Chill several hours or overnight.
• Preheat oven to 350 degrees.
• Roll dough into walnut-sized balls. Place on greased cookie sheets about 2 inches apart and flatten slightly. Make four cuts from edge to near the center evenly around the cookie. Gently pinch each "petal". Pinch and lift and center of the cookie.
• Sprinkle with colored sugar.
• Bake until 8 to 10 minutes or until lightly browned on the bottom.