Need help with flavoring essence for Middle Eastern sweets.

M

marilynfl

Moderator
Unfortunately, from an olfactory point-of-view, I despise both rosewater and orange blossom--the most commonly used essences. They are just too perfume-y for me. Once I actually got nauseated walking around our neighborhood when we first moved here. Turned out the orange trees were in blossom.

I'm going to make molded semolina cookies with pistachio filling and since I won't use either rosewater or orange blossom, what would you recommend?

(In the link, I have the mold on the right)

Thanks.

http://ozlemsturkishtable.com/files/2014/06/IMG_2833.jpg

 
From what I know about ME sweets - the main 3 flavors are rose water, orange blossom, and nuts.

There is also a lot of sugar syrup, honey, and powdered sugar toppings. A common spice, as it is here, is cinnamon.

Since you've got the pistachio filling, I might try incorporating honey in the dough, or dusting with powdered sugar.

Dates and coconut might also work in there.

 
Have you tried using an eye dropper for the rose and orange blossom water? (more)

I have actually used eye droppers for certain extracts. Some of them are just too strong. I have some Fiore de Sicilia which is SUPER strong and have installed an eye dropper on THAT bottle--it is great in frosting for cinnamon rolls, but is sooooo strong. For the vanilla extracts I have been using, I use an eye dropper if making small amounts of hot chocolate.

I also like one or two drops of vanilla in a pitcher of tart lemonade or limeade. Seems to soften it just a bit and makes is seem sweeter. Cannot use too much though as it back fires and can taste just weird.

You might be able to tolerate the rose/orange blossom water if in smaller amounts. You might want to try making a tiny amount of very loose powdered sugar and water "drizzle" type frosting, add a couple of drops of rose or orange blossom and then try a tiny bit on a cookie to see how you like it; that way you won't ruin the whole batch.

 
Some great suggestions here

too bad you don't like the rose flavor. I adore it, but understand since the other half cannot abide it and thinks of it as "perfume."

I like mistral's idea of trying a very tiny amount.

Another suggestion is to take a cue from the wonderful Alkermes liqueur which presents the rose and orange flower flavorings combined with a complex palate of tastes: citrus, cinnamon, clove, nutmeg, star anise, vanilla, cardamom. Any combination of these ingredients would be faithful to the flavors of Turkish and Arabic cuisine.

A simpler flavor could be lemon/orange zest, cinnamon, and vanilla. They work extremely well together and a drop of rosewater in there might just be a mysterious background flavor that ties it all together without overpowering your objection to full strength rosewater.

 
Oh, that's a nice combo. I have all the ingredients as well as mahleb (mahlab?) which

I bought and only used once. It was recommended in "HONEY & CO" middle eastern recipe book.

 
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