Tips to Make Atter Syrup
A Simple Syrup Recipe, for Baklava, Namoura, Atayef, Knefeh and other Mediterranean Sweets.
Atter is a type of syrup that is used for many Mediterranean dishes and is made of sugar, water, orange blossom water and rose water and some lemon juice. Dede says that as a syrup, atter is very versatile and is used in a number of desserts and has a simple recipe to follow.
Two cups of sugar is the first requirement along with one cup of water. The sugar to water ratio is always to be kept 2:1, regardless of how much syrup is being prepared. The mix of sugar and water can be taken in a sauce pan so that if the syrup crackles a little, it doesn’t dirty the kitchen or the stove. The next ingredient is the lemon and for this portion of syrup, half a lemon is enough and it is squeezed liberally into the mixture.
The sauce is placed over medium heat and the mixture is stirred in from time to time till it comes to a boil. One can use a ladle or a hand held mixer for this purpose. The syrup at this point becomes clear and it is left to simmer for another 10 minutes.
Dede tells us that the orange blossom water and the rose water add a distinct flavor to the syrup which is common to many other Mediterranean desserts. After it has been left to simmer for 10 minutes, one tablespoon of both orange blossom water/orange water and rose water is added to the saucepan. The orange water and rose water, Dede says should be available at any Middle Eastern or Mediterranean grocery store. The syrup thickens slowly after the last two ingredients are added to it and once it does so, the heat is turned off. The syrup should be left to cool before it is pored out to be used on desserts.
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