Classic Arabic Syrup

Classic Arabic Syrup

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I was recently asked what is the difference between Arabic Syrup, used for sweets like baklava and harissa and regular simple syrup?

Okay for starters, Arabic Syrup is the best syrup ever because it’s poured over the best sweets in the world!

But to be more scientific and professional in my response, Arabic Syrup slightly thicker than regular simple syrup. In the Arabic version, the syrup should thicken enough that you have to lick your fingers clean after picking up a Baklava or Harissa. By using a ratio of 2:1, you’re guaranteed to have the nice and thick syrup, not to mention it’ll thicken faster. 

Next difference, Arabic Syrup is infused with the delicious flavors of Rose Water and Orange Blossom extracts. Without these extracts you do not have Arabic Syrup. It’s that simple. Some people only use one or the other. I like the combination of both with an extra splash of Orange Blossom to really bring out that flavour. Please note… Both extracts are added after the syrup boils and reduces. If you add the extracts while the syrup is boiling, it can leave an astringent taste. So remember to add them as soon as you take remove it from the oven.

Don’t forget to add a squeeze of lemon juice at the end as well. The lemon will stop the syrup from crystallising. 

It is best to store the syrup in the refrigerator to make it as cold as possible. An important note about using Arabic Syrup, is never pour hot syrup on hot sweets or cold syrup on cold sweets. This is the biggest mistake people make when making baklava. The complaint that the syrup didn’t soak into the phyllo and onto the nuts. 

 

Yields 3

Classic Arabic Syrup

What makes Arabis Syrup different from normal simple syrup? The splashes of Rose Water and Orange Blossom! What a difference!

10Cook Time

10Total Time

Save RecipeSave Recipe

Ingredients

  • 4 cups Sugar
  • 2 cups Water
  • 1 teaspoon Rose Water
  • 1 teaspoon Orange Blossom
  • 1/2 small Lemon, juiced

Instructions

  1. Bring to boil water and sugar, stirring occasionally to dissolve the sugar.
  2. Boil 5-7 minutes over medium-high heat, until syrup slightly thickens.
  3. Remove from heat. Add rose water, orange blossom and lemon juce. Stir to combine.
  4. Store in a heat proof container and refrigerate.

Notes

Make sure the syrup is cold before pouring it over HOT sweets.

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http://www.recipenomad.com/classic-arabic-syrup/
 

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