Sugar Syrup


        2 1/2 cups sugar
        1 1/2 cups water
        1 tsp. ma'ez zahr (orange blossom essence)
        1 tsp. Iemon juice
        1 tsp. ma'el ward (rose water)
Many Arabic pastries owe their succulence to this sweet, rose water flavored syrup. It is usually poured while very hot over such pastries as baqlawa, 'awwamaat (doughnuts), kataif (stuffed small pancakes), macaroons and kanafeh (cheese pastry baked in a flat pan and cut in squares).

Dissolve sugar in water and boil rapidly. Remove foam which rises to top. Add orange blossom water and lemon juice and continue boiling until syrup resembles thin honey. Add rose water last to preserve its essence.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)