CHANUKAH - Atar (Middle Eastern Sugar Syrup)

[Guest guest]

Here's the dipping syrup for the Loukoumades. One of these days I'll get the

hang of sending more than one recipe per post!

 

Miriam

 

 

* Exported from MasterCook *

 

Atar (Middle Eastern Sugar Syrup)

 

Recipe By :Gil Marks

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups sugar or

1 cup sugar and

1 cup honey

1 cup water

1 tablespoon fresh lemon juice -- or more to taste

1 tablespoon light corn syrup -- optional

1 teaspoon rose water or orange blossom water -- or more to taste

 

Stir the sugar, water, lemon juice and corn syrup (if using) over low heat until

the sugar dissolves, about 5 minutes. Stop stirring. If using a candy

thermometer, insert it into the pan now. Increase the heat to medium, bring to

a gentle boil, and cook until the mixture is slightly syrupy and reaches the

thread stage (225 degrees on a candy thermometer,) about 5 minutes. Let cool.

If desired, sir in the rose water or orange blossom water.

 

The syrup keeps in the refrigerator for several weeks.

 

When pouring syrup over the pastry or using for dipping, the rule is to use cold

syrup and hot pastry, or vice versa. The contrast in temperatures allows the

cake to absorb the syrup, producing a moist rather than soggy result.

 

Source:

" The World of Jewish Desserts "

Yield:

" 2 cups "

 

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Per serving: 1092 Calories (kcal); 0g Total Fat; (0% calories from fat); 1g

Protein; 296g Carbohydrate; 0mg Cholesterol; 46mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 19

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0