Mahalepi always makes me think of Cyprus, jasmine and those hot, hot summers. It is light, milky and Middle-Eastern tasting and always beautifully refreshing after a spicy meal. It is a taste you have to get used to but I know many people who are crazy about mahalepi.
Put the flour, sugar, rose water, milk and
Now make the rose water syrup. Dissolve the sugar in the hot water with the rose water, then leave to cool. Add the iced water (even with a few ice cubes) and put the syrup in the fridge to get very cold.
To serve, drizzle a few spoonfuls of syrup over each dish at the last moment. If you want to colour the syrup, add a few red rose petals or cherries.
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