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Classic Turkish Cooking

By Ghillie Basan

Published 1995

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Roses grow wild all over Turkey and are cultivated in parts of Anatolia for rose oil, rose water and rose-scented cologne. From May onwards the hills and plains around Isparta are full of colour and fragrance. For centuries in the Middle East and India, the scented petals of pink and red roses have been infused in oil, milk, sugar and water for culinary pleasure. The petals of the old-fashioned cottage garden rose possess the best colour and fragrance for flavouring pastries and puddings and for making the delightful rose-petal jam, gül reçeli. Scented rose-water is lavishly splashed into or over sweet pastries and milk puddings.