Attar
also called attar · ater · atar · qatr · qater · sugar syrup · simple syrup · sherbet · baklava syrup · rose syrup
- Shawarma Counter
- serves 16
- about 2 hr 20 min
- Sauces & Gravies
Three ways to read this recipe
The table
| 2 cups(400 g)granulated sugar | dissolve the sugar over low heat | simmer 10 min to a light thread | stir in the lemon | perfume off the heat | cool 2 hr, then chill |
| 1 cup(240 mL)water | |||||
| 1 Tbs(15 mL)lemon juice | |||||
| 1 Tbs(15 mL)orange blossom water | |||||
| 1 tsp(5 mL)rose water | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.6 things to get out.
Pans and tools
1dissolve the sugar over low heat
3stir in the lemon
goes in with what step 2 made
4perfume off the heat
goes in with what step 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 2 hr 10 mintwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 2 hr 20 min.
dissolve the sugar over low heat
not timedfrom the start
simmer 10 min to a light thread
10 minwalk awayfrom the start
stir in the lemon
not timed10 min in
perfume off the heat
not timed10 min in
cool 2 hr, then chill
2 hrwalk away10 min in
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.
You'll need saucepan
Goes with
See how it is written
>> title: Attar
>> category: Sauces & Gravies
>> tags: sugar syrup, middle eastern, orange blossom, pastry, component
>> counters: Shawarma Counter
>> aka: attar, ater, atar, qatr, qater, sugar syrup, simple syrup, sherbet, baklava syrup, rose syrup
>> pairs-with: pita-bread
>> servings: 16
>> time: 2 hr 20 min
>> step.1: dissolve the sugar over low heat
>> step.2: simmer 10 min to a light thread
>> step.3: stir in the lemon
>> step.4: perfume off the heat
>> step.5: cool 2 hr, then chill
Dissolve @granulated sugar{2%cups}(400 g) in @water{1%cup}(240 mL) in a #saucepan{} over low heat, stirring only until the last grain has gone and not once after. Stirring a boiling syrup is how you get a pan of crystals.
Simmer @&(~1)syrup{} without stirring ~simmer{10%min}, until a drop pulled between finger and thumb draws a short thread. Any longer and it sets hard in the tray instead of soaking in.
Stir @lemon juice{1%Tbs}(15 mL) into @&(~1)hot syrup{}. The acid keeps it pourable for weeks in the fridge instead of going grainy in three days.
Take @&(~1)syrup{} off the heat and stir in @orange blossom water{1%Tbs}(15 mL) and @rose water{1%tsp}(5 mL). These go in off the heat every time — both are volatile, and a syrup perfumed while it is still boiling smells of nothing by the time it is cold.
Cool @&(~1)attar{} ~cool{2%hr}, then chill it. The rule everything it touches obeys is that the two must be at opposite temperatures: cold syrup onto a hot tray of baklava, or hot syrup over cold cake. Hot on hot goes soggy, cold on cold sits on the surface.