--- airs weeknights on SBS Food at 7.00pm and 10.30pm, or stream it free on . Catch Adam Liaw making Turkish delight in the 'Favourite book' episode on Monday 13 June and then streaming at SBS On Demand ---
From cream-stuffed Lebanese pancakes to sweet, icing-sugar dusted squares of Turkish delight, rosewater - which is, as the name suggests, traditionally made by steam-distilling rose petals - brings a floral note to a wide range of desserts.
Turkish delight comes in a range of flavours, including cinnamon, mint, pistachio and pomegranate – this recipe, which Adam Liaw makes in The Cook Up, is for the classic rosewater variety.
Turkish delight Source: Adam Liaw
With rosewater, pistachios and a tart-sweet pomegranate syrup, this is a Middle Eastern version of a recipe that's a comfort food all over the world.
Cinnamon and rosewater rice pudding Source: Chris Chen
Here, the rosewater is used in the icing drizzled over a Middle-Eastern inspired cake made with almond meal, pistachios and polenta. There's lemon rind and juice in the cake too, giving it a subtle citrus flavour.
Gluten-free lemon and pistachio cake with rosewater icing Source: Alan Benson
For these yeasted Lebanese pancakes, the rosewater is used in both one of the two filling options, and in a lemon syrup that's drizzed over the pancakes when serving.
Katayef Source: Alan Benson
Raspeberries and rosewater lend these breakfast puddings a pretty pink colour and light floral flavour. The recipe makes a pudding for one, but it's also great to multiply for a shared breakfast. The puddings will keep for 3-5 days, and the crumble for up to 2 months.
Raspberry and rosewater chia pudding Source: Benito Martin
"These are really delicious and one of India’s favourite little desserts. They are traditionally made with reduced milk but as that takes a lot of time and effort, many of us make them with dried milk powder instead. They are easy to make and the only two tricks to getting them right is a soft dough and frying them over a very low heat so they cook all the way to the centre,” says Anjum Anand of these delicious sticky, syrupy dumplings. These can be stored for up to 10 days in the fridge, in the syrup, so they are a great make-ahead dessert.
Gulab jamun (sticky saffron-flavoured dumplings) Source: Anjum’s Australian Spice Stories
Rosewater is used twice in this Middle Eastern milk pudding: in the creamy pudding, and in the raspberry sauce served on top.
Muhalbiyah with rosewater Source: Falafel for Breakfast
Another great meeting of saffron and rosewater, this festive brittle is originally from the city of Qom in Iran..jpg?imwidth=1280)
Saffron almond brittle Source: John Laurie
Rosewater and rice bubbles? yes indeed! Middle Eastern and Australian flavours come together in these fancy choc crackles.
White chocolate crackles Source: LinaJebeil
This traditional sweet, made with caramelised semolina (deliciously buttery!) and rosewater syrup, is served with ashta, a Lebanese clotted cream; you could also use regular clotted cream or double cream.
Caramelised semolina with clotted cream (mafroukeh)
Little puffs of dough deep-fried until golden and crispy, these Greek doughnuts are then dipped in a sweet rosewater, honey and cinnamon syrup and dusted with a mixture of cinnamon and sugar.
Read more about rosewater and find more ideas in the .
Loukoumades Source: Tammi Kwok
