At'ter - Sugar Syrup

A recipe used so often in Arab kitchens that’s both simple but essential: at’ter, or sugar syrup.

This one’s a staple, kinda like the unsung hero of so many desserts I love. 

Ingredients

2 cups caster sugar

1 cup water

1 tsp lemon juice

1 tsp rosewater

1 tsp orange blossom water

Method

1. Add the water, sugar and lemon juice to a saucepan over medium heat. Stir gently until the sugar has completely dissolved.

2. Reduce the heat and let it simmer (don’t stir) for about 10 minutes, or until the syrup slightly thickens.

3. Remove from heat. Stir in the rosewater and orange blossom water.

4. Let it cool completely before transferring to a jar or bottle. Store in the fridge until needed.

NOTES:

• Don’t stir the syrup once it starts simmering. Stirring after the sugar dissolves can cause crystallisation, which makes the syrup grainy instead of smooth.

• When ready, the syrup should lightly coat the back of a spoon. Keep in mind it will thicken more as it cools.

• Adjust flavour to taste. Rosewater and orange blossom can vary in strength depending on the brand. Start with a little, then taste and adjust next time if you prefer a stronger or more subtle flavour.

• To store, keep at’ter in the fridge for up to a month. Just bring it to room temp or before using on pastries.

• Serving tip: For crispy desserts like baklawa or kanafeh, pour cooled syrup over hot dessert right after baking.