Deserts (Dessert (8 servings))

225 g self-rising flour
1 tsp baking powder
a pinch of salt
75 g ground almonds
100 g fine granulated sugar
2 medium eggs
50 g liquid honey
2 ½ dl Greek yogurt
1 ½ dl sunflower oil
finely grated zest of 1 lime
50 g unsalted pistachios, roughly chopped

For the syrup
1 ½ dl water
100 g fine granulated sugar
juice of 1 lime
1-2 tbsp rose water

For the decoration
slices of mango or summer fruit


Preheat the oven to 180°C. Grease a 22 cm baking tin and put baking paper on the bottom of it. Strain flour with baking powder and salt in a bowl. Add ground almonds and granulated sugar and mix well. In a separate bowl, stir eggs, honey, yogurt and sunflower oil. Add the lime zest and mix well. Make a hole in the middle of the dry ingredients and pour in the liquid mixture slowly. Mix with a spatula until it blends. Add pistachios and mix through. Pour the batter into the prepared baking tin, put the cake in the oven and bake for 40-50 minutes; a skewer inserted in the middle should be dry and clean. Let the cake cool down for about 20 minutes in the tin. Meanwhile, make the syrup: Boil the water with sugar for 5 minutes in a saucepan, letting it bubble down to a half. Add the lime juice and cook for 2 minutes. Let the syrup cool down and stir the rose water through it. Make small holes with a skewer on the top of the warm cake and pour the syrup over it with a spoon. Let cool. Serve the cake in pieces with whipped cream or yogurt and garnish with summer fruit or mango slices.


Moroccan carrot soup

Moroccan carrot soup

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Meatballs with  rose petals

Meatballs with rose petals

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Rose Petal Salad with Rucola, Mint and  Celery

Rose Petal Salad with Rucola, Mint and Celery

Take rucola, mint, celery, rose petals and wash and rinse them well.

Rose flavoured  sugar

Rose flavoured sugar

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Rose Petal Preserve

Rose Petal Preserve

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