Lamsragoût with apricots

Main Courses (Main dish (4 servings))

Ingredients
500 g lamb meat cut into pieces
1 tbsp flour
salt
paprika powder (mild)
2 onions, finely sliced
4 tbsp oil

½ a tsp cinnamon
250 g dried apricots, soaked
saffron threads
sugar
1 tbsp rose water

 

Preparation

Mix the meat with the mixture of flour, salt and paprika. Heat 4 tablespoons of oil in a casserole and fry the meat with the onions in hot oil till it is brown on all sides. Sprinkle the cinnamon on it. Put the saffron threads briefly into lukewarm water, add them to the meat and let it fry with it. Pour hot water on the meat, just to cover it. Let the meat stew gently for 1 ½-2 hours. Then add soaked apricots, a pinch of sugar and rosewater to it. Simmer for another 45 minutes.
Serve the stew with rice or couscous.

 

Meatballs with  rose petals

Meatballs with rose petals

Mix the beef and minced lamb with eggs, garlic, onion and finely chopped ginger.

Rose Flavoured  Lemonade

Rose Flavoured Lemonade

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RHUBARB Pie WITH  PISTACHIOS AND ROSE WATER

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Rose flavoured  sugar

Rose flavoured sugar

Here is another quick and easy recipe. Rose sugar is ideal as sweetener for teas or cakes, since it will give your beverages and sweets a nice rose flavour.

Rose Petal Preserve

Rose Petal Preserve

Preserving whole fruit or large pieces of fruit by cooking them with sugar syrup is a part of traditional cuisine in the Balkans.