This is Syrian and beautiful, like white blossoms and brown leaves floating in a pure scented stream, but it is not to everybody’s taste.

　　

Ingredients

serves 6

　　1 recipe balouza (preceding recipe)

　　

For the Syrup

2 1/4 cups cold water

　　1/2 cup sugar, or more to taste

　　1 tablespoon orange-blossom or rose water, or to taste

　　1/2 cup black or golden raisins

　　1/2 cup split blanched almonds

　　1/4 cup chopped pistachio nuts

　　

Step 1

Prepare the balouza and pour into a moistened square or rectangular dish (about 8 or 9 inches), so as to have a thick layer. Cool, then chill in the refrigerator. When it has set into a firm jelly, cut it into 1-inch squares with a knife.

　　

Step 2

Prepare the syrup, which is not cooked, straight into a large glass serving bowl: Pour in the water and add sugar and a little orange-blossom or rose water, and stir until the sugar has dissolved. Taste again, and add sugar if it is not sweet enough, or water if it is too sweet. Stir in the raisins, the almonds, and the pistachios.

　　

Step 3

Turn out the squares of balouza and drop them into the syrup. Stir gently and serve.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf