Rafed English

Sweet Paste

By: Mrs. Soheila Amiri

(2 servings)


1 cup (8 oz.) of cooking oil.

1 cup (8 oz.) of all purpose white flour.

1 cup (8 oz.) of granulated sugar.

1/2 cup (4 oz.) of rose water (golAb).

1 table spoon of sugar powder (or granuatated sugar).

1 table spoon of cinnamon (dArcheen).


In a medium size pot, heat up the cooking oil and slowly pour the flour while stirring and continue to stir until the mixture has a smooth texture and a golden brown color.

In a small pot, over medium-high heat, mix the rose water and sugar, constantly stir, and let it cook for a few minutes, until all the sugar dissolves. Pour the rose-water and sugar mixture over the flour paste, mix it well, and over medium-high heat cook for a few minutes and then turn off the heat. Cover the lid of the pot with a clean rag/paper towel and let the mixture sit in the pot for about an hour.

Next, pour out the paste into a flat dish, mold/decorate it into the shape you want, sprinkle the mixture of sugar and cinnamon on top of it (while it is still warm), and serve.


Use unsalted white flour. Otherwise, the salt in the flour and the sugar used in the recipe give this dish a weird taste!!

The rose water (liquid rose flower extract), is found in most Middle Eastern specialty stores.

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