Mommy is the Lebanese sweetness of love!

Category: Confectionery
Kitchen: Lebanese
Mommy is the Lebanese sweetness of love!

Ingredients

Dough:
Coarse semolina 2kg
Small semolina 0.5KG
Sugar 1 st
Ghee butter 1 kg
Milk 2 st
Flower water 2 bottle
Yeast 1 tsp
Filling:
Nuts 1.2KG
Atar 1 st
Small semolina 2 tbsp
Flower water 1/3 cup
Atar:
Sugar 1 st
Water 0.5 st
Flower water 2 -4 tbsp
Lemon juice 2 tbsp

Cooking method

  • Mamul is an Arab-Lebanese sweetness of love! I don’t know whether it’s true or not, but my husband gave this definition ... either he has a good mood, or the approaching holiday after Ramadan inspires him so much ... And Mamuly's tasting this year amazed him at all
  • MAMUL in Lebanon is served as a treat to guests for big holidays (like Easter, Christmas, Eid al-Adha) or is considered a good gift when you go to visit.
  • For a Slavic person, the very name MAMUL immediately evokes something pleasant to the ear associated with the beloved Mommy, childhood, especially when you see semolina in the ingredients))) so hated or very beloved by many ... So, than this cookie will dip you into childhood !
  • I'll make a reservation, cookies are a little complicated, you can't predict until the last moment and doesn't always work out 100%! Each has its own secret, but if done with love, everything will definitely work out! I will try to give out all the secrets!
  • The composition is simple, but the mixture of floral waters will make it unusual and peculiar, and most importantly, you will smell the oriental houses of sweets !!! a scent that will smell sweet at home, and will not leave your neighbors indifferent, that's for sure!
  • Let's get started!
  • We take two types of semolina, large and small ... Fine should be grinding almost like flour (it will be responsible for the viscosity of the dough) ... Mix two types of semolina, add sugar and mix ...
  • Mommy is the Lebanese sweetness of love!
  • Melt the ghee to a liquid state, but so that it would be a little warm and add to the cereal ...
  • Here is a very important point, the dough must not be kneaded, it must be loosened, as it were, and not so that it would be taken into a lump ... and therefore passed between the fingers while stirring. And so with each added new ingredient.
  • Mommy is the Lebanese sweetness of love!
  • Dissolve a teaspoon of yeast in a glass of warm milk and add to the cereal. Stir gently, loosening lumps ...
  • Let's take and mix two types of water in equal portions half a glass and add to our mixture. (water of lemon flowers (Arab is May tan, and is made from flowers of zefer) and water of rose petals (Arab is May vared))
  • Mix well again and break up all the lumps formed, cover with a cloth from flies, etc., and put in a warm place to ripen from 6 hours to 12 hours ...
  • Many housewives do not stand the dough and bake immediately. Experience shows that cookies are still tastier when the dough is mature! (and you can try this and that)
  • In the meantime, let's prepare the atar for the filling.
  • Atar this is our usual syrup: water, sugar and lemon acid, only with the addition of a mixture of two waters ... Atar must be boiled well to make a thick syrup ...
  • Mommy is the Lebanese sweetness of love!
  • It is good to break the nuts, even in a mortar, like many Arabs still do, or according to the newfangled in a blender, at your discretion, but not very small ...
  • (we found a free assistant, since fasting during the day and on the street above 30'C, basically everyone is at home and during a break in reading the Koran, he kindly agreed to help with nuts, they used two types of nuts: walnuts, pistachios ... And my sister did herself to milk Mommy with dates)
  • Mommy is the Lebanese sweetness of love!
  • Add a couple of tablespoons of semolina and cooled atar and mix well, preferably with your hands, so that the nuts darken a little and begin to secrete oil ...And atar all this should be a little blind so that the mass does not crumble, but at the same time give a little sweetness to the liver!
  • Mommy is the Lebanese sweetness of love!
  • Mommy is the Lebanese sweetness of love!
  • It is time for Asser, the fourth evening prayer, after which they start eating in Ramadan ... So we will rest and have supper while there is time. These are the floor tables for most Muslims
  • Mommy is the Lebanese sweetness of love!
  • When the dough has stood, the smell is somewhat reminiscent of Easter cakes ...
  • Now we take our bowl of dough, on the sidelines there should be a second glass of milk at hand, you can also add a mixture of flower waters to it ...
  • And now we begin to knead the dough, but not all at once, but in a few parts ... Because it will be tight, loose and dry ... Add a little milk to each new part and knead it so that it is soft and rolls well into balls, exuded oil abundantly and did not stick to the hands ...
  • We need such adaptations, of different shapes and sizes, so that later we can understand where which MAMULE
  • Mommy is the Lebanese sweetness of love!
  • url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/47263/image~13.jpg]Mommy is the Lebanese sweetness of love!
  • Mommy is the Lebanese sweetness of love!
  • Here, of course, it is better to work in pairs or several people ... One kneads and divides into balls of the desired shape ... The second adds the filling inside, gives the desired shape and spreads it immediately on a baking sheet without pre-lubricating or anything else ... short distance, so that when baking they will increase slightly. Mommy is the Lebanese sweetness of love!
  • Mommy is the Lebanese sweetness of love!
  • Now we put in a well-preheated oven 180-200 'C, so that our cookies will slightly brown, it will take no more than 10 minutes ... It will already depend on the oven ... If they are overexposed they will be hard and not crumbly. The dough won't melt then. it is probably better not to hold it a little than to overexpose it when browned.
  • Mommy is the Lebanese sweetness of love! Mommy is the Lebanese sweetness of love!
  • We take out our MAMUL, let it cool down a bit and sprinkle with powdered sugar ... Powder is used only in products with nut filling. If there are dates, then no need to sprinkle. If you think that the cookies are not baked, cover the baking sheet with a towel for a short time, and then sprinkle with powder. Mommy is the Lebanese sweetness of love!
  • The sample is removed from the cooled cookies, then you can understand all the tastes and smells ... If everything is done correctly, then not everyone will be able to recognize semolina in the composition.
  • Mommy is the Lebanese sweetness of love!
  • If you hope to keep it for a long time, then you will have to wrap each mamulina in baking paper and you can safely store it in the bottom drawer of the refrigerator for up to a month, it didn't work anymore!
  • So the holiday of Eid Al Feter has come ... All smart and beautiful begin to congratulate each other, visit and treat with sweets Mommy is the Lebanese sweetness of love!
  • And here is the purchased mom of one of the world famous Trypillian sweets house
  • url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/47263/image~21.jpg]Mommy is the Lebanese sweetness of love!
  • The holiday was a success !!! keel sons u ente b'her !!!

The dish is designed for

100 - 170 pcs

Time for preparing:

6-24 h

Cooking program:

Oven

Note

Here is a little about flower waters, how we harvest
This is a ZEFER tree, very similar to an orange one, but in fact it is impossible to eat it, it is more similar to a wild bitter orange, very sour ... It bears abundantly flowers that are cut off throughout the month, but partially left on the fruits, from which an unusual syrup is brewed. Fresh fruit juice is used in tea, the place of the usual lemon, it is very tasty, take my word for it
Mommy is the Lebanese sweetness of love! Mommy is the Lebanese sweetness of love! Mommy is the Lebanese sweetness of love!Mommy is the Lebanese sweetness of love! Mommy is the Lebanese sweetness of love! Mommy is the Lebanese sweetness of love! Mommy is the Lebanese sweetness of love! Mommy is the Lebanese sweetness of love! Mommy is the Lebanese sweetness of love! only I don’t understand why the photo turns upside down, litter

Rada-dms
The recipe is very interesting, you have to try it! Thank you so much! : rose: A flower water can be replaced with essential oil, what do you think?
katerix
I can't say anything about essential oils, I haven't encountered them
Rada-dms
Quote: katerix

I can't say anything about essential oils, I haven't encountered them
That is, we need to add a floral aroma in the recipe? Then they may come up, but only food, high purity. I didn’t see flower water in Moscow, probably I wasn’t puzzled. girls will tell me where to buy!
Lerele
What is atar?
It would be interesting to try, I really liked it.
Hardly I will, but how great it is that you can read about unknown dishes and touch other traditions! Thank you!!
Premier
Not an easy thing, however ... Meditative ...

Not for Russian women who "into a burning hut and a galloping horse" ...


And what kind of yeast is in the dough, on which we bake cakes or others?
Thank you for the informative recipe, Catherine!
Bridge
Oh, Mom !!! How lovely!!!! I'll try to cook it. A little bit. You can make rose water yourself, look for someone interested in the internet. But with lemon, trouble. Maybe you can just boil the lemon zest?
MariS
Katerina, thanks - such an interesting and informative recipe for mommy (or mommy?)
Quote: Bridge
But with lemon, trouble. Maybe you can just boil the lemon zest?

I also think that's exactly what to do. It will turn out very fragrant and tasty.
Kokoschka
Yes ..... masterpiece!
lettohka ttt
Thank you, very interesting and informative !!!! :-) :-) :-) :-) :-)
Ikra
katerix, thanks for the recipe and story! I read and watched with pleasure! I missed your stories about Lebanese life, they are very interesting!
katerix
Dear girls, thank you for your attention to the recipe !!!
I will try to answer everyone
Quote: Rada-dms

The recipe is very interesting, you have to try it! Thank you so much! : rose: A flower water can be replaced with essential oil, what do you think?
Glad thank you
We prepare all the flower waters ourselves, the local store is very weak, we have the opportunity to cook ourselves ...
The water of Zefar's flowers is specific, many replace it with lemon, but it's a little different ... Here, like medicinal water, it is considered, it is used in many places, but I love it only in sweets ... It is not cheap, laborious labor and collecting flowers from a tree, and for a long time .. After running through an apparatus (like a moonshine), it is corked in glass bottles and exposed to ripen in the sun of rooftops. When a yellowish precipitate appears, the water is ready to drink and use ... Stored in a cool dark place !!!
And the water of rose petals can be prepared and uvas, the recipe is on the forum !!
You can ask your friends to bring you as a present from Arab countries, Turkey also has it!
katerix
Quote: Lerele

What is atar?
It would be interesting to try, I really liked it.
Hardly I will, but how great it is that you can read about unknown dishes and touch other traditions! Thank you!!
Atar is a sugar syrup, I described in the recipe
Quote: Premier

Not an easy thing, however ... Meditative ...

Not for Russian women who "into a burning hut and a galloping horse" ...


And what kind of yeast is in the dough, on which we bake cakes or others?
Thank you for the informative recipe, Catherine!
Well, I'm Russian-Ukrainian, so everything is possible just kidding!
There is nothing complicated, believe me! Have to do! The only thing that comes out a little expensive, but much cheaper than in sweets houses !!! I got about six kg of ready-made already and it was enough for me only for one day of the holiday
And yeast is the simplest, baker's dry
lettohka ttt
What nice girls !!!!! :-) :-) :-)
lu_estrada
And I have had Rose Water for many years in the spice cabinet and I still can't find a use for it, that's a great recipe and a reason to use it. I'm like that Plyushkina, I buy everything that I see, and I'll use it or not, I don't know: rose: thanks for an interesting recipe!
And the girls are beautiful!
katerix
Quote: Bridge

Oh, Mom !!! How lovely!!!! here with a lemon-trouble. Maybe you can just boil the lemon zest?

Try it by all means, it's not so difficult !! And you can ask around for flower water at the markets where the spices are different!

Quote: Ikra

katerix, thanks for the recipe and story! I read and watched with pleasure! I missed your stories about Lebanese life, they are very interesting!
Thank you very much for your attention, but there is no time at all, I only appear in forays on the forum, life is too fleeting and I do not have time for everything, unfortunately ...
But there is good news, I hope to put out two more recipes in the near future! So don't say goodbye for long
Lipchanka
It was very interesting and informative to read. Thank you. And yes, I am also looking forward to the sequel about Lebanese life.
katerix
Lipchanka, good health, I'm glad that you like my stories
katerix
Quote: lettohka ttt

What nice girls !!!!! :-) :-) :-)
Thank you, this is not all of mine, my only one who treats her girlfriend with sweets
Quote: lu_estrada

And I have had Rose Water for many years in the spice cabinet and I still can't find a use for it, that's a great recipe and a reason to use it. I'm like that Plyushkina, I buy everything that I see, and I'll use it or not, I don't know: rose: thanks for an interesting recipe!
And the girls are beautiful!
Do not worry, there will still be recipes with this water, so you may have to buy new lots .. Only you still need lemon or orange flowers, and in equal proportions with pink then
Scarecrow
Rada-dms,

I saw it more than once. Orange blossom, was in Stockmann.
Nagira
katerix, a magic recipe !!! When reading - just a pleasure, and even when tasting what would be ...
Regarding flower waters - in the old Russian tradition, in addition to pink, orange blossom water was also used - from orange flowers (orange refers to citrus).
Replace floral flavor for flavor citrus peel - not at all an equivalent substitute, flowers smell quite, quite differently ... they have nothing of the citrus aroma we know.
It is better to use essential oil. True, the oil from orange flowers - the famous Neroli oil - very good. specific It has aroma And since it is one of the main components in Chanel No. 5, then .... not everyone will be able to put up with it in an edible form with a rose here easier, and the jam is familiar to many, and the impregnation of sweets like Arise and Basbusa, and Bulgarian delight. ..
Personally, I will definitely experiment a little more oil (very good helps with chronic sinusitis).
The only thing that I do not understand is what role the yeast plays, after all, the dough is dry, right? And the role of yeast is in the development of gluten, which is somehow doubtful without sufficient moisture and a stack of oil ... sorry for digging in, to understand the process "our FSE"
I have a recipe taken from the Cook website. ru, called "Mamul and Siwa".
Mamul is stuffed with nuts, and siva is stuffed with dates.
Baking dough.
The water is simple, not floral. it is clear why it did not bake ... here the aromas attract ... well, and the fascinating story of Katerina
katerix
Nagira, I always read your messages with pleasure, and I take any criticism with a bang, because it is the engine of progress and perfection
I was also interested in this question before ... But now, when I saw everything myself, the aroma is more noticeable in the dough, especially when it stands, small cereals behave differently and baking occurs faster ... And yeast can be much more useful than baking powder ?!
I am not a baker or pastry chef, just an amateur, so I’m unlikely to answer correctly 100%
These cookies are not cheap and there are no constant practice and experiments either, although I can probably now afford to bake this delicacy more often, but then the expectations of the holiday are not so
It's like eating tangerines in the summer, not on NG !!! IMHO (it's just that in Lebanon I came across such convictions developed in childhood, I immediately want a holiday and a Christmas tree ... That's the same with MAMUL after Ramadan) ... Though I am not a Muslim, but with my husband I am happy to observe their fast as a company. .. Therefore, this delicacy for me is combined only with a holiday and dear guests ...
I also take them and baleuwe to my family ...

In the same year, we did not make rose water and had to buy, honestly, this is heaven and earth in aromas ... I have enough homemade one to add a couple of spoons, but the purchased one and the bottle is not enough ... I hope you are more lucky
katerix
I climbed into my old Temka and found there old photos and a description about flower waters ... I looked at the date and in shock how time flies ?! So there I wrote about the ZEFER tree, and the process of obtaining water, now I will edit the messages on the first page and post a photo

Umka
katerix, Ekaterina, BRAVO !!!
Write, you are very interesting to read !!!
I just imagined how TASTY it was and it immediately sucked me in the stomach !!! Wow, how I love oriental sweets !!!
katerix
Thank you
Bridge
No, well, in principle, you can take the hydrates available to us.Actually, they are flower waters.
I think the residents of the capital can look for flower waters in the shops of "oriental cuisine". I'm trying to figure out what to use in my northern village. Because, even if I had a moonshine still, the only rosehip flowers available to me. We have nothing else. Essential oils are a vigorous thing, you can ruin everything.
I'm very fired up to make a mom. All ingredients are available except flower waters.
Albina
I drew the recipe with my name. Very informative. I read the whole recipe with pleasure and the photos are wonderful.
Ikra
Belonica has a recipe for cantucci, so yeast is also used there, although the dough does not ferment in any way. She writes that dry yeast in this case behaves like a baking powder (well, while kneading, rolling-cutting-dressing, then some minimal process is underway, and it's enough). I began to put off those dry yeast, which I doubt a little (in the sense of raising bread dough), for these cantucci. Everything works out
But I'm trying to understand how we can get two types of semolina in our realities - large and small? Who has any considerations on manufacturing firms? I haven't bought semolina for a long time.
Nagira
Ikra,
Irina, semolina is sold in different grinds, I always choose - I don't like small semolina, it cooks into a paste ... so there really is a choice. And now in the Crossroads there is also from hard varieties, from Makfa It is quite possible to take it instead of large one.
The option is very small - grind the usual one, I did this for homemade pasta.
And thanks for the tip on yeast, I somehow did not think about dry ones, they are not found with me, I occasionally use pressed, but mostly sourdough ... Dry, indeed, something other than fresh, can also work as a simple baking powder (we we don’t know what was added to them), well, maybe a little weaker than a purely chemical one ... Although the process still remained a secret, it’s hard for me to imagine how, in the absence of sufficient moisture - dry by itself - yeast can do even

katerix
Thank you Nagira for prompting me for the semolina, I've also wondered if you have different types of crushing semolina or not ?!
Maybe just take several bags from manufacturers and compare ... I definitely noticed that the smaller the grind, the lighter, and the larger one, the more intense yellow!

I also noticed during the holiday, trying a mom from a different manufacturer ... So in one I did not feel semolina at all, the dough was crumbly and melting ... In appearance, the cookies were pale at all, as if not baked, but they were not crushed very well in powdered sugar, but obviously he was directly dipped with a little pressure ... And the pleasant aroma of milk was felt ... In a word, I myself have something else to strive for with MAMULA !!!

So this is what I thought, maybe it makes sense to heat the milk and hold it in a thermos for a while (I forgot the name, but this technique was often described in the recipes for kuleches) when milk gains taste between melted and pasteurized, well, or use melted milk to add a touch ...
In a word, I also want to make one small batch, because it's already over
Ikra
katerix, and here's another question - in the recipe, flower water is indicated in bottles. And how much is it in milliliters?
katerix
Oh, I don’t know which ones you have and how saturated with aroma .. We have from 300 g to 5 liters. If there is an opportunity to buy a liter, buy at least two more recipes with these waters, I hope you will not regret ... Well, if it is expensive , buy with minimum displacement. There would be an opportunity, I would send my
Kokoschka
Quote: Ikra
flower water near
Irina, do we sell this?
Ikra
katerix, I wanted to know how much is in the recipe)))) What we sell, I don't know yet. But Moscow is a city where everything should be, and if not, someone will bring it.
Kokoschka, I don’t know yet, I haven’t been in different oriental spice stores for a long time, but I think it should be. I looked in the internet until I found only cosmetic flower waters, although many people write about them that they are used in cooking. Will seek
Kokoschka
If you only ask in the Indian sections, I don't know the others ...

Is this cantucci tasty, Ira?
dopleta
KatyushaThank you so much for showing the track here - I once again got great pleasure! You always have such interesting recipes! From all points of view: both from the culinary, and from the creative, and from the ethnographic! It's even scary that I could have missed this! And I like them for their "complexity", you need to put a lot of work and skill for a successful result! Honestly, when I get into your recipes, I even feel a little ashamed for the simplicity of making my own! Rose water at my home is not translated, I regularly buy and often prepare oriental sweets with it. I will definitely try to repeat your mom! Thank you dear !
marina-mm
katerix, the recipe is very interesting and informative. Yesterday I came to watch, intrigued by the name.

Quote: katerix
So this is what I thought, maybe it makes sense to heat the milk and keep it in a thermos for a while (I forgot the name, but this technique was often described in the recipes for kuleches)
Catherine, tempered milk.

Quote: lappl1
In addition, I prepared the milk in a special way - ** tempered, that is, I first brought it to a boil, and then kept it at 90 * C for 30 minutes. Luda wrote about this method in her LiveJournal. Baking with tempered milk is of high quality, has a long shelf life and does not stale. This is due to the fact that milk contains substances - thiols, which inhibit the formation of gluten. When milk is kept at 90 * C for 30 minutes, thiols are destroyed, and the dough is enriched with amino acids, sugars, proteins and fats contained in milk. I used this technique for the first time when baking cakes. And she was convinced of the validity of Luda's observations. The cakes turned out to be very lush, tall compared to cakes made with ordinary milk, and did not stale for a long time.
You can keep milk in the oven at 90 *. But Luda offers another way of tempering - in a thermos. To do this, you must first bring the milk to a boil (do not boil!).
Pour into a thermos and leave in it for 30 minutes. The thermos does not need to be doused with boiling water. When the milk brought to a boil is poured into a cold thermos, its temperature drops to 90 * C.
Kokoschka
And when you can knead it, then you can cool it?
katerix
Quote: Ikra

katerix, I wanted to know how much is in the recipe)))) What we sell, I don't know yet. But Moscow is a city where everything should be, and if not, someone will bring it.
Kokoschka, I don’t know yet, I haven’t been in different oriental spice stores for a long time, but I think it should be. I looked in the internet until I found only cosmetic flower waters, although many people write about them that they are used in cooking. Will seek

Irina, homemade waters go much more economically than purchased ones, but here they are poured in large bottles, of different ages, etc. If I bought it, it would probably be taken into account more precisely ... But for everything about everything, at least 0.5 liters for sure! The mixture of these waters cannot be overdone ... Now, if one is pink, then be very careful with it !!!
So our moonshine waters are also used for homemade cosmetics ... Often when you kiss with local women, they give off a pink scent ... And at one local forum I saw how they advise using facial care and more .. refreshes and tones the skin allegedly;)
katerix
Larissa-Doplet, thanks for the tip: a-kiss: so my dishes seem very simple to me compared to yours, and the professional photos say: - Eh, I can't repeat such beauty after Larisa, but you can knead the dough on one rose water, but transform nuts with lemon water with a smaller dose of rose water ... But individually, I personally do not perceive these waters, and when they are together, this is something

By the way, lemon or orange may not immediately be pleasant to the smell, I generally keep quiet about the taste ... But many people here drink it as well as with healing properties, for example, when the stomach is overfull or stopped, heartburn or belching, with intestinal, but this is already according to folk medicine
I have a Lebanese friend, so she drives different waters from all the herbs, in this way, and even from wormwood, and then heals people from this - this .. I have not completely reached all this with my mind, while I just observe

Marina - mm thanks for the reminder, it was about him that tempered milk said ... But I keep forgetting newfangled names !! The main thing for me is to grasp the essence and then to master something in the Internet, it's still a cool thing for good purposes !!!
Join us, we will master. This recipe is even better for the Arabs to make it and we will come up with our secrets

Quote: Kokoschka

And when you can knead it, then you can cool it?
well yes

Nagira
Quote: katerix
Nagira, I always read your messages with pleasure, and I take any criticism with a bang, because it is the engine of progress and perfection
Katya did not understand what kind of criticism you are writing about ... I am delighted with your recipe, but about yeast, is it really a criticism? sorry, if it sounded like that This was a question, not only and not so much to you, but to everyone who might know something from theory. Well I explained that I was just not clear, intrigued and would like to understand (well, that's how my brains are arranged)

And flower waters can be ordered via the Internet. They really work wonderfully for both cosmetic and medicinal purposes. The main thing is to look at the composition, so that only water is indicated, without preservatives.
/ shanti-
/ habyoga. рф / p80179760-rozovaya-voda-pischevaya.html
/ lotos-
Bulgarian rose:
/ bio-
Crimean rose:
/ lekkos-
India:
/www.ayurveda-
I buy roses. water from India - in the Samara branch of the online store of REAL food "I-MNE", in other cities did not see, but m. in other branches it is possible through a personal order:
/i-mne.com/
I didn't even buy an orange blossom (as long as there is Neroli oil):
/ www.
/www.ayurveda-
Direct links cannot be given here, made after space between two obliques / / - remove this space in the address bar and you will be happy
katerix
are we all perfect ?! I generally wrote this !! And what do you support, and inspire, and then What if there are comments and so on, I will react very positively without problems and I will even be very grateful it makes me move towards perfection ... That's all !!!
And questions are a normal thing, If I know, then of course I answer ... There are no nuances without

Nagira
Well, good, Katya! And then there are very good. sensitive girls, you can't predict with them what might offend or not be understood correctly (we went through this), that's why I immediately clarified
Quote: katerix
Irina, homemade waters go much more economically than purchased ones, but here they are bottled in large bottles, of different ages, etc. ... But for everything about everything, at least 0.5 liters for sure! The mixture of these waters cannot be overdone ... Now, if one is pink, then be very careful with it!!!
So our moonshine waters are also used for home cosmetics ... Often when you kiss with local women, they give off a pink scent ... And at one local forum I saw how they advise using facial care and more .. refreshes and tones the skin allegedly;)

pets ... my God, how I envy ...
you have your own elite cosmetics at home ... I always carry around with my bottle - either to caress my face, or to please my taste buds
but 0.5l - how much too much ...

So as not to overdo it with pink - it's clear, but floral-lemon - in comparison with pink, it is less fragrant ???
I have never tried water, and the oil of these flowers (Neroli) - like any oil, very good. concentrated and for the amateur ... I'll have to experiment ...
kil
How interesting here
katerix
Nagira, are you sure that you need such a number of cookies ?! Do much less better to feel what and how ?! Holidays just forced me, and so hearty cookies! So you will have to add a couple of spoons of water each !!
A mixture of these waters is like an elite perfume, there is some kind of pleasant mystery in them .. Separately, I do not take any water seriously, but when we mix them, this is something ...
Today tomorrow I'm preparing another recipe to expose, but for now the secret means we still need these waters
Here in this video, this dish is presented
This is our favorite restaurant ... It is not far from us ... There is never alcohol, but very tasty cuisine .. And as a house of sweets, it is number 1
I wanted to show it in a different recipe, but I can't resist looking ... I also dream of opening something like that only in my direction, God forbid🙏🏻🙏🏻🙏🏻

Enjoy watching

dopleta
Nagira, Ira, you can not give direct active links, which can be directly accessed to the address, but you can give the usual ones.
Nagira
Quote: katerix
Nagira, are you sure that you need such a number of cookies ?!
I'm not sure ... but I didn't have time to divide "in my mind" at times ... It pleases that a couple of spoons will be enough

And the video ... aaaaaa, I'll tell you frankly - you are cruel, Katerina Batkovna ... I almost choked while watching ... this happiness is there, and if you are going to produce this too, then the whole forum will charter the plane with invitation cards and the opening will come to you
But seriously - thanks for such a video and good luck in your dreams and endeavors!
And in general, Katya, let's be friends, otherwise everything is "you" and "you"

Umka
Quote: Nagira
if you are going to do this too, then stock up on invitation cards for the whole forum the plane will charter and it will come to you for the opening
Ekaterina, Irina is 100% right. And we will write, we are like that, we can do everything !!! Yes girls ??? !!!
Nagira
Quote: dopleta

Nagira, Ira, you can not give direct active links, which can be directly accessed to the address, but you can give the usual ones.
Lar, it would be good if I stayed in the post this year I met a lot of recipes with only tails from addresses where you can't guess how to get to the source
some kind of spy passions ...
katerix
Nagira, I don't want to produce this, this is on every corner ... I dream of a cheese boutique or a dairy, where my cheeses and cheeses from all over the world will be, something like that, but this boutique will be as impeccable as Halleb! But these are dreams
By the way Irinushka, I just saw your congratulations on DR in private messages today, so I fearlessly talk about my dreams ... If it remains a dream, it will be very beautiful ...
And an inspiring congratulation that all dreams will come true, God forbid !!! thank you very much

So if you decide to come augla saglya, I will organize lunch in this restaurant
My grandmother still remembers the ice cream there, but not in couscous, but what huge portions ... Although such a buzo like there, I never ate a purchased one, honestly without exaggeration ...
And I also like to sit there and stick into the TV ... Many different videos are constantly shown how and what they produce, it is mesmerizing ...
European confectionery sweets are also at their best, but they do not give out their recipes)))

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