Ilma Zaghar from the Orange Blossoms of Seville
By on February 3, 2009 7:33 AM
One of my favourite things at the moment is Orange Blossom water which is made from the fragrant blossoms of Seville oranges, common in the coastal regions of Lebanon, Syria and Palestine. Hence, Orange Blossom water is popular in both Persian and Arabic cooking and is used to flavour rice and milk based desserts and pastries. You can find Orange Blossom water from most Middle Eastern grocery stores or specialty shops.
Use it sparingly as you only need the smallest amount to give a hint of fragrance and flavour to both sweet and savoury dishes. This summer I have been adding a little to our fresh strawberries as I find it enhances the flavour. You could also add a splash to your poached fruit, custards, crème brulee or summer puddings. Of late I have been adding it to fresh ricotta which I then sweeten with sugar. This 'orange ricotta cream' is a great accompaniment to summer fruit.
Traditionally in Lebanon it is often used to flavour tea and coffee. Hence, I was recently reminded by Juliana on my recent post entitled 'Tea in the Medina' that this is also common practice in Malta. And so, Juliana stated that 'as a girl in Malta I have fond memories of the wafting smell of Ilma Zaghar (orange blossom water) mixed with coffee on summer afternoons when my parents and grandparents would wake from their siesta to a short strong black coffee doused with the stuff - a truly beautiful way to start the second half of their working day'.
Photo - Enzo Maisano (2008).
After being reminded of this custom I then started adding just a dash of 'ilma zaghar' to my afternoon espresso as Juliana suggested. The distinct aroma of the orange blossom water instantly transports me to the exotic food markets of Morocco or a peaceful piazza in Malta. If you need transporting during the latter part of the afternoon (as I desperately do) why not give it a try?
What are some of the ways you like to use Orange Blossom water?
Use it sparingly as you only need the smallest amount to give a hint of fragrance and flavour to both sweet and savoury dishes. This summer I have been adding a little to our fresh strawberries as I find it enhances the flavour. You could also add a splash to your poached fruit, custards, crème brulee or summer puddings. Of late I have been adding it to fresh ricotta which I then sweeten with sugar. This 'orange ricotta cream' is a great accompaniment to summer fruit.
Traditionally in Lebanon it is often used to flavour tea and coffee. Hence, I was recently reminded by Juliana on my recent post entitled 'Tea in the Medina' that this is also common practice in Malta. And so, Juliana stated that 'as a girl in Malta I have fond memories of the wafting smell of Ilma Zaghar (orange blossom water) mixed with coffee on summer afternoons when my parents and grandparents would wake from their siesta to a short strong black coffee doused with the stuff - a truly beautiful way to start the second half of their working day'.
Photo - Enzo Maisano (2008).
After being reminded of this custom I then started adding just a dash of 'ilma zaghar' to my afternoon espresso as Juliana suggested. The distinct aroma of the orange blossom water instantly transports me to the exotic food markets of Morocco or a peaceful piazza in Malta. If you need transporting during the latter part of the afternoon (as I desperately do) why not give it a try?
What are some of the ways you like to use Orange Blossom water?
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Orange blossom water along with rosewater are also popular ingredients in Greek cuisine. Though we use them mostly for baking. I used orange blossom water yesterday as I making some desserts, so I liked the synchronicity of your post! :-)
names, pictures and recipes of *your* desserts please Sam!
Neapolitans use it in the Easter tart called a Pastiera. Very rich with candied fruit, wheat germ and ricotta. But i'm not making it because we are given several from friends and it all goes on my hips.
I have made sweets and desserts with Orange blossom water but never put it in my coffee nor in my tea-what a great idea!
I love the idea of expresso and a dash of 'ilma zaghar'. I'm looking forward to it as a perfect pick me up for a snowy Brooklyn afternoon! Thanks!!
Never heard about this. But as I love the smell of it, must be nice.
This is exactly the kind of sexy, exotic ingredient that fascinates me, but I wouldn't know what to do with it. Can't wait to experiment with it. Thank you!
you are a girl after my own heart! :)
it's a pleasure Emilie!
I had never thought to put orange blossom water in my coffee, but it sounds wonderful. We have a recipe for another "transporting" drink with rose water: Rose Mint Soda. I hope you try it, because it really does lift one's spirits.
that Rose Mint Soda sounds amazing!