Our social economy catering project offers a first work experience to Syrian refugee women, drawing on their culinary talents and desire to share their country's culture and history. Together we build a bridges between our cultures.
Very present in Levantine cuisine, orange blossom water is used to flavor mammounieh (semolina cream) for breakfast or desserts such as rice pudding, fruit salads, basbousseh semolina cake or baklawas.
At the end of a meal or in the afternoon, we like to serve a"white coffee", an infusion of hot water with orange blossom water and honey. There is also a rose water variation which is just as delicious.