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 much a part of Levantine cuisine, orange blossom water is used to flavor many recipes, from mammounieh (semolina cream) for breakfast to desserts such as rice pudding, fruit salads, basbousseh semolina cake and baklawas.
At the end of a meal or in the afternoon, we like to serve "white coffee", an infusion of hot water with orange blossom water and honey. There's also a rosewater variation that's just as delicious.