 Attar withrose water andorange flower water. | |
| Alternative names | Qattar /Qatr[1] /Attar[2] /Shħūr /Sheera[3] |
|---|---|
| Type | Syrup |
| Main ingredients | Sugar, water |
Qatir,qatr,sheera orattar (Arabic: قَطْر) is a type of sweetsyrup used in the preparation ofMiddle Easterndesserts.[4][1] It is made of primarily sugar and water,[4] and is reduced slightly until somewhat golden and thicker. It is sometimes accented by steeping additional flavorings such as lemon juice, rose water or oil, orattar (a rose-hinted plant of similar name). It is an essential addition to many Arab desserts, and is added cold or at room temperature to a hot dessert after it is baked.[5][6][7]
Qatir is also referred to assheera (Arabic:شيرة),[3][8] or assharbat (sometimessherbet) (Arabic:شربات) inEgyptian Arabic.[9][10][11][12]
The nameqatir is derived from the Arabicʿutur (عطور) meaning "aromas".[5]
According to historianGil Marks, the practice of adding sweet syrup to unsweetened desserts dates back to late antiquity, when honey was use in place of sugar in Persian cooking.[5]
The 15th Century bookKanz al-fawāʾid [fr] contained a recipe for a syrup made by boiling honey and lemon juice in water, it also contains recipes forjullāb sugar-syrup, made by boiling sugar in water.[13]
Qatir is usually prepared by boiling sugar in water,lemon juice[4] is added toprevent sugar from crystalizing, lemon juice canaccelerate breaking down sucrose intofructose andglucose.[7][14]
The syrup is ordinarily scented withrose water ororange flower water, the exact ingredients and quantities may vary depending on the dish theqatir was made for.[7]
Some recipes may call for different sweeteners, such ashoney as a "healthier" option.[15]
Qatir is used in a wide array of desserts, including but not limited toknafeh,[16]baklava,[17]qatayef,[1]mutabbaq, andharisseh,[2] it can be used hot or cold, and the desserts it can be added to can be hot or cold. The syrup may also be added while still boiling to some desserts, or be used when cold as a dip for some others.Qatir can be stored in arefrigerator for an extended period of time.[18][19][20]
Arab cooks often forgo baking with sugar directly in the desserts and instead add sweetness by drizzling qatir onto the dessert after it is cooked, or even drenching it in qatir.[21]Knafeh-dough based pastries,semolina cakes likebasbousa, andbaklava are typically not sweet on their own.[5]
Such syrups are also used inBalkan cuisine, as many Balkan desserts are not sweet on their own, Greek or Balkan desserts that are soaked in syrup are calledsiropiasta.[5]
![Lokma or awameh pieces are dipped in qatir. [22]](/mt/?noimg=&dark=on&url=http%3a%2f%2fen.wikipedia.org%2fwiki%2fFile%3a%25D8%25B9%25D9%2588%25D8%25A7%25D9%2585%25D8%25A9_%25D9%2581%25D9%2584%25D8%25B3%25D8%25B7%25D9%258A%25D9%2586%25D9%258A%25D8%25A9.jpg)
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