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Epicurious

Atr

A traditional and constant feature of Middle Eastern sweets and pastries is the sugar syrup which is used both in making them and to bathe, soak, or sprinkle on many of them. It is either thin and liquid, or thick and treacly, and scented with rose water or orange-blossom water or both. It can be made in advance and stored for many weeks, even months, in a glass jar, ready to be used. The following quantities give the most common thickness.

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