Recipes Browser

Share on facebook
Creative Commons License

Syrian Cooking by Ghinwa Alameen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
Permissions beyond the scope of this license may be available at Terms of Use Agreement
Ater (Syrup)


Ater is a sweet syrup that is scooped over many Syrian desserts such as Baklawa (Baklava), Harisi (Semolina cake), and atayef. It is often flavored with mazahr (orange blossom water) or maward (rose water).








  • 2 cups sugar
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon orange blossom water or rose water (optional)


  1. In a saucepan over medium heat, add the sugar and water and bring to a boil. When the mixture starts to boil add the lemon juice and let simmer on medium-low heat for 5 minutes. The mixture will thicken as it cools down.
  2. You can preserve syrup for later use for up to two months. Save it in a clean dry container in a cool place.
  3. Some recipes may call for certain flavorings such as rose water or orange blossom water. make sure to add them before the syrup starts to boil.


Comments (4)
  • Susan
    can I use orange rind and juice instead of orange blossom water.
  • Ghinwa  - Re: Orange rind
    Susan, You can add other flavorings to 'ater'. It is basically a syrup that you can flavor with different things. However, orange rind and juice will have a different flavor that orange blossom water. This water is like condensed flavor of orange flowers so it taste more like flowers.
    There are also two issues you need to be aware of here: using orange rind will leave small particles in your syrup. This is ok sometimes, but if you are using it for baklava, for example, you might want to have a clear syrup without particles (especially if you have guests). Another issue with adding liquid flavorings is that you should not add a lot of liquids close to turning the heat off (which is about the time we add blossom water). Generally we only add a teaspoon or so because adding so much liquid after the water and sugar have combined will break the consistency of the syrup. So you can add a teaspoon of orange juice, vanilla, rose water toward the end but not much.
    By the way, you can hide t...
  • Norah  - Excellent
    Hello. I love your entire blog. I find the recipes are sooo authentic and close to what I've learned from family and friends. I mostly cook Saudi cuisine but through your website I have learned a lot of things closer to my husbands taste (he is from al rumtha jordan). Anyway do you happen to have a recipe for quatief (maybe i'm spelling it wrong).. the pancake one full with walnut cinnamon sugar, served alot during Ramadan, with cold ater .. Anyway, I dont want to bother you, just the recipes Ive found are not authentic and don't taste like the real version

    Thank you so much

    Anyway, I love your blog mashallah youre good cook I think
  • Ghinwa  - Re: Qatayef
    Norah, Glad you liked the website. I don't have the exact measurement of qatayef on hand now. I will post it soon. Thanks for visiting and for your nice comments.
Only registered users can write comments!
Syrian Cooking Facebook Page
Follow Me
RSS Feeds