Jallab is a beloved traditional drink across the Middle East, often enjoyed especially during Ramadan. This flavorful concoction, made from raisins, grape molasses, and aromatic rose water, is a refreshing way to break the fast. Its sweet, rich taste, layered with subtle smoky and floral notes, makes it an unforgettable beverage.
The origins of Jallab are deeply rooted in Arab culture. This drink not only quenches your thirst but also provides a quick source of energy after long hours of fasting. Known for its unique preparation process, Jallab is often associated with special occasions and festive gatherings, adding a delightful touch to any celebration.
Ingredients
- 1 cup black raisins
- 1 liter water
- 1 ½ cups honey (or 2 cups sugar)
- ¼ cup grape molasses (or date molasses)
- ½ cup rose water
- ½ tsp citric acid
- Benzoin incense (or a cinnamon stick for substitute)
Preparation
- Wash 1 cup of black raisins to remove any dirt.
- Soak the raisins in 1 liter of water overnight.
- Blend the soaked raisins with a portion of the soaking water until smooth.
- Strain the mixture and transfer it into a pot, adding the remaining soaking water.
- Add ¼ cup of grape molasses and 1½ cups of honey (alternatively, 2 cups of sugar).
- Heat the mixture on medium, stirring occasionally.
- Once it begins to boil, lower the heat and simmer uncovered for 30 minutes, stirring occasionally until it reduces by about a quarter.
- Add ½ cup of rose water and ½ tsp of citric acid, then simmer for an additional 10 minutes before turning off the heat.
- To infuse the smoky oil, burn benzoin incense and allow the smoke to be absorbed by the mixture, using a covered strainer or glass container technique.
- Cool the mixture and refrigerate for at least 5 hours.
- Store the Jallab syrup in a glass container. To serve, mix the syrup with water or soda.
Did you know?
Jallab, known as جلاب in Arabic, is more than just a fruit juice; it’s a drink with numerous benefits. Its high natural calories quickly restore energy levels, which is why it’s an essential part of the Iftar (breaking of the fast) meal during Ramadan.
The use of rose water and benzoin incense adds not only a distinct fragrance but also aids digestion. Did you know that the flavor profile of Jallab can vary slightly depending on the type of molasses used? Some prefer date molasses for its richer, deeper taste, while others stick to grape molasses for its lighter, fruitier tones.
Historically, Jallab has been a favorite across the Middle East, from Lebanon to Egypt, highlighting its regional significance and popularity. The syrup can last more than a year without refrigeration, making it a convenient and lasting treat.
