Jallab
The heart of Jallab is the syrup, and making it from scratch is a rewarding ritual.
50 min
Medium
Medio Oriente
4 servings
The story behind
I’ve always felt that homemade things have a soul you just can't buy, and that’s especially true with Jallab. Brewing the syrup from the ground up changes the whole experience. It took me a few tries to nail that perfect balance between the grape molasses and the earthy sweetness of the carob, but once you do, the smell that fills the kitchen is just incredible. I love making this syrup on weekends while listening to some tunes; it feels like a little passion project that I get to share later. The best part is that by making it yourself, you can customize the intensity of the rose water. It’s the ultimate companion for an after-lunch chat when you want something sweet yet cooling. Watching the ice melt into the deep, dark syrup, topped with toasted nuts, is my personal definition of a well-deserved afternoon break.
Instructions
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1In a small saucepan over medium heat, combine the grape molasses, carob syrup, brown sugar, and water.
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2Stir gently until the sugar dissolves and the mixture thickens slightly; it should look like a light honey.
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3Take it off the heat and let it cool down before stirring in the rose water so the floral notes stay vibrant.
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4Pour the syrup into a glass jar; it’s now ready to be used whenever you want a drink.
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5To serve, add three tablespoons of the syrup to a tall glass filled with ice, top with cold water, and stir well.
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6Finish by sprinkling a generous amount of toasted pine nuts and almonds on top.
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