Wasfetna

Jallab

Jallab syrup with cold water and rose water, over ice with soaked pine nuts and raisins.

Vegan

Jallab
Cooking time
1 hr 9 min
Hands-on time
10 min
Free time
1 hr
Difficulty
Easy
Cuisine
Levantine
Calories
190
Contains
Nuts

The Ramadan drink with its dark brown color and floating nuts. The pine nuts are soaked in cold water for an hour until plump and floating, because unsoaked ones sink to the bottom of the glass and stay hard.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the drink

For the topping

The quantity can be doubled, adjusting the sweetness after tasting, and adding ice to each cup when serving.

Shopping list

Equipment

  • Soaking bowl — The pine nuts and raisins soak until they swell.
  • Tall glasses — Room for the ice with the nuts floating on top.

Method

  1. Soak the pine nuts and raisins in cold water until they swell and the pine nuts float.

    1 hrYou can walk away
    You’ll know it’s ready when

    The pine nuts are floating and plump, and the raisins have softened.

    Tip: Unsoaked pine nuts sink and stay hard.

  2. Dissolve the molasses in cold water, add rose water, taste and adjust the concentration.

    5 min
    You’ll know it’s ready when

    The color is dark brown and transparent, and the taste is not heavy.

  3. Fill the glasses with ice, pour in the drink, and sprinkle pine nuts and raisins on top.

    4 min
    You’ll know it’s ready when

    The nuts are floating on the surface.

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