🥤 Jallab
Jallab is a dark, sweet Levantine drink made from date syrup and grape molasses, scented with rosewater and poured over plenty of crushed ice. It is topped with toasted pine nuts and plump golden raisins, which are eaten with a spoon as you drink. The flavour is deep, fruity and slightly smoky, and the drink is a favourite at sunset during Ramadan and on hot summer days.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 120 ml date syrup
- 60 ml grape molasses
- 2 tbsp rosewater
- 800 ml cold water
- Crushed ice
- 30 g pine nuts, lightly toasted
- 40 g golden raisins, soaked in water for 15 minutes
Method
- Stir the date syrup and grape molasses into the cold water until fully dissolved.
- Add the rosewater and taste; adjust with a little more syrup or water.
- Fill glasses with crushed ice and pour over the jallab.
- Top each glass with toasted pine nuts and drained raisins and serve with a spoon.
How to make it lighter
- Most of the energy comes from the syrups, so use less syrup and more water and ice for a lighter glass.
- Pine nuts are energy-dense; a teaspoon per glass is plenty for flavour.
- Serve in a small glass with lots of crushed ice to keep the portion modest.
History
Jallab is closely tied to Lebanon, Syria and Palestine, where street vendors and juice shops sell it by the glass. The name is often traced to the Persian gulab, meaning rosewater, though the exact path of the word is uncertain.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →