Cashews in my drink? You don’t say…
Tonight I was invited to a lovely Ramadan iftar–which was quite the feast. As I went to take my seat, I saw a glass filled with the color of wine–not to mention floating cashews–placed near my plate.
“Is this that delicious tamarind drink you made this week-end in the mountains?” I asked.
“No, it’s jellab,” my friend said, and smiled.
Ah, jellab. What could be more refreshing and satisfying on a hot summer night than jellab? A sweet drink made from the pulp of raisins (though some use dates), along with rose water, grape molasses, pistachios/cashews, and sugar, jellab is sipped primarily in the month of Ramadan. Though it’s very easy to stir the ingredients together at home, it’s the process of smoking the mixture–usually with scented incense–that gives it such a sweet and unique fragrance.
Online you can find many recipes for making jellab–so if you’re tired of the usual summer suspects (iced tea/lemonade), why not join in the Ramadan spirit–and make some jellab at home. Just be prepared for an intense infusion of overwhelming sweetness…
From Recettes al-manakh
