Jallab

Method

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1. Put the pine nuts and raisins in a bowl of cold water and leave them to swell for at least 3 hours. The nuts should float and give when pressed.

   Mark done

2. Whisk the date molasses, grape molasses, rose water and orange blossom water together until smooth.

   Mark done

3. Add the cold water and whisk again. Taste — it should be sweet but distinctly savoury underneath, not like a cordial.

   Mark done

4. Adjust with more water if it is too intense, or a little more date molasses if it is thin.

   Mark done

5. Fill four tall glasses with crushed ice and pour the jallab over.

   Mark done

6. Drain the soaked nuts and raisins and spoon them over the top, where they will float.

   Mark done

7. Serve with a long spoon as well as a straw.

   Mark done

Chef’s Tips

• Soak the pine nuts for hours. Dry ones sink and stay hard.
• Pour over ice rather than pre-chilling.
• Taste before serving — molasses brands vary a lot in sweetness.

Pairing Suggestions

• Ka'ak bil simsim
• Salted pistachios
• A hot afternoon

Storage & Reheating

The base mix keeps refrigerated for a week. Soak the nuts fresh on the day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.