What is jellab anyway?
Jellab is an extremely popular drink in Lebanon. It is sold everywhere, most notably at juice stalls and at the beach.
It is not simple to make jellab at home.
Why? It requires incense (bakhoor). Not easy to find in your local supermarket! It requires macerating raisins and grape molasses and rose water and permeating these ingredients with the incense.
This is a pudding version of jellab, my personal take on a classic and beloved drink.
Jellab syrup is sold at all Middle-Eastern grocers.
INGREDIENTS: Quantity can be doubled or tripled!
- 2/3 cups of jellab syrup
- 1/3 cup of water
- 1 1/2 tablespoons of cornstarch
For the muhallabiyeh:
- 2 cups of milk
- 2 generous tablespoons of Puck cream (or any cream cheese spread)
- 1/3 cup of cornstarch
- 2 Tablespoons of sugar
- 1 teaspoon of rose water, 1 teaspoon of orange blossom water
- Pour 2/3 cups of syrup into a measuring bowl. Add 1/3 cup of water. Mix and pour into a saucepan on medium heat.
- Meanwhile, dissolve 1 1/2 tablespoons of cornstarch into 1/4 cup of water. As soon as the syrup starts steaming, add the cornstarch mixture and stir continuously till it thickens. Strain through a sieve and pour into small serving cups. Garnish with raisins, pine nuts and rock sugar if desired.
For a muhallabiyeh recipe, click here.
For a jellab drink recipe, click here.
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