November 13, 2010 • Category: Dessert
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.
20 Comments • Comments Feed
Delicious!!….I never thought that I will love Lebanese cuisine so much!!…I have no Middle East family or background, but this food is so appealing to me…..thanks for teaching me how to prepare this fantastic food in an easy way!!……Abrazotes, Marcela
On November 13, 2010 at 2:12 am
What a delightful pudding! I’ve never heard of this drink.
On November 13, 2010 at 4:36 am
This is so interesting Joumana. I’ve never heard of this before. I wish I could taste the original version. Perhaps if i ever visit Lebanon, I will!
On November 13, 2010 at 7:30 am
There are two Lebanese restaurants in Athens and I didn’t have the chance to visit them. With all the recipes you make I think I have made a big mistake which I must correct asap.
On November 13, 2010 at 8:39 am
A great idea! I love Jallab, it’s so refreshing.
On November 13, 2010 at 9:22 am
I am always learning about new things with you!!! I have never heard of this syrup andI am enthralled with the idea of incense permeating a syrup… what is the scent, I wonder??? Must try…. I think I’ll run to Brooklyn and hit up Sahadi’s once of these days!
On November 13, 2010 at 9:34 am
je en connaissais pas ce produit ça a l’air de ressembler à de la mélasse de grenade ??!!
On November 13, 2010 at 12:25 pm
Jellab must taste wonderful and the pudding is a wonderful way to use it! I wish we had a good Middle Eastern grocer nearby!
On November 13, 2010 at 12:40 pm
Bethany (Dirty Kitchen Secrets) says:
LOOOVE this Joumana… Great thinking! The pairing is wonderful, well done!
On November 13, 2010 at 12:42 pm
Lovely post! I’m picking up some Jallab syrup from my local ME market today!!!
On November 13, 2010 at 12:49 pm
Very interesting pudding indeed and looks delicious, bonne quesion on pourrait remplacer avec la mélasse de raisin?
On November 13, 2010 at 5:43 pm
Eve, en fait il y a un pudding dans la cuisine rurale libanaise qui utilise la mélasse de raisin! je viens d’essayer d’en faire, histoire d’apprendre. .
On November 13, 2010 at 5:48 pm
Joumana I am in love with your luscious puddings, they’re so smooth and silky.This is a very delicious two well loved flavors into one astounding pudding. It’s wonderful, I will be making it soon, it will be a big hit at my husband’s school reunion. Thanks a million.
On November 13, 2010 at 10:29 pm
I’ve never heard of jellab before. Next time I’m at my local Middle Eastern grocery store, I’ll look for it. Sounds really interesting and yummy! Thanks for introducing me to something new 🙂
On November 14, 2010 at 12:45 am
I love visiting your site almost every post I learn something new:-)
On November 14, 2010 at 1:04 pm
So, you get rose water, raisins and grape molasses all in one? I’m all over this dessert…no doubt refreshing in the hot summers of Beirut.
On November 15, 2010 at 9:32 am
Bria @ WestofPersia says:
Your parfaits and puddings are always so beautiful to look at. I can only imagine how lovely they taste. Nice job!
On November 15, 2010 at 5:33 pm
Oh my, so refreshing sounding, cannot wait to give this a try. It sounds simply amazing. Really just divine.
On November 24, 2010 at 1:39 pm
Rebecca Bauarschi says:
Hi Joumana. So interesting to read about the origins of Jellab. We were drinking it tonight with our iftar here in Riyadh. Any recommendations for yummy food in Lebanon? We’ll be there in a couple of weeks for Eid, we try and drive up to Chez Michel (near Farayya) every summer, but usually just stay in and around Beirut.
On July 31, 2012 at 11:00 am
@Rebecca: There are so many restaurants, I would definitely stop by Tawlet in Mar Mikhael (check their website first for the menu every day), if you like traditional mezze, then Abdel Wahab. So many others, new places in Zeituna Bay with the added benefit of people-watching!
On August 1, 2012 at 1:59 am