Harraz Carob 100% Natural Jallab (تمر and 50 similar items

Jallab or Kellab (????, jall?b) is a type of Fruit Syrup popular in Egypt made from Carob,Dates, Grape Molasses, Pomergrant, Rose Water.. Sometimes Pomergrant Syrup is used in preparing it and might be Smokedwith Egyptian Incense It is usually sold with Crush Iced and garnished with pine nuts and raisins.[2] Jallab is especially popular in the Egypt during Ramadan also Erk Al Sous,Khaaroub, Qamar Al Deen A popular Ramadan drink Jallab is especially popular during the month of Ramadan, when it is consumed after sunset to break the fast. It is believed that the date-based syrup helps to replenish the body after a long day of fasting. Jallab is a sweet, refreshing Middle Eastern fruit syrup drink popular Enjoyed in Egypt, especially during Ramadan. It is made from a syrup of Dates, Grape Molasses, and Rose water, diluted with water and served cold with ice. Significance in Ramadan Jallab is a traditional beverage during the holy month of Ramadan, served at iftar to break the day's fast. Since it is made from nutrient-rich ingredients like dates and grape molasses, it helps replenish the body with essential minerals and sugars after a day of fasting. Refreshing qualities: Served chilled over crushed ice, its sweet and floral profile is a popular thirst-quencher in the evening. Traditional ritual: For many, the sight and taste of jallab evoke a sense of for traditional Ramadan customs. Jallab and other popular Egyptian Ramadan drinks While popular in Egypt, Jallab is one of several traditional beverages enjoyed during Ramadan. Other common drinks often found on Egyptian tables at iftar include: Qamar al-Din: A juice made from apricot paste. Kharoub: A carob-based drink. Tamr Hindi: A drink made from tamarind. Sobia: A starchy, milky drink made from fermented bread or coconut powder. Karkadeh: A sweet, bright red hibiscus tea. Jallab preparation . Ingredients: Jallab syrup (date and grape molasses), rose water, cold water, crushed ice, and garnishes. Method: The syrup is diluted with cold water and rose water, poured over ice, and typically garnished with pine nuts and raisins. Smoked flavor: Some variations are traditionally incense to give the drink a distinct, musky aroma.