~177 cal · 2g protein · 28g carbs · 8g fat (estimated, per serving)
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Dark iced drink topped with pine nuts and raisins
🇱🇧 Beirut
Jallab is a Levantine Ramadan favorite, a dark syrup of date and carob molasses subtly smoked with incense, then diluted and poured over crushed ice. In Beirut it arrives crowned with floating pine nuts and golden raisins — sweet, cooling, and faintly mysterious.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1/2 cup jallab syrup (date + grape molasses)
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3 cups cold water
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1 tsp rosewater
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to serve crushed ice
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3 tbsp pine nuts and golden raisins, to top
Instructions
1
Stir the jallab syrup, water, and rosewater together.
2
Taste and adjust the sweetness with more syrup or water.
3
Fill glasses with crushed ice.
4
Pour the jallab over.
5
Float pine nuts (or pepitas) and raisins on top and serve with a spoon.
Beirut tradition.
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🌏 While it simmers — know your destination
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Beirut. The Levant’s table, where lentils and onions become poetry.
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Lebanon. The Levant’s mezze table, generous by definition.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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