Jellab drink
Jellab drink

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, jellab drink. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Jellab is served today in traditional Lebanese restaurants and cafes as well as all the beaches that pepper the Lebanese coastline. A refreshing simple version of the rose flavoured drink that tastes slightly of sheesha (flavored tobacco). Taste one of the following drinks during your visit to Dubai: Karak In a city where coffee is a mark of traditional hospitality, sampling some refreshing jellab or a camel.

Jellab drink is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Jellab drink is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have jellab drink using 5 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Jellab drink:
  1. Make ready 1 cup jellab syrup
  2. Prepare 5 cups water
  3. Prepare 5 teaspoons pine nuts
  4. Take 5 teaspoons almonds
  5. Prepare 5 teaspoons raisins

Jellab Drink made from grape molasses and raisins mixed together and topped with pine nuts. Kafta bil Sanieh Ground meat baked in a pan. A refreshing drink made with a date or grape syrup and rose water with added water and ice. The ingredients of the drink may vary, sometimes pine nuts or raisins are added to the Jellab. Музыка онлайн: Jellab.

Steps to make Jellab drink:
  1. Pour the jellab syrup in a pitcher. Add the water and stir well.
  2. Serve in long glasses with crushed ice and add 1 teaspoon pine nuts, 1 teaspoon almonds and 1 teaspoon raisins to each glass.
  3. Present the jellab with a spoon in each glass.
  4. Note: Jellab syrup can be found in all grocery shops that sell food from the Middle East.

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