Jellab (جلاب) — Moroccan Date-Raisin Drink Topped with Pine Nuts

• 180 gMedjool dates, pitted (about 10–12 large dates)
• 120 gRaisins (golden or dark)
• 900 mlWater (for simmering)
• 10 mlOrange blossom water (adds floral lift)
• 15 mlFresh lemon juice (balances sweetness)
• 1 tspGround cinnamon
• 0.25 tspFine sea salt (sharpens flavor)
• 600 mlCold water (to dilute syrup)
• 24 cubeIce cubes (about 4 cubes per glass)
• 30 gPine nuts (lightly toasted)

Instructions

1. 1

   Place the pitted dates and raisins in a saucepan and add 900 ml water. Bring to a gentle boil, then reduce to a steady simmer so the fruit softens without scorching.

2. 2

   Simmer for 20 minutes, stirring every few minutes to prevent sticking and to help the dates break down. The liquid should darken and smell caramel-like, and the fruit should be very soft.

3. 3

   Remove the pan from the heat and stir in the cinnamon and salt while the mixture is hot. Let it stand for 5 minutes so the spice blooms and the syrup thickens slightly.

4. 4

   Blend the mixture until smooth using an immersion blender, or carefully transfer to a blender and process until fully pureed. Strain through a fine-mesh sieve, pressing firmly with a spoon to extract as much syrup as possible.

5. 5

   Stir the orange blossom water and lemon juice into the strained syrup. Cool to room temperature, then refrigerate for at least 30 minutes so the flavors meld and the drink serves cold.

6. 6

   To serve, divide 24 ice cubes among 6 glasses and add about 100 ml syrup to each glass. Top each with 100 ml cold water, stir well, then finish with toasted pine nuts (and 5 g raisins per glass if using) for the classic jellab look and texture.