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Epicurious

Laban al Loz

This fragrant drink was a favorite in my home. Commercial varieties of a concentrated version (a syrup) have an unpleasant synthetic taste.

Recipe information

  • Yield

    serves 8

Ingredients

1 1/4 cups whole blanched almonds
9 cups water
1 cup sugar
3 or 4 drops of almond extract
2 teaspoons rose or orange-blossom water, or to taste

Preparation

  1. Step 1

    Grind the almonds as finely as possible in the food processor (do not buy them already ground). Add about 3 cups of the water and blend very thoroughly for several minutes. Pour into a saucepan, add the sugar, and bring to the boil. Simmer for a minute or two, then add the almond extract. Pour the rest of the water in, and leave to macerate overnight. Strain into a jug through a fine sieve or cheesecloth. Add rose or orange-blossom water and chill, covered, in the refrigerator.

  2. Variations

    Step 2

    In Morocco, they stir in 1/4 teaspoon pulverized mastic after boiling.

    Step 3

    In Iraq, they flavor with 1/2 teaspoon ground cardamom.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsCold DrinkBeveragesMiddle EasternAlmondNutRose WaterSimmerFood ProcessorCookbooks
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