Almond conserve (لوز مربّى, lawz murabba)

This delightful recipe is included in the 11th-century pharmacological encypclopedia compiled by the Baghdadi scholar Ibn Jazla. It requires large fleshy almonds, which are first boiled in dibs (date syrup) before being left to rest for a couple of days. The final stage involves some more boiling in syrup, after which they are stored in a glass jar. The result is essentially candied almonds, which, in addition to being delicious, are also useful against coughs. Though it was primarily intended to be eaten by itself, the conserve also appears in a number of recipes, such as a rhubarb stew (ريباسية, ribasiyya).

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