Vayera Recipe – Shrab al Loz, Sweet Almond Milk

Poopa Dweck

In the Aleppian Jewish community, the acceptance of a man’s proposal of marriage by his beloved triggers a cascade of events unrivaled in the Jewish life-cycle. Beginning with the night of the proposal and concluding with seven nights of banquets after the wedding ceremony, these are among the most festive occasions in Aleppian Jewish culture. The Meeting of the Family, formally known as the kinyan (Hebrew for the formal execution of an agreement), takes place at the home of the bride-to-be’s family after the couple’s engagement is announced. This rather small gathering attended by the relatives of the engaged couple is their first chance to meet and welcome one another into their respective families. The minute a guest sees any of the parents of the engaged couple, he or she says, “Mabruk!” (Arabic for “congratulations”). The celebrating parent responds with “Abalek,” an expression that means “wishing you the same good fortune for your children.” If the guest does not have any unmarried children, the proper response is “abal il zghy’reen,” meaning “May the same happen for your grandchildren.” The girl’s family usually prepares an array of dishes and sweets for the event, such as several maza salads, kibbeh nabelsieh (Golden Ground Meat–Filled Bulgur Shells), laham b’ajeen (Miniature Tamarind Minced Meat Pies), ka’ak bi’loz (Almond Cookie Wreaths), and a few helous (candied fruits). Shrab al loz (Sweet Almond Milk) is served, too. Traditionally it is passed around on silver trays to guests entering the home. Symbolic of fertility, the intoxicating fragrance of this drink is unmistakably romantic and a special treat. The almond paste can be stored in the refrigerator for up to 2 weeks or in the freezer for several months. This is convenient because it takes time to prepare and can be done in advance for special occasions [adapted from Aromas of Aleppo, pages 362 and 312].

2 cups almonds, blanched and peeled

3 cups sugar

2 teaspoons rose water

1. To make the almond paste, grind the almonds in a food processor with 1 teaspoon of water to obtain a pasty consistency. Process for about 1 minute, or until the paste holds together when squeezed between your fingers.

2. Transfer the almond paste to a medium bowl and add the sugar and 1 cup water. Stir the rose water into the almond mixture. Separate the mixture into 3 to 4 batches. In a blender, blend each batch on a high-speed setting for 3 minutes, or until the mixture is smooth and creamy.

3. Pour the almond mixture into jars and refrigerate. When ready to serve, mix 2 parts water to 1 part prepared almond mixture. Serve chilled over crushed ice in tall glasses.

Yield: 4 to 6 servings

Poopa Dweck is an expert on the cuisine and culture of Syrian Jews. She lives in Deal, New Jersey, USA, with her husband Sammy, and has five children. Poopa is a highly active community leader, and frequently lectures and performs cooking demonstrations. She is also the founder of the Jesse Dweck City Learning Center and Daughters of Sarah and the cofounder of the Sephardic Women’s Organization.