Murabba
| Murabba | |
|---|---|
|
Peach murabba | |
| Course | Dessert |
| Region or state | Caucasus, Central Asia, South Asia |
| Main ingredients | fruits or berries, sugar |
 Cookbook:Murabba  Murabba | |
Murabba also murraba or murrabo (see murabba for more names) is an Arabic word that refers to savoury or sweet jam pickle or achar in many regions of Pakistan, North India, Azerbaijan, Iran, Armenia and Georgia. It is traditionally sweet, prepared with raw mangoes, plums, apricots, sugar, and spices, and resembles a fruit preserve, such as apricot conserve or orange marmalade.
Fruit Murabba
A popular fruit that is candied is apple, gooseberry (amla), mango which can be preserved for long periods both as a wet murabba and a dry version, and is said to have medicinal properties.[1] It is widely used in Indian traditional and folk medicine.
Allam Murabba
Allam Murabba (ginger brittle) is made from ginger, sugar etc. It is cooked and cut into round pieces. Allam in Telugu-language is ginger, hence the name.
In Georgia
Murraba is also made in present day Georgia, but it is made of strawberries and cherries and local fruits. When the Gurjs travelled to India, they adapted the recipe to use the local mango, which became a traditional favorite of the Gujaratis over the years. Georgians make murraba once a season and fill their pantries with bottled murraba. These same jams are preserved for most Iranian sweet dishes, enjoyed with bread and tea at breakfast time.
Similar products
Similar confections are also made in Eastern Europe (Belarus, Russia, and Ukraine), where they are called varenye.