AI-generated image
Doshab
Doşab: Nakhchivan grape or mulberry juice boiled to a thick syrup
In the dry, sunny exclave of Nakhchivan, between Armenia and Iran, villages press their late-summer grapes and mulberries and boil the juice for hours in big copper cauldrons until it becomes doshab, a dark, sticky syrup used as a sugar through the winter: spread on bread with butter, stirred into halva, or mixed with snow or water as a drink. A common mistake is skipping the clearing step; cloudy juice gives a gritty, sludgy syrup. Chef's tip: village cooks clear the juice with a spoon of white earth; at home, let it settle overnight in the fridge and pour it off the sediment before boiling, which gives a clear, glossy doshab.
- Total time
- 200 min
- Difficulty
- medium
- Serves
- 20
Ingredients
For the doshab
- 1 tbsp lemon juice
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Pour 12 ½ cups fresh unsweetened grape or mulberry juice into a tall container, cover and leave in the fridge overnight so the sediment sinks.
Step 2: Carefully pour the clear juice into a wide, heavy pan, leaving the sediment behind. Common mistake: pouring it all in; the syrup turns cloudy.
Step 3: Bring to the boil and skim off the foam for 10 minutes.
10 minStep 4: Simmer uncovered over a medium-low heat for 2½–3 hours, stirring more often as it thickens, until reduced to about 400 ml and it coats a spoon like runny honey.
170 minStep 5: Stir in 1 tbsp lemon juice, cool and bottle. Keeps 6 months in a cool, dark place.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 0 g
- Carbs
- 15 g
- Fat
- 0 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does doshab take?
- About 200 minutes in total: 20 minutes to prepare and 180 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of lemon juice?
- Lime juice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Vegetable brown stock
A hearty stock that's simmered for 2 hours, then blended and strained, so the potato gives it body. Its deeper flavour suits thick soups, gravies and stews. Freeze it in portions so it's ready when you need it.
Chaat masala
Chaat masala is the tangy, salty, slightly sulphurous sprinkle that makes chaat taste like chaat. Dried mango (amchur) gives the sourness and black salt the distinctive savoury edge. Sprinkle it over fruit, salads, raita, chips and street-food snacks.
Indian
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.