Articles/Dubyaza: An iconic Eid dish of the Hijaz

Dubyaza: An iconic Eid dish of the Hijaz

"الدبيازة" نجمة سفرة العيد في المنطقة الغربية

12 MAY 2020

Source

Source: Alaa Al-Bahrani

As soon as the start of Eid Al-Fitr is confirmed, it is commonplace to see women in the Western Region prepare the distinctive traditional dish “dubyaza” so it can take its rightful place as the centerpiece of the morning feast. When preparing it, you will inhale the sweet aroma of Qamar Al-Din and roasted nuts that the people of Jeddah, Makkah and Madinah are accustomed to. This dish has been prepared for many years and continues to be a key tradition.


History and origins

There has been much discussion about the origins of dubyaza; some believe it is an Ottoman dish while others believe it has its roots in Egypt. Another prevalent theory is that the dish comes from Makkah and was only enjoyed by the rich because of the high price of nuts. However, with the passage of time dubyaza became a staple of all households.

Nowadays, preparation is limited to the matriarch of the home and served on the morning of the feast.


Ingredients and benefits

Although dubyaza is classed as a dessert, it is also characterized by its health benefits such as providing the energy needed over the first few days of Eid after a long month of fasting. It is distinguished by its apricot color, jam-like texture, sweet taste and abundance of nuts that provide a satisfying crunch when chewed in the mouth.

Recipe

Ingredients

  • Qamar Al-Din
  • Figs
  • Apricots
  • Raisins
  • Nuts (walnut, pistachio, almond, pine)
  • Dried dates
  • 1 cup sugar
  • 1 cinnamon stick
  • 6 cardamoms
  • 3 cloves
  • 1 cup ghee
  • 2 cups water


Preparation

1. Cut Qamar Al-Din into small pieces, soak in boiling water and leave in the refrigerator overnight, stirring from time to time.

2. Soak figs, apricots and raisins in water for several hours, then drain well.

3. Take Qamar Al-Din from the refrigerator and mix with water and melted sugar.

4. Roast nuts then place in another container.

5. Put the ghee to boil, then add the cloves, cardamom and cinnamon for a few minutes until the smell spreads.

6. Add all the soaked fruits.

7. Add nuts to the fruit, then Qamar Al-Din mixture, and stir.

8. Leave the mixture on a low heat until tender.