Merchants and manufacturers celebrate the beginning of Jallab sweets season in Upper Egypt with the end of October. It is an industrial and commercial season that many merchants await in the city of Nag Hammadi and different Egyptian governorates.
Only produced in Upper Egypt, the Jallab sweets are made of sugarcane.
Jallab is also known as "Khulu.”
Ali al-Sayed, a merchant from Upper Egypt, told the German news agency that the village of El-Kenaweya Bahri, east of the city of Nag Hammadi, is the most prominent in producing Jallab. People of the village have inherited their skills from their ancestors. There are 10 factories that produce Jallab in the region; a worker in this industry usually earns 150 Egyptian pounds per day, which is a high wage compared to other professions.
According to Sayed, other cities such as Beni Suef and Girga tried to produce Jalab. However, Nag Hammadi has always been a hub for this industry with its great skilled workers.
Because of the increasing price of sugarcane honey, the main compound used in the Jallab sweets, the weight of each Jallab piece drops and its selling price rises yearly. Merchants buy 100 pieces of Jallab at a price ranging from 90 to 150 pounds.
According to the merchant, the traders and manufacturers of black honey, who provide Jallab factories with honey, control the prices of Jallab.
Egyptian researcher Dr. Khadija Faisal Mahdi says Jallab is made from black honey. To cook Jallab sweets, they place a pot of black honey on fire until boiling point, and then they transfer it to potteries so it cools down. They pour it into molds of different sizes, put it in the sun to dry, and finally distribute the product on wholesalers, who supply it to retailers, sellers in markets, popular festivities, cemeteries, and sacred tombs.
She pointed out that Jallab is sold in popular neighborhoods of Cairo, Alexandria, Tanta and other governorates of Egypt. People of Qena and Nag Hammadi working abroad also take it as a gift to other Arab countries.
This article has been adapted from its original source.
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