Murabba

The word murabba is of Arabic origin. In Hindi, murabba () refers to preserved fruits or jams. ==History==

The 10th-century Arabic cookbook kitab al-tabikh by Abbasid author Ibn Sayyar al-Warraq dedicates an entire chapter to making fruit conserves (murabbayat). Medieval cookbooks included recipes for rose petal murabba. The 1867 dictionary Arabic–English Lexicon by Edward William Lane described murabba as "preserves, or confections" made with "inpissated juice" (). An 1895 translation by Socrates Spiro described (mirabby) in English as "jam" or "marmalade". ==Regional varieties==

India In India, popular fruits that are candied and left in Its own syrup are apple, fig, cherry, pear, Indian gooseberry (amla), raw mango, carrots, plum, quince, peach and winter melon. Mabroosha () is a Levantine pie filled with murabba. Antebikh () or ainabia () is a traditional grape murabba from Hebron flavored with anise seeds. Armenia The most popular fruits and other ingredients turned into murabba () in Armenia/Armenian cuisine are watermelon, watermelon rind, quince, pumpkin, apricot, mulberry, raspberry, pear, cherry, cornelian cherry, plum, pomegranate, and walnut. File:Murabba.jpg|Winter Melon Murabba from Nepal File:Təbriz Balqabaq Mürəbbəsi.jpg|Butternut Pumpkin jam or murabba in Tabriz, Iranian Azerbaijan File:Təbrizin müxtəlif mürəbbə növləri.jpg|Different types of murabba in Tabriz, Iranian Azerbaijan File:Fruit Murabba.jpg|Fruit Murabba from Bangladesh File:Walnut murabba.jpg|Walnut Murabba from Georgia File:مربى فواكه محفوظ ومغلف.jpg|Murabba assortment from Aleppo, Syria == See also ==