Mulberry doshab

A rather unusual name - doshab - is characteristic of boiled, concentrated fruit juice. As you know, various types of doshab are usually made on the basis of apricot, grape or mulberry juice, and without the use of sugar.

The finished product has the consistency of a very thick sauce or syrup. As a rule, doshab plays the role of a magnificent seasoning for meat dishes and salads, and can also be used as a concentrate in the preparation of desserts, shorotz, halva, sujuk or churchhella. In addition, doshab, which is very common in the Caucasus region and in the Middle East, is an effective drug of natural origin.

In alternative medicine in Georgia, for example, mulberry doshab made on the basis of mulberry berries is used. A distinctive property of mulberry doshab is its ability to act as a natural sweatshop for colds. In addition, mulberry doshab helps with severe coughing, as well as in the presence of chronic constipation.

In Azerbaijan, for medicinal purposes, it is customary to use mulberry doshab for cardiovascular diseases, urticaria and scarlet fever, malblood, as well as as an effective hemostatic agent for uterine and postpartum bleeding.

It is worth noting that all syrups that can be purchased in the store will be really useful for human health, there is only one ingredient in the composition of this product. For example, the same mulberry doshab should be produced exclusively on the basis of mulberry berries.

Quality mulberry doshab is characterized by a thick and dense texture, like natural honey, while it is oily and dark. By the way, even despite the fact that there is completely no sugar in the mulberry doshab, it turns out to be very sweet. However, its taste is not as cloying as sugar sand, but more complex - it is rich in shades and has a pleasant aftertaste.

You can use mulberry doshab for culinary purposes in different ways: this thick syrup works well with bread, and it can also be mixed with butter or added to tea. In addition, you can make just an amazing dessert reminiscent of Italian granite - mulberry doshab with ice.

Interestingly, this kind of thick syrups are boiled from a wide variety of fruit juices: pomegranate, apricot or grape, dates, melons, watermelons, apples and pears. However, the mulberry doshab boasts the most useful properties. Nevertheless, cooking real mulberry doshab at home is quite problematic, since this process requires not only a large amount of fresh berries, but also more than one hour of constant attention.