Rum baba the idea of soaking a dried Gugelhupf (a cake roughly similar to the baba and common in Alsace-Lorraine when he arrived there) or a baba with alcoholic spirit. Another version is that when Stanislaus brought back a baba from one of his voyages it had dried up. Nicolas Stohrer, one of his pâtissiers (or possibly just apprentice pâtissiers at the time), solved the problem by adding Malaga wine, saffron, dried and fresh raisin and crême pâtissière. The writer Courchamps stated in 1839 that the descendants of Stanislaus served the baba with a saucière containing sweet Malaga wine mixed with one
Wadi Rum with Rum. The area is centered on the main valley of Wadi Rum. The highest elevation in Jordan is Jabal Umm ad Dami at high (SRTM data states 1854 m), located 30 kilometres south of Wadi Rum village. It was first located by Difallah Ateeg, a Zalabia Bedouin from Rum. On a clear day, it is possible to see the Red Sea and the Saudi border from the top. Jabal Ram or Jebel Rum ( above sea level) is the second highest peak in Jordan and the highest peak in the central Rum, rising directly above Rum valley, opposite Jebel