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A glass of sobia, the white Egyptian coconut and rice drink
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🇪🇬 EgyptianLarawan: موسى · CC BY-SA 3.0 ↗

Sobia (Coconut and Rice Drink)

Rice and coconut soaked, blended with milk and sugar, strained and served over ice — white, thick and cold. It is the drink Egyptians break their fast with through Ramadan. The original was something else entirely: a fermented rice-water beverage, alcoholic, and more than a thousand years old.

Pinagmulan

Recipe ni Egyptian street kitchens · 🏺 Traditional · The cart-and-counter side of Egyptian food — fried, griddled and stacked, sold from dawn to late night on Cairo and Alexandria streets.

Egypt · the Ramadan drink — An ownerless traditional drink, so no cook is credited. The cited article confirms sobia as a cold beverage commonly consumed in Egypt and Saudi Arabia with each country having its own version; that the Egyptian one is prepared from a mixture of coconut, rice and milk and typically served with ice; that the original sobia was an alcoholic beverage made in Egypt from fermented rice water without coconut and likely dates back over 1,000 years, while the modern Egyptian version is non-alcoholic and non-fermented and adds coconut, milk and sometimes vanilla; that it is one of the most popular beverages in Egypt, mostly consumed during Ramadan; and that Egyptian pilgrim caravans brought it to the Hijaz, where the Saudi version is fermented from wheat flour, malt, sugar and spices. The soaking time, the double straining and the quantities are this book's own.

Karagdagang impormasyon sa Wikipedia ↗

Panoorin habang niluluto · 3 na video

Muhammed the Egyptian CookMuhammed the Egyptian CookThe Cook Girl
⏱ 260 min🍽 6 na serving🔥 240 kcal🇪🇬 Egypt
VegetarianHalalWalang gluten

Mga hakbang

  1. Rinse the rice and soak it with the coconut in the 1 L of water for 4 hours at room temperature, or overnight in the fridge.

  2. Blend the whole lot — soaking water included — on high for 2 full minutes until it is as smooth as it will go.

  3. Strain through muslin or a fine sieve, squeezing hard, and discard the solids.

    💡 Strain it twice if you have the patience. One pass leaves a chalky grit that settles at the bottom of the glass within a minute.

  4. Stir in the milk, sugar, vanilla and coconut milk until the sugar has dissolved completely.

  5. Chill at least 3 hours. Stir well before pouring — it separates — and serve over plenty of ice with coconut scattered on top.

💡 Mga tip

  • Egyptian sobia is sweet, white and non-alcoholic; the Saudi version is a fermented drink of wheat flour, malt, sugar and spices and tastes nothing like it. Egyptian pilgrim caravans took the name there centuries ago.
  • It keeps two days in the fridge and always separates — that is the drink, not a fault. Shake the bottle.

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