Sobia is one of the most famous Ramadan drinks It gives fasting people a wonderful feeling of hydration, and in addition to its delicious taste, it is rich in sugars and the energy we need after long hours of fasting. The historical origin of Sobia goes back to the Mamluk era. From Egypt to many Arab countries, sobia moved to be manufactured by other countries in different and diverse ways, but in our time it is Sobia The Egyptian one is the most famous, followed by the Hejazian Sobia, which refers to the country of Hejaz. Learn about how sobia works in the two countries.
How to make Egyptian sobia at home from Chef Naglaa El-Shershaby
Egyptian sobia is famous for its distinctive coconut taste. It consists of milk, sugar and coconut, and rose water can be added as desired.
Ingredients of Egyptian sobia:
A cup of powdered milk
A cup of powdered sugar
A cup of coconut
1 cup Chantilly cream powder
Vanilla
milk milk
How to make Egyptian sobia:
Add the powdered milk, sugar, coconut, Chantilly cream, and vanilla to the grinder and grind them well
We take the mixture out of the grinder into a pot on the stove, stir it well several times, then let it cool
We leave the amount in a clean, dry jar to preserve it, then use as much of it as needed
To serve, add a spoonful of the mixture to a cup of milk and water, stir well, and serve cold
Sobia
How to make Hijazi sobia
Hejazi sobia and bread are famous for being prepared with barley as a primary ingredient in addition to cardamom.
Ingredients of Hijazi sobia
A cup of crushed barley
4 loaves of dry bread
A teaspoon of ground cinnamon
A teaspoon of ground cardamom
A teaspoon of rose water (optional)
Sugar as desired
liter of water
How to make Hijazi sobia:
Crumble the bread into small pieces, put it in a pot on the fire containing water and sugar, and stir well until the mixture melts and becomes homogeneous.
After the mixture is homogeneous, add the cinnamon, barley, and cardamom and stir again
We remove the pot from the heat, then leave the mixture aside until it cools, then put it in the refrigerator for 24 hours
After a full day, filter the mixture well, then add rose water to it, stir well, and serve it cold
Hijazi Sobia