How to make Egyptian and Hijaz sobia at home

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
Sobia

How to make Hijazi sobia

Hejaz 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
Hijazi Sobia

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