🥤 5 Classic Ramadan drinks - Tangy, Fruity, and Creamy

5 Classic Ramadan drinks - Tangy, Fruity, and Creamy

Today we're going to be making 5 classic Ramadan drinks. Tangy Tamarind and Carob, Fruity Hibiscus and Qamar Al Din, and Creamy coconut sobia. These are perfect for quenching your thirst after a long day of fasting
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0:00 Intro
0:21 How to make Qamar Al Din
1:33 How to make Sobia
2:50 How to make Carob juice
4:15 How to make Tamarind juice
5:26 How to make Hibiscus
6:12 Taste test + Outro
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Ingredients:

Qamar Al Din
400g (14 oz) Qamar Al Din
1L Boiling water
300g (1/3 Cup) sugar

Sobia
475ml (2 Cup) Coconut Milk
350ml (1.5 Cup) Whole milk
2 Tbsp Rice flour
2 Tbsp Coconut milk powder
1/4 Cup powdered milk
1/3 Cup powdered sugar
1 Tsp Vanilla powder

Carob Juice
300g (1.5 Cup) sugar
250g (1/2 lb) Carob
2L boiling water

Tamarind Juice
200g Tamarind
1L boiling Water
300g (1 1/2 Cup) Sugar
1L water

Hibiscus Juice
1 Cup Hibiscus flowers
150g (2/3 Cup) sugar
1L (34 fl oz) boiling water

Directions:

To make Qamar Al Din:
1- Slice the qamar al din into small squares
2- Add the sugar and pour over the boiling water
3- Allow to soak for at least 4 hours
4- Blend the softened fruit and liquid together until completely smooth
5- Dilute with up to 1L of water if needed

To make Sobia:
1- Add the milk to a jug or bowl, and add the rice flour
2- Whisk together and place in the fridge. Allow it to soak for 4-6 hours
3- Strain the milk by pouring it through a cheese cloth
4- Add the remaining ingredients and the milk to a blender, blend on high speed until smooth and creamy

To make Carob:
1- Break the carob into small pieces, or grate it into a powder. Wash the carob and let it dry
2- Add the sugar to a pot over medium high heat and let it melt into a caramel
3- Once it liquidises, mix it with the remaining sugar. Turn the heat up to high and briefly burn the caramel for a few seconds
4- When it has a dark brown colour, add the carob and mix them together well
5- Add the boiling water and let this boil for 30-60 minutes
6- Remove the softened carob and place in the blender, add 2 cups of water and blend until liquidized
7- Strain the remaining liquid from in the pot
8- Strain the blended carob into the rest of the liquid
9- Dilute with water if needed

To make the Tamarind:
1- Break the tamarind into smaller pieces, and pour over the boiling water
2- Let it soak for 2 hours, then transfer to a pot
3- Agitate the fruit and turn the heat up to high
4- Add the sugar and remaining water, simmer for 1 hour
5- Pour the liquid out into a colander, then squeeze the fruit to extract any liquid
6- Strain the liquid through a cheese cloth or fine strainer
7- Dilute with water if needed

To make the Hibiscus:
1- Place the hibiscus flowers in a bowl, wash with cold water and drain
2- Pour boiling water over the hibiscus and add the sugar
3- Mix well and allow to steep for 2-6 hours
Serve as is, or dilute with water if needed

[MiddleEats]

If you're a tang gang member, you'll definitely want to try out the tamarind juice. It's got a uniquely sour and tangy flavour that just scrunches your face up good!

Hope you enjoyed the video, and if you're interested in supporting the show, check out our patreon. www.patreon.com/MiddleEats. See you on Sunday for our weekly recipe.

[ClearlyPixelated]

In Mexico, the hibiscus drink you made is called Agua de Jamaica. It is one of my favorites!! Thank you for sharing!

[noonoo]

I love karkadeh, it’s very popular in Sudan and hibiscus is actually the national flower of Sudan. Definitely want to try some of the others too

[SparklesRMNA]

Hibiscus is common in so many places in the world! We have the same drink in west Africa, it’s called bissap! It’s also frozen and served as a treat

[zeinraafat]

Man I've just discovered your channel few days ago and although Im egyptian in Egypt you've become my only legit reference for middle eastern food ❤️❤️

[fareezaghany]

I love the content you’re doing for Ramadan; thank you

[stericnz]

Your channel intrigued me because I'm very fond of middle eastern food and I found this episode particularly interesting because I know nothing about Ramadan.

[Tuzganaq]

Ramadan kareem!

I've made both Qamar al-Din, Tamarind juice and the Hibiscus juice for my İftars and Suhurs. The Hibiscus drink reminds me of my childhood, in a very lovely way. The Tamarind drink has such a cosy tanginess, and the Qamar al-Din feel like creaminess in a liquid shape. Unfortunately, I cannot find Carob anywhere (I live in the western part of Sweden), but I will definitely try the Sobia (even though I'm not a huge fan of coconut). 😋

[sanjida_hasan]

Simply amazing, so unique & vibrant.

[jiyan]

In Iraq Kurdistan we have a drink made of raisins which is so good. It’s raisins with mint and another type of flower/herb that smells really good but forgot what’s it’s called.

[juglardelzipa]

this is all mexican "aguas frescas"! the al-andalus connection!

[TacticalKiwi]

So I make hibiscus tea the same as you, but I also find that adding some lime juice helps brings a a nice citrus flavor to it. Add some ice and its a perfect hot summer day dring!

[JKalox]

Thanks for sharing the hibiscus drink! Came out delicious

[a.h.s.]

Favourite is Karkadyh, best drink ever. Best flowers straight from Aswan

[flamensherd]

I love your channel and videos. I'd definitely buy a cookbook if you were to ever make one! alternatively, do you have encompassing middle eastern cookbook to recommend?

[امعبدالله-ضفس]

your channel is so amazing and its so interesting to watch!! i live in Russia and sometimes i don't have all the ingredients needed in recipe but it is still very tasty :) i've already cooked a middle-east yellow rice following your recipe and it came out so tasty!

[muneeb-khan]

Damn, need to find my nearest middle eastern shop. These look phenomenal for iftaar!

[DeliciousTurkishFood]

Happy Ramadan 😊 Thank you so much for your delicious recipes 😋❤

[truth]

I love the coconut milk the best. Sobia

[hollish]

I really want to try the apricot and the tamarind.