Egyptian Sobia Drink
Abuja, Nigeria · Voir toutes les recettes
Aperçu
Sobia is a cold, sweet, milky-white Egyptian drink made from soaked rice blended with coconut and milk, strained and chilled. It belongs to Ramadan almost entirely. Through the fasting month it is sold from carts and shops across Egypt in tall chilled bottles, and it is one of the drinks people break their fast with, sweet, cold and filling after a day without food or water. Outside Ramadan it largely disappears. The method is a soaking one rather than a cooking one. Rice is ground fine and left in water for several hours, which draws out the starch and gives the drink its body. That starchy rice water is then blended with coconut milk, powdered milk, sugar and vanilla, strained, and chilled thoroughly. The result is thicker than a flavoured milk and thinner than a smoothie, with a gentle coconut fragrance and a soft white colour that gives it its name. It shares an idea with horchata, the Spanish and Mexican drink made from soaked rice or tiger nuts, though the two developed separately and taste quite different. Serve very cold, lukewarm sobia is unpleasant.
Note de Patrimoine AFN
Sobia is an Egyptian drink strongly associated with Ramadan, made by soaking ground rice to extract its starch and blending the resulting liquid with coconut, milk and sugar. It shares its underlying method with horchata.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Grind the rice to fine powder.
- 2
Combine water and rice powder in a bowl and let it set for at least six hours in the fridge.
- 3
Add the rice water and the rest of the ingredients in a blender.
- 4
Blend very well, might take you 3-4 minutes until well combined.
- 5
Strain with cheese cloth, coffee filter or tea strainer.
- 6
Chill and serve.
Notes de l’Africook
- Soak the ground rice for the full time, six hours or more. Short soaking gives a thin, watery drink with no body.
- Grind the rice as fine as you can before soaking. Coarse rice releases less starch.
- Blend thoroughly, then strain. Grit that survives the strainer settles unpleasantly at the bottom of the glass.
- Chill it properly. Sobia is a cold drink and does not work at room temperature.
Questions fréquentes
When is sobia drunk?
Almost exclusively during Ramadan, when it is sold from carts and shops across Egypt and drunk at iftar to break the fast. Being sweet, cold and filling makes it well suited to that moment. Outside the fasting month it is much harder to find.
Is it the same as horchata?
They share a method, soaking a starchy ingredient and straining the liquid, but they developed independently and taste quite different. Spanish horchata is traditionally made from tiger nuts, Mexican horchata from rice with cinnamon. Egyptian sobia uses rice with coconut and milk, giving a richer and more fragrant drink.
Why is mine thin?
The rice was not soaked long enough, or not ground fine enough. The body of the drink comes entirely from starch drawn out of the rice during a long soak, so six hours or more makes a real difference. Grinding the rice to a fine powder first substantially increases how much starch is released.
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