World Bulletin / News Desk
Subya, the Hijazi drink, is an essential item on every Iftar table during Ramadan. However, Subya is not just a drink; it is a tradition passed down through generations, when mothers and even grandfathers took great pride in making them over the years, reported on Saudi Gazette.
Amal Hijaz, a resident of Jeddah, said, “It is a recipe passed down to young children. The drink is habitually served in Ramadan on the streets of Saudi Arabia.”
“Subya is a thirst quencher that cools down your senses and gives you the strength you need after a day of fasting,” Hijaz added.
The pure and white Subya is made of barley soaked overnight. Afterwards, ingredients like cinnamon, rose water, cardamom, and sugar are added to the mixture.
“You have to make sure the mixture of bread and water is filtered, separating both. Then you can add sugar and serve it with ice,” said Bilal Bakri, a construction worker living in Jeddah.
Essentially Subya is a barley drink, however, different households have different ways of brewing the sweet drink. The locals take great pride in offering it to guests as a kind gesture of hospitality, while others consider it as profitable venture during Ramadan.
“You see young kids on pickup trucks selling the colored Subya in transparent plastic bags everywhere between Asr and Maghrib prayers. It helps some put food on the table and for some it is an integral part of Iftar,” said Adel Halawi.
“Especially during the hot summer this Ramadan, it is an ideal drink that cools your mind and reboots your system for the night.
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