🇸🇦 Saudi Arabia
Sobia
Jeddah's sobia is another creature: barley and bread fermented in clay-cool jars, tangy and barely fizzy, sold in red or white by Hijazi vendors at iftar.
🔪 Prep: 20 min🔥 Cook: 0 min📈 Difficulty: Medium
Cooking for
8 people
✨ What makes it special
Two-day fermented barley and bread base with cardamom and cinnamon, tinted red with hibiscus in the famous variant.
Ingredients
- 200 gbarley
- 2 pieces dried brown bread
- 2 Lwater
- 180 gsugar
- 1 tspground cardamom and cinnamon
- 2 tbspdried hibiscus (for red sobia)
Method
- 1
Soak the barley and bread in the water with the spices, covered, at room temperature.
- 2
Let it ferment 24 to 48 hours until pleasantly tangy, stirring once a day.
- 3
Strain, sweeten, and split the batch — steep hibiscus in half for the red version.
- 4
Chill well and serve at iftar, white glass beside red.
🍽 On your table
How this dish looks served for 8