Drinks

Date-grape molasses over crushed ice with pine nuts afloat — Ramadan in a glass.

1 version

Ruby hibiscus tea, hot in winter, iced in summer — Egypt's crimson welcome.

1 version

Thick, warm milk drink under cinnamon and nuts — winter's softest blanket.

2 versions

Apricot leather melted into Ramadan's golden iftar drink.

1 version

Frosted blender lemonade with mint — the drink of every Levantine summer lunch.

1 version

The cup that opens every majlis — cardamom-golden in the Gulf, dark and bitter in the Levant.

3 versions

Poured from a height until it foams — the Maghreb's liquid hospitality.

1 version

The Levant's wildflower infusion — the answer to every ailment and every long evening.

1 version

No coffee at all — hot water and orange blossom, Lebanon's gentle goodnight.

1 version

Sweet-sour tamarind, poured ice-cold from the shoulder jugs of Ramadan street vendors.

1 version

Bitter licorice brew, the acquired taste that owns Ramadan in Egypt and Syria.

1 version

Salted yogurt over ice — the only correct answer to sfiha, kebab, and summer.

1 version

The kettle that never leaves the stove — black tea, fresh mint, and no visit too short for a glass.

2 versions

Anise seeds steeped gold — the Levant's cure for coughs, colds, and restless nights.

1 version

Cinnamon-caraway tea heaped with nuts — brewed for new mothers and poured all Christmas season.

2 versions

One name, two drinks: Egypt's snowy coconut-rice cooler and the Hijaz's tangy fermented barley brew.

2 versions

Carob steeped black and sweet — the deep, smoky cousin of Ramadan's street drinks.

1 version