A Fermented Drink Dating to Medieval Egypt

When the fast breaks during Ramadan in Egypt, the streets come alive with the sound of clinking cups and cutlery scraping against plates. Alongside plates heaped with molokhia and spiced lentil soup, it’s common to see a thick, milky drink being served. Known as sobia, this regional drink is made from a blend of coconut, rice, milk, and sugar. 

Dating to medieval Egypt, the beverage has spread across the region and undergone many changes since its origins. One thing that has endured is sobia’s unwavering popularity. 

The evolution of sobia

The exact origin of sobia is difficult to pinpoint, though most historians believe the drink was first prepared in medieval Egypt. 

Early recipes combined grains such as rice with water or milk before the mixture fermented naturally. At the time, fermentation was a common preservation method in Egypt, often used to store nutrient-rich foods for long periods. The end product was a lightly effervescent, slightly alcoholic drink, known for being both refreshing and nourishing.

Over the centuries, as Egypt’s Islamic culture deepened and culinary practices evolved, sobia’s alcoholic past was gradually replaced by nonfermented versions, making it suitable for everyday consumption.

Today, nonalcoholic sobia is enjoyed throughout the country. 

The beverage is typically made by blending rice, milk, and coconut. After preparation, the mixture is strained and served very cold, sometimes thick and spoonable, other times light and milky. 

The flavor is best described as creamy, with a subtle nuttiness from the coconut. “Cooling, refreshing, and sweet,” says Cairo-based chef Kareem Abdelrahman. “During my teenage years, I remember enjoying it at Cairo’s famous juice and fruit shops around my school.” 

Its sweetness varies depending on the vendor, as the flavor is sometimes enhanced with syrups. “Nowadays, most vendors would add vanilla or other sweet flavorings,” says Abdelrahman. “It can be further elevated with rose water and garnished with pistachios, for more of an upscale version.”

The drink is particularly popular during Ramadan because of its nutritious nature; the grains in sobia are valued for their slow release of energy, while milk and coconut provide natural fats and electrolytes. In the context of fasting during hot summer months, the drink’s cool temperature also helps soothe and rehydrate the body. 

“It is definitely more of an energy booster,” says Abdelrahman. “When you are stuck in traffic during Ramadan, people will distribute dates and drinks to drivers in their cars so they can still break their fast while on the move. They often ladle sobia straight into plastic bags for you to drink from.”

Beyond Egypt: regional variations of sobia

In Saudi Arabia, sobia has taken on distinct regional identities, particularly in the Hejaz region, home to the holy cities of Mecca and Medina.

“Sobia has deep roots in the Hejaz region,” says Saudi chef Nawal Al Khalawi. “It’s been made and shared for generations. You’ll often see large barrels of sobia sold by local families during Ramadan, each with its own traditional recipe passed down over time.”

The recipe differs from the Egyptian version. “In Saudi Arabia, the classic base is barley, rice, or wheat bread,” says Al Khalawi. “These are soaked and fermented slightly with sugar, milk, and sometimes coconut or cardamom.”

In comparison to the rich sweetness of the Egyptian version, Hejaz-style sobia is a tangy, slightly fizzy drink with a malty undertone. “The combination of ingredients also gives it an earthy grain depth with a touch of sweetness and spice that feels nostalgic,” says Al Khalawi.

Similar to the Egyptian variety, sobia is strongly associated with Ramadan in Saudi Arabia. “After fasting, it’s one of the first drinks people reach for at iftar (the meal eaten after sunset),” says Al Khalawi. “It’s cool and energizing — enough to gently wake up the stomach before heavier foods.”

Different variations of sobia exist beyond Egypt and Saudi Arabia. “Yemeni versions lean more toward grainy, spiced variations,” says Al Khalawi. In some parts of the Persian Gulf, the drink takes on fruitier notes or a lighter texture. Even within Saudi Arabia, Al Khalawi notes, no two households make it the same way. “Some add cinnamon, others prefer coconut or a touch of vanilla. That’s what makes sobia special — it’s a drink with personality.”

Modern variations have seen experimental twists on the classic. “We once turned sobia into an ice cream, and it was a huge success,” recalls Abdelrahman. “It had that familiar nostalgic flavour, just in a new form.”