The consumption of soubiya, a drink once the preserve of Makkah and Jeddah, is becoming something of a tradition at Ramadan tables around the rest of the Kingdom and the Gulf. The beverage contains a high concentration of starches, and was originally made by soaking barley. These days, however, it is more often made from dried bread and soaked raisins. Added to these are barley, cinnamon, cardamom, water and sugar, all of which are blended and fermented for up to three days. “There are two types of soubiya,” says Fahd Rajab. “The white and red type which is made from barley, and the black which uses tamarind. It's not just people from Makkah and Jeddah who are buying it either. They are coming from Taif and Madina to pick up large amounts, and it's even becoming popular for iftar meals in Kuwait, Bahrain and Qatar.” “However,” Fahd warns, “only Makkans can make the perfect soubiya.” “I don't have any fizzy drinks at the table,” says soubiya fan Ali Al-Maliki. “Soubiya has its own special flavor and everyone in my family drinks it in Ramadan. It's a real thirst quencher.” Fans of the beverage say it has proven medical benefits, with barley-based soubiya purportedly effective in reducing cholesterol due to its high percentage of fiber. Other benefits follow chilling and fermenting which increase the content of lactic acid. “It's not the kind of thing you want to keep in the fridge for weeks and then serve to your family, though,” advises one street vendor. “If stored for long enough it can turn into intoxicant.”
