Sobia, a locally made barley drink, is a popular and traditional refreshment during Ramadan. Sobia is in high demand during the holy month by both young and old in Jeddah, Makkah and Madina. Tarek Al-Johaney, 42, who has been selling Sobia since he was 12, considers selling the local drink the most important part of his daily life during Ramadan. “I used to sell Sobia when I was a child with my father in Al-Arbaeen Street. We became well-known because we were usually in the same place every year,” he said. Al-Johaney sells three kinds of Sobia immediately after Al-Asr prayer from his white pick-up truck. “I sell white and red Sobia with raisins and tamarind. Most of the customers buy the white one because it contains the pure taste of barley,” he said. Al-Johaney said Sobia needs special preparation to make it taste good. It needs ingredients including barley, brown bread, cinnamon, sugar and cardamom. “We have to put the brown bread in a large pot for 24 hours with enough water. Then we boil the mixture adding some cinnamon and cardamom,” he said. “After that we filter the water using gauze and keep the drink in the refrigerator.” One-and-a-half liters of either white or red Sobia costs customers only SR6. Al-Johaney said that some people like to add some yeast to make it taste a little bit sour. “If you add the yeast to the drink you should drink the Sobia within 24 hours, otherwise the drink will be too old,” he explained. Al-Johaney does not make a lot of profit from selling the Sobia during Ramadan; he does this to keep alive the memory of his father. “Most of our regular customers usually ask about my father. When they learn that he has passed away, they got emotional,” he said.
