Sobyah, a traditional Hejazi Ramadan drink

There are many types of food and drink that make Ramadan special for Hejazis since certain foods remind us of old traditions that we pass onto our children in order to keep our heritage alive.
My grandmother is a Makkawi known for her extraordinary Hejazi food. In Ramadan, she takes this to a whole new level, from her soup to her famous banana masoub. Now that Ramadan falls during the summer season, it is the perfect opportunity to share one of her beverage recipes, Sobyah, so you can enjoy a chilled glass of this dated delight in the hot weather. Sobyah is a local refreshment drink made especially in Ramadan. The drink is in high demand during the holy month in the Western Province.
People can buy ready-made Sobyah from street peddlers and local markets, especially in Makkah. My grandmother told us that in the old days, stay-at-home moms would make Sobyah and send their young boys to sell it just before Iftar to pilgrims to enjoy during their visit to Makkah for Umrah.
I have seen my grandmother make Sobyah for years. She makes it in early Ramadan and distributes it to family and friends to break their fast with, swearing by its ability to provide energy.
This drink should be served cold and you can add ice as needed. Some prefer to crush the ice with the beverage in a blender.
Sobyah comes in different colors, but genuine Sobyah is beige or off-white. Many like to make it colorful and festive by adding tasteless food coloring for it to become bright red or purple.
Preparing Sobyah is very simple. All you need is some barley, brown bread, cinnamon, sugar and cardamom.
Instructions:
1) Soak the brown bread and barley in a large pot of water for 24 hours, making sure you have enough water to cover both ingredients.
2) Cook the soaked ingredients. After bringing to the boil, turn the stove off and add the cinnamon and cardamom, then leave to soak for another day.
3) The next day, take the mixture and try to pour it into another pot through a strainer because all you need is the liquid. Add sugar, place in the fridge and serve cold.
My grandmother recommends you drink the Sobyah within two days, as it begins losing its nutritional value and spoiling by the fourth day.

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