Arabic & Levantine Pantry Guide
Erqsous (Irq al-Sus): The Traditional Syrian and Egyptian Licorice Root Ramadan Drink
Erqsous (also spelled irq al-sus or erk sous) is a deep-brown, ice-cold infusion brewed from shredded dried licorice root, cherished across Syria, Egypt, Lebanon and Palestine as a classic Ramadan iftar refresher. It delivers a bold, bittersweet herbal flavour and natural sweetness with zero added sugar.
The Sound of Brass Cups in Damascus and Cairo
In the old quarters of Damascus, Aleppo, Cairo and Jerusalem, the approach of sunset during Ramadan or a hot summer afternoon brings a familiar street sound: the rhythmic clinking of two brass saucers carried by the traditional erqsous vendor. Dressed in heritage attire and carrying a chilled ewer strapped to his hip, he pours the dark, foaming licorice infusion from high above the cup. The drink is made from the fibrous roots of wild licorice (Glycyrrhiza glabra), native to the riverbanks of the Levant and Mesopotamia.
How to Brew Erqsous at Home: The Baking Soda Steep ('Takhmir')
Turning raw shredded licorice root into velvety erqsous relies on a simple traditional curing step called 'takhmir': rub a cup of dried licorice root fibres in a bowl with half a teaspoon of baking soda (sodium bicarbonate) and just enough water to dampen the fibres like wet earth. Leave the bowl covered in a warm spot or on a sunny windowsill for one to two hours until the roots turn dark brown and fragrant. Then tie the mixture tightly inside a clean cheesecloth bundle and steep or slowly drip cold water through it until you have a rich, mahogany-black pitcher.
Naturally Sweet and Poured High for a Creamy Foam
Erqsous contains no added sugar at all – the licorice root itself provides a striking, lingering natural sweetness balanced by earthy herbal notes. Always serve it over plenty of ice, pouring from a height into each glass so a thick cap of creamy white foam forms on top.
