Arabic & Levantine Pantry Guide
Ramadan drinks: traditional refreshments for the iftar table
Traditional Ramadan drinks are cold fruit and herbal infusions served at sunset alongside water and dates: apricot qamar al-din, rose-scented jallab, tangy tamarind, ruby-red karkade and liquorice erqsous. Most are steeped or diluted from syrup in the afternoon and chilled in pitchers until iftar.
Qamar al-din, jallab and tamarind
Qamar al-din is a thick, velvety apricot drink made by soaking sheets of dried apricot paste in warm water, blending them smooth and adding a splash of orange blossom water. Jallab is a Levantine favourite prepared by diluting dark syrup made from date or grape molasses and rose water over crushed ice, topped with pine nuts and golden raisins. Tamarind juice, known as tamr hindi, has a sharp sweet-sour taste and can be brewed from blocks of dried tamarind pulp or mixed in seconds from concentrated syrup.
Karkade, erqsous and savoury yoghurt drinks
Karkade is brewed from dried hibiscus calyces, giving a deep crimson colour and a tart berry-like flavour that is served cold across Egypt, Sudan and the Levant. Erqsous is steeped from liquorice root and poured through a cloth for a dark, naturally sweet drink without added sugar. Alongside sweet pitchers, many tables also include cold salted yoghurt drink (ayran or laban) to pair with hot soup and rice dishes.
