Egyptian Drinks 2017-11-03T17:51:31+00:00


 is the national drink in Egypt, followed only distantly by coffee, prepared using the Turkish method. Egyptian tea is uniformly black and sour and is generally served in a glass, sometimes with milk. Tea packed and sold in Egypt is almost exclusively imported from Kenya and Sri Lanka. Egyptian tea comes in two varieties, kushari and sa‘idi.

Kushari tea (شاى كشرى), popular in Lower Egypt, is prepared using the traditional method of steeping black tea in boiled water and letting it sit for a few minutes. It is almost always sweetened with cane sugar and often flavored with fresh mint leaves. Adding milk is also common. Kushari tea is usually light in color and flavor, with less than a half teaspoonful of tea per cup considered to be near the high end.

Sa‘idi tea (شاى صعيدى) is common in Upper Egypt. It is prepared by boiling black tea with water for as long as five minutes over a strong flame. Sa‘idi tea is extremely strong and dark (“heavy” in Egyptian parlance), with two teaspoonfuls of tea per cup being the norm. It is sweetened with copious amounts of cane sugar (a necessity since the formula and method yield a very bitter tea). Sa‘idi tea is often black even in liquid form.

Tea is a vital part of daily life and folk etiquette in Egypt. It typically accompanies breakfast in most households, and drinking tea after lunch is a common practice. Visiting another person’s household, regardless of socioeconomic level or the purpose of the visit, entails a compulsory cup of tea; similar hospitality might be required for a business visit to the private office of someone wealthy enough to maintain one, depending on the nature of the business. A common nickname for tea in Egypt is “duty” (pronounced in Arabic as “wa-jeb” or “wa-geb”), as serving tea to a visitor is considered a duty, while anything beyond is a nicety.

Hibiscus tea:

is a herbal tea made as an infusion from crimson or deep magenta-coloured calyces (sepals) of the roselle (Hibiscus sabdariffa) flower. It is consumed both hot and cold.

It has a tart, cranberry-like flavour, and sugar or honey is often added to sweeten it. The tea contains vitamin C and minerals and is used traditionally as a mild medicine. In west Sudan a white hibiscus flower is favoured for its bitter taste and is customarily served to guests.

Hibiscus tea contains 15-30% organic acids, including citric acidmalic acid, and tartaric acid. It also contains acidic polysaccharides and flavonoid glycosides, such as cyanidin and delphinidin, that give it its characteristic deep red colour.


is considered a part of the traditional welcome in Egypt. It is usually prepared in a small coffee pot, which is called dalla or kanakaha in Egypt. It is served in a small cup made for coffee called fengan . The coffee is usually sweetened with sugar to various degrees; ‘al rihamazbout and ziyada respectively. Unsweetened coffee is known as sada, or plain.


Sobia :

 is another beverage traditionally served during Ramadan. It is a sweet  coconut flavored rice milk, usually sold by street vendors.

Amar al-din:

a thick drink made by reconstituting sheets of dried apricot with water. The sheets themselves are often consumed as candy.

sugar cane:

juice is called ‘aseer asab and is an incredibly popular drink served by almost all fruit juice vendors, who can be found abundantly in most cities


Popular syrup famous Arab and especially in the Levant and in Egypt and the Hijaz and orchid plant known species of orchids, is cultivated for decoration as a plant and has tuberous roots of black from the outside and white from the inside and narrow papers are often stained with black and the stem of violet flowers and is famous for its white starchy powder It is made of the famous orchid syrup. It consists mainly of milk and tuber orchid powder. It is one of the common dishes with Turkish heritage, and spread this drink in the Gulf States.


International sources mention that the label is of Arab origin and is an evergreen tree belonging to the family (under the platoon),From the legume, Living naturally in the Mediterranean region, including the Arab Mashreq and the Maghreb and from the Arab countries that have the Kharoub forests of Libya near the city of Al-Bayda.  A sweet syrup called “Lord” is sometimes added to the porridge.

Erk Sous:

grows in many parts of the world such as Syria, Egypt, Asia Minor, Central Asia and Europe.

The roots of the tree are extracted from licorice, which is sweeter than ordinary sugar and can be chewed or eaten as candies. There are 12 species of licorice roots vary in taste. Add licorice to beer and alcohol to give it foam, and add to the juice of Coca-Cola and Pepsi Cola. The licorice powder can be chewed with anise seeds for coughing or done as a tea.

Tamr Hendi:

It is the core of horny fruits of an evergreen tree growing rapidly up to about three meters high and its leaves are composed of cluster flowers, yellow and solid wood, reddish brown, fruits are horns and brown pulp is used for acidic taste, which encapsulates the seeds. It is made of brown colored lumps and may be mixed with sugar to help preserve it and not spoil it. The dates are known by several names including red,