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Wednesday, November 21, 2012


Ar. fuqqa (near beer), Eng. Arab beer, an Arab beverage made with barley, wheat, rock salt and/or other ingredients. There are various recipes. Sometimes walnuts were added for flavor. The most exotic contains honey, pepper, cloves, garlic, ginger and rue. It may be left to ferment in leather sacks (kir) for two days or not at all. Some recipes may take up to three days to make while others are simpler. [ES: Benavides–Barajas.“Cocina.” Sep 29, 01; and Perry. “Description.” 2001:440]



As the Brew Boils. . .
Photo by: Lord-Williams
1 c barley
2 c wheat flour
6 sprigs of mint
3 sprigs of rue
2 lemons
1 tbsp pomegranate seed if in season
2 lemons
6 tbsp sugar
½ c chopped raisins
½ c honey or date molasses

Garnish for each glass:
Sprigs of mint
Slices of lemon


Dry the barley and grind it. Add wheat flour. Put this in a large pot and cover with water. Bring it to a boil and pour it into a pressure cooker.  Tightly screw on the cover and put the pressure knob on to prevent the fumes from coming out. Pour it back into the pot and fill it to the brim with water.  Bring it to a boil. (It was then poured back into the pressure cooker. Tightly cover and let sit three days until it becomes clear.

Cool, Refreshing, Sweet and Sour "Beer"
Photo by: Lord-Williams
The barley and wheat sink to the bottom in a big lump leaving turbid tasteless water on top. Put a quart of this water with ¼th of the hunk of barley and wheat mixture in a food processor and ground until a creamy liquid results. Pour this into a large bowl.

Store the remaining barley-wheat mixture in an airtight container for use another day.

Put mint and rue leaves in a food processor with the juice from the lemons, and a little barley water to chop the leaves. Add this mixture to the creamy liquid with the lemon, sugar, chopped raisins and honey. Stir well and pour into glasses. Add a slice of lemon and a sprig of mint for garnish in each glass.

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