flipRed Karkadé, Hot or Iced
Red Karkadé, Hot or Iced
Why this dish? Karkadé, made from hibiscus, is the national drink of Egypt, especially Nubia and the South from which came the water of the Aswan Dam dear to Nasser. It was offered to distinguished guests; its scarlet color accompanied the receptions of the young Republic.
An infusion of dried hibiscus flowers, ruby red, tart and refreshing, sweetened to taste. Served steaming hot in winter, iced in summer — the welcoming cup offered to every visitor in Nasser's Egypt.
Sit down, be welcome: in our home, we do not receive a guest without pouring him karkadé. Look at this color — red like the earth of the South, red like the new blood of our Republic. The flowers come from Nubia, where we built the great dam to tame the Nile. Drink it iced when the sun beats down on Cairo, hot when the evening cools. One sip, and you are family.
- •Dried hibiscus flowers (karkadé) — a good handful (base)
- •Water — enough to cover generously (infusion)
- •Sugar — to taste (sweetness)
Red Karkadé, Hot or Iced
An infusion of dried hibiscus flowers, ruby red, tart and refreshing, sweetened to taste. Served steaming hot in winter, iced in summer — the welcoming cup offered to every visitor in Nasser's Egypt.
Why this dish? Karkadé, made from hibiscus, is the national drink of Egypt, especially Nubia and the South from which came the water of the Aswan Dam dear to Nasser. It was offered to distinguished guests; its scarlet color accompanied the receptions of the young Republic.
Sit down, be welcome: in our home, we do not receive a guest without pouring him karkadé. Look at this color — red like the earth of the South, red like the new blood of our Republic. The flowers come from Nubia, where we built the great dam to tame the Nile. Drink it iced when the sun beats down on Cairo, hot when the evening cools. One sip, and you are family.
Ingredients (period version)
- Dried hibiscus flowers (karkadé) — a good handful (base)
- Water — enough to cover generously (infusion)
- Sugar — to taste (sweetness)
Ingredients
- Dried hibiscus flowers — 40 g (base)
- Water — 1 liter (infusion)
- Sugar — 4 to 6 tbsp (to taste) (sweetness)
- Ice cubes and lemon slices — for the cold version (summer serving)
Method
- Hot version: pour boiling water over the flowers, steep 8-10 min, strain, sweeten.
- Iced version: soak the flowers in cold water for several hours (lighter color and less astringent), then strain.
- Sweeten while still warm to dissolve well, then refrigerate.
- Serve over ice with a lemon slice, in a clear glass to show the color.
How it was made : The flowers were infused in large earthenware jars left in the sun or in the cool of the cellar, and the drink was sold by the ladle in cafés and souks. Karkadé was reputed, even then, to 'cool the blood' and soothe the heat of the South.
The contemporary twist : A 12-hour cold infusion, served in a carafe with mint and crushed ice: the ruby mocktail of Cairo summer evenings.
Sources : Claudia Roden, A Book of Middle Eastern Food · Habeeb Salloum, Arab Cooking on a Saskatchewan Homestead
Gamal Abdel Nasser · Charactorium
