This refreshing sweet and sour beverage—made with tamarind, water, and sugar—is popular during the month of Ramadan. The semi-dried tamarind paste used for tamer hindi can be purchased online or at Middle Eastern grocery stores.
Recipe information
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Yield
Makes about 10½ cups
Ingredients
3 cups (700 ml) boiling water
3 cups (1 lb. 5 oz. or 600 g) sugar
Preparation
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Step 1
Separate the tamarind mass into chunks and place in a bowl. Cover with the boiling water and set aside for a few hours until the pulp dissolves in the water.
Step 2
Rub the tamarind pulp and seeds with your fingers, and add 3 cups (700 ml) cold water.
Step 3
Place the mixture in a fine mesh strainer set over a large bowl and press on the tamarind to extract all the juice.
Step 4
Transfer the pulp residue to a small bowl and add 2 cups (480 ml) cold water, rubbing the mixture with your fingers. Strain into the large bowl used above.
Step 5
Repeat the procedure a third time with 1 cup (240 ml) water.
Step 6
Add the sugar to the tamarind juice in the large bowl and stir to dissolve.
Step 7
Refrigerate and serve very cold with ice and water to dilute as desired (about ¼ cup or 60 ml water per 240 ml cup of juice).
Cook’s Note:
After step 3, the sour juice can be used as a substitute for lemon juice in some recipes.
From The Aleppo Cookbook: Celebrating the Legendary Cuisine of Syria by Marlene Matar. Copyright © 2021. Reprinted with permission from Interlink Books. Buy the full book from Amazon, Bookshop, or Simon & Schuster.
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This refreshing sweet and sour beverage—made with tamarind, water, and sugar—is popular during the month of Ramadan. The semi-dried tamarind paste used for tamer hindi can be purchased online or at Middle Eastern grocery stores.Recipe informationYieldMakes about 10½ cupsIngredients3 cups (700 ml) boiling water3 cups (1 lb. 5 oz. or 600 g) sugarPreparationStep 1Separate the tamarind mass into chunks and place in a bowl. Cover with the boiling water and set aside for a few hours until the pulp dissolves in the water.Step 2Rub the tamarind pulp and seeds with your fingers, and add 3 cups (700 ml) cold water.Step 3Place the mixture in a fine mesh strainer set over a large bowl and press on the tamarind to extract all the juice.Step 4Transfer the pulp residue to a small bowl and add 2 cups (480 ml) cold water, rubbing the mixture with your fingers. Strain into the large bowl used above.Step 5Repeat the procedure a third time with 1 cup (240 ml) water.Step 6Add the sugar to the tamarind juice in the large bowl and stir to dissolve.Step 7Refrigerate and serve very cold with ice and water to dilute as desired (about ¼ cup or 60 ml water per 240 ml cup of juice).Cook’s Note:After step 3, the sour juice can be used as a substitute for lemon juice in some recipes.From The Aleppo Cookbook: Celebrating the Legendary Cuisine of Syria by Marlene Matar. Copyright © 2021. Reprinted with permission from Interlink Books. Buy the full book from Amazon, Bookshop, or Simon & Schuster.How would you rate Tamer Hindi (Tamarind Drink)?See Related Recipes and Cooking Tips
Tamer Hindi (Tamarind Drink)
