Tamarind, sugar, orange blossom water — Egypt's street-side classic
The sharbati vendor — carrying a brass urn of Tamer Hindi on his back, ringing a bell, pouring glasses on the streets of Cairo — is one of the city's oldest images. The drink is made by steeping dried tamarind pulp in hot water, then straining and sweetening. The result is a deep, complex sour with an earthy sweetness.
Use tamarind block, not concentrate — the flavour is completely different. Orange blossom water is the Egyptian touch; Lebanese versions use rose water instead. The drink should taste pleasantly sour — if it tastes flat, add more tamarind.