Sudanese Hulumur (Abreh)
Hulumur, or abreh, is a venerable Sudanese Ramadan drink that families begin preparing weeks before Ramadan: red feterita sorghum is sprouted, then dried, ground, and cooked with cumin and fenugreek, and shaped into thin flakes on a hot griddle called awasa and stored dry.
In Ramadan the flakes are soaked, strained, and sweetened, and it is served as a cold drink that brings together the sweet and the bitter in a single flavor that sets it apart among the drinks of the world.
Crumble the ready-made awasa flakes in a bowl and cover them with the cold water, and leave them to soak for twenty minutes until they soften completely and their edges dissolve. We soak because the flake was originally made to be stored dry before Ramadan, so the water restores its consistency and releases the flavor of the sprouted sorghum and the spices.
Mash the soaked mixture with a hand whisk until it becomes a thin porridge, then strain it through a fine sieve and press the pulp with the back of the spoon to extract all the liquid. We strain to separate the coarse sorghum husks from the drink so it stays smooth on the throat as it is served at Sudanese iftar tables.
Dissolve the sugar in the strained drink and dilute it with the extra water until the consistency is balanced, then chill it and serve it in cold cups at iftar. We sweeten it moderately because the bitterness of the fenugreek and cumin is the identity of hulumur; it is a drink that brings together sweet and bitter, and excess sugar smothers this balance.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Sudanese Hulumur (Abreh), and how to fix them:
Add water and sugar gradually while tasting, as the fenugreek's bitterness concentrates if there is too little water during soaking.
Thin it with extra cold water before serving so it flows easily in the cup.
It keeps covered in the refrigerator for up to two days, and is stirred before pouring because the pulp settles.
They keep in an airtight container away from moisture for months, and are the basis for preparing it throughout Ramadan.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| awasa flakes | sprouted sorghum flour | 120 g | A close alternative when ready-made awasa is unavailable, with a light cooking first to cook the flour |
| sugar | strained mashed dates | 80 g | A natural sweetener suited to iftar tables that adds depth of flavor |
| cumin in the traditional blend | anise | the same amount | A lighter aromatic flavor for those who do not like the sharpness of cumin |
| plain water | diluted rose water | the same amount | An optional aromatic touch suited to hospitality gatherings |
| Ingredient | For two cups | For four (base) | For eight |
|---|---|---|---|
| awasa flakes | 60 g | 120 g | 240 g |
| soaking water | 450 ml | 900 ml | 1800 ml |
| sugar | 30 g | 60 g | 120 g |
| diluting water | 150 ml | 300 ml | 600 ml |
For a smoother drink, strain the soaked mixture twice through a clean cotton cloth instead of the sieve alone, as that traps the finest husks and leaves the liquid clear.
The EEINA app saves your favorite recipes, calculates them from their real ingredients, and shows your daily numbers toward your goal. Try it free now.
