A clinical dietician explains why some of the country’s traditional drinks—both hot and cold—remain suitable even during extreme 40°C summer heat.
With summer temperatures in the UAE often exceeding 40°C, hydration becomes a serious concern. According to clinical dietician Areen Rasheed Al Zorba, choosing the right drink is just as important as drinking enough fluids.
She noted that the UAE’s approach to hydration is rooted in tradition as well as modern nutritional science.
She added that many traditional beverages in the country were not created solely for taste, but as practical responses to a harsh climate, refined over generations long before the advent of refrigeration.
Today, fresh fruit juices—especially watermelon, lemon, orange, and mango—remain popular for their high water content. Coconut water, mint-infused water, and homemade smoothies also form part of the modern range of hydrating drinks.
Long before these options existed, Bedouin communities developed their own ways of coping with extreme heat. Water was stored in clay pots or animal skins and carried in leather bottles, while people carefully tracked nearby water sources. Some areas, such as Al Marmoom, were even named after their wells.
Sailors also relied on knowledge of natural seawater sources that could provide drinkable water during summer—an essential skill during the pearling season, when divers worked through the hottest months, typically from May to August.
Hot drinks, year-round tradition
Karak and gahwa remain distinct as beverages consumed throughout the year. Karak, made with strong black tea, milk, sugar, and cardamom, is enjoyed in both summer and winter, whether during commutes or social gatherings.
Gahwa follows the same tradition, prepared from lightly roasted coffee beans flavoured with cardamom and saffron, and served with dates as a gesture of hospitality in all seasons.
Al Zorba explained that this year-round consumption is not as contradictory as it may seem. She noted that hot drinks do not necessarily oppose the body’s cooling process in extreme heat, and for many Emiratis, the cultural ritual and hospitality are as important as the physical effects.
For summer hydration, laban remains a preferred choice. Al Zorba highlighted its cooling properties and nutritional benefits, noting that it is rich in protein and probiotics that aid hydration and digestion, which has helped it remain a household staple for generations.
Other traditional drinks such as jallab, made from date syrup, grape molasses, and rose water, and qamar al-din, an apricot-based beverage, are closely associated with Ramadan and family gatherings, reflecting the region’s culinary heritage.
As the UAE embraces modern lifestyles, these drinks, Al Zorba said, represent more than refreshment—they preserve traditions and values that continue to shape Emirati culture today.
