Naqe'e Al Zabib

Naqe'e Al Zabib (Arabic: نقيع الزبيب‎ – raisin infusion) is a Yemeni beverage. It is a cold drink containing raisins.[1]

Part of a series on
Arab cuisine
Regional cuisines Eastern Arabian Bahraini Emirati Kuwaiti Omani Qatari Saudi Arabian Yemeni Maghrebi Algerian Libyan Mauritanian Moroccan Tunisian Western Saharan Levant/Mashriq Iraqi Jordanian Lebanese Palestinian Syrian Nile Valley Egyptian Sudanese Horn of Africa Djiboutian Somali Indian Ocean Comorian Overseas Arab Brazilian Arab Indonesian
Ingredients Vegetables Bean Bell pepper Cabbage Chickpea Cowpea Eggplant Lentil Pomegranate Spinach Split pea Tomato Herbs & spices Barberry Black pepper Cayenne pepper Chestnut Cinnamon Cumin Garlic Hawaij Hazelnut Leek Mint Nut Onion Oregano Paprika Parsley Pistachio Saffron Sahawiq Walnut
Breads Bataw Bazin Bint al-sahn Eish merahrah Fatoot Khmer Khobz Khubz muluwah Khubz tannur Lahoh Malooga Markook M'semen Pita
Beverages Arabic coffee Arabic tea Arak Araqi Ayran Date honey Hibiscus tea Jallab Naqe'e Al Zabib Qishr Salep Shahi haleeb Sharbat
Salads List of Arab salads Arab Baba ghanoush Blunkett Fattoush Ful medames Hummus Malfouf Masmouta Matbukha Mechouia Palestinian Raheb Rubiyan Sweet potato Tabbouleh Tzatziki Ummak huriyya Wheat salad Zaalouk
Cheeses Akkawi Areesh Caravane Domiati Egyptian Halloumi Jameed Jibneh Arabieh Laban rayeb Labneh Libba Mish Nabulsi Rumi Shanklish Syrian Testouri Yemeni
Dishes Balila Batata harra Kabsa Mahmous Mandi Mansaf Quzi
Appetizers Hilbah Shafoot
Holidays and festivals Islamic New Year Ramadan Eid al-Fitr Eid al-Adha Sham el-Nessim Mawlid Christmas
Food portal

Naqe'e Al Zabib is served fresh, and as the name implies (zabīb means "raisins") it is made of grapes. It has a distant ancestor in nabidh, an infusion that is made mildly alcohol from the fermentation of sugars and was consumed widely in the pre-Islamic age. Consumption of nabidh was declared sinful in the Koran, as were wine and other intoxicating drinks.

Raisins have high levels of vitamin C and other anti-oxidants, are important sources of phosphorus, potassium, calcium, magnesium, iron and copper, and help to prevent tooth decay. To prepare the infusion the raisins are thoroughly washed, covered in hot water, and then left to soak for three hours before being pressed through a sieve to extract the juice.[2] Other recipes recommend boiling the raisins[3] and/or soaking the raisins in the refrigerator overnight before squeezing out the juice.[4] Sometimes the raisins are boiled a second time after the overnight soaking.[5]