Among [Ladino] expatriates it is customary to break the Yom Kippur fast with a special drink made from melon seeds. In the mouths of expatriates from Turkey it is called subiye and the Greeks call it pepitada.
The melon seeds are collected throughout the summer months. Wash the seeds, drain, dry on a tray for several days, and store in a jar. Two days before Yom Kippur, grind the seeds in a food processor or in a mortar and pestle, as the housewives did when they prepared subiye in the days before the food processor. Place the crushed seeds on a sheet of thin cotton cloth, and squeeze into a small bundle. The bundle is soaked in a vessel with water for 24 hours, the purpose of the long soaking in water is to fully integrate the various substances in the seeds into the water. It is advisable to occasionally squeeze the bundle into the liquid and re-soak. At the end of the soaking, squeeze the bundle well into the water and throw it away.
Ingredients for Subye - melon seed drink
- 1 cup Melon Seeds
- 4 cups (1 liter) water
- ⅓ cup Sugar
- 5 drops rosewater
1. Grind the dried melon seeds into a powder in a food processor or using a mortar and pestle.
2. Take a thin piece of cloth, place the ground seeds in the center and form a bundle.
3. Soak the bundle in a deep vessel with the water.
4. Refrigerate for 24 hours, occasionally squeezing out the bundle into the water
5. After 24 hours a milky liquid is formed.
6. Add rose water extract to the liquid.
7. Cool and drink to your heart's content.