Algeria DrinksHalalFully translated

Legmi (fresh date palm sap)

Name: Legmi (fresh date palm sap)
Cuisine: Algeria
Ingredients: 1 mature date palm (yielding about 2 to 3 l of sap per night); 1 sharp knife for trimming the top of the palm; 1 tube or small reed to guide the flow; 1 clean 3 l container for collecting; 1 clean cloth or fine sieve for straining; Clean water for washing the equipment; Ice cubes; A little lemon juice or mint to serve, if liked

Arabic name اللاقمي (عصير النخيل الطازج)

Original name Legmi / Lagmi

Watch how it’s made

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Ingredients (8)

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1 mature date palm (yielding about 2 to 3 l of sap per night)
1 sharp knife for trimming the top of the palm
1 tube or small reed to guide the flow
1 clean 3 l container for collecting
1 clean cloth or fine sieve for straining
Clean water for washing the equipment
Ice cubes
A little lemon juice or mint to serve, if liked

Method

Choose a mature palm that no longer bears fruit and carefully cut off its crown (the heart, jommar) with a sharp knife, removing the surrounding fronds, until the soft white heart of the palm is exposed.
Carve a small cup-shaped hollow into the heart of the palm and fix a short tube or reed at its edge to channel the clear sap that slowly begins to seep downwards; shave a thin slice off the cut surface every morning to keep it flowing.
Hang the clean container under the reed, cover it with a cloth against dust and insects, and leave it to fill overnight: the palm yields 2 to 3 l of sweet, cloudy white sap.
Take the container down at dawn and strain the sap through the cloth or fine sieve to remove debris and fibres, then put it straight into the fridge or a cool waterskin, as legmi quickly changes flavour in the heat and must be drunk the same day.
Serve the legmi very cold in glasses with ice cubes, adding a few drops of lemon or a mint leaf if you like. It is the dawn and fast-breaking drink of the oases of Oued Souf, Biskra and Negrine, especially during Ramadan, and one of the traditional drinks of southern Algeria.