Its consistency lies between ʿaṣīdah and soup, and Rawāka is considered one of the traditional dishes of the ʿAsīr region. It is known by several names, including al-Farqah, al-Ḥamāḍah, al-Rashāfah, and al-Farūqah, with preparation methods varying from one area to another.
It is said that the origin of Rawāka goes back to Talbīnah, a dish known during the time of the Prophet ﷺ. Talbīnah was prepared from flour or bran in the form of a broth, to which honey was added.
It has been narrated that ʿĀʾishah (may Allah be pleased with her), whenever a family member passed away and women gathered for mourning, would wait until they dispersed, except for her close relatives. She would then order Talbīnah to be prepared in a pot, make tharīd, pour the Talbīnah over it, and say: “Eat from it, for I heard the Messenger of Allah ﷺ say:
‘Talbīnah brings comfort to the heart of the sick and relieves some of the grief.’”
