Coffee Arabic Style2012-07-20
- Cuisine: Arabic
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
Originally the coffee beans were roasted on an open fire and prepared in a coffee pot (dallah), also over an open fire.
Sugar and milk are never added. However, Arabic coffee is typically served with something sweet on the side, usually dates.
- 3 cups water
- 3 Tablespoons Arabic coffee, coarsely ground
- 1 Tablespoon cardamom (or to taste) either ground or crushed with a mortar
- 5-6 whole cloves (optional)
- small pinch saffron (optional)
- 1 teaspoon rose water (optional)
- Bring water to boil in a dallah . If you don’t have one, simply use a medium saucepan. I like to use a long-handled coffee pot (used for Turkish coffee) because it’s easy to pour from.
- When the water boils, add the ground coffee (and ground cardamom if it’s mixed with the coffee). Boil for 10 to 12 minutes.
- Add crushed cardamom and cloves—if you are using them. Stir once and boil for another 5 minutes.
- Meanwhile, pre-heat a thermos flask with boiling water. Don’t forget to remove the hot water before adding the coffee.
- Remove coffee pot from heat, cover and let coffee grounds settle to the bottom for a minute. Do not stir.
- Add the rose water and small pinch of saffron to the empty thermos flask. Strain and pour the steaming coffee into the flask.
- Allow to seep for 5 to 10 minutes before serving. Enjoy!