Qahwat

Qahwat

Arabic coffee

By
From
The Complete Middle Eastern Cookbook
Serves
8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
6 cardamom pods
20g dark roast coffee, coarsely pulverised

Method

  1. Bruise the cardamom pods by hitting them with a mallet, or pounding them briefly using a mortar and pestle.
  2. Pour 250 ml cold water into a long-handled coffee pot and add the cardamom pods and coffee. Bring to the boil, then reduce the heat to low. Leave to simmer over low heat for 20 minutes, so that the coffee grounds settle.
  3. Pour the coffee into Arabic coffee cups, only half-filling the cups. It is traditionally served without sugar.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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