The coffee used in making Syrian coffee, aka Arabic coffee or Turkish coffee, is dark roasted and very finely ground. Sometimes ground cardamom is added for flavor. Many people like their coffee without sugar (ahwei sada), but it is usually best to have sugar on the side. Coffee is served in small cups and saucers, like espresso cups. This recipe will make one cup.
- 1 cup of water, measured by the same espresso cup you are serving with
- 1 teaspoon coffee
- A pinch of ground cardamom (optional)
- Sugar (optional, on the side)
- Using a small coffee cup, or the tiniest pot you have, boil one cup of water. For measuring the cup, use the same espresso cup that you will be serving with. You can increase the number of cups depending on how many cups you want to make.
- When the water boil, remove the pot from the water temporarily and add the coffee. Do not add the coffee when the water is bubbling, otherwise it will overflow.
- Stir and return to medium heat while stirring constantly. Continue stirring until the coffee boils again. Do not let it overflow. At this point, the coffee will be ready for some people.
- The coffee will have some froth on top (bwish). Some people prefer their coffee frothless (bala wish), so they will continue to boil it for one more minute. Whenever it is about to overflow, take it off the heat and let it settle then put it on the heat again. Do this a couple of time until most of the froth is gone.
- Coffee is usually served on its own with a glass of water. Some people like to have a piece of chocolate on the side with it.