Arabic Coffee Recipe

Arabic coffee in a traditional handleless cup

Prep Time: 1

Cook Time: 5

Servings:

Calories: 26kcal

Author: Maureen Abood

Arabic coffee is smooth, bold, and beautifully aromatic. Take care when heating the coffee that it doesn't get too hot and boil over. The goal is to heat the coffee without overcooking it.

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Equipment

Ingredients

6 green cardamom pods or 1/4 teaspoon ground cardamom optional
1 cup cold water
2 tablespoons finely ground coffee "Turkish grind" or Arabic coffee
1 teaspoon sugar optional

Instructions

If using cardamom pods, rub the cardamom pods to remove the seeds. Use a mortar and pestle to pulverize the seeds.
Place the cardamom, water, coffee, and sugar if using in a small saucepan or an ibriq, an Arabic coffee pot. Stir well to combine and begin to dissolve the coffee.
Place the pot over medium heat until it starts to foam up. The liquid will start to rise--immediately remove it from the heat.
Return the pot to the heat and continue holding the handle to barely bring it to a simmer and rise again, and remove it immediately once you see that happening.
Repeat a third time, removing the pot from the heat the moment it starts to rise and simmer again. Pour into small cups, holding each up and tilting the cup as you pour the coffee down the side wall of the cup. Spoon any foam that remains in the pot onto the cup of coffee. Serve immediately.

Nutrition