Qahwa

Saudi Arabia / Gulf States — centuries-old tradition

A very light roast (barely past first crack), heavy on cardamom, sometimes with saffron or cloves, served without sugar from a dallah (long-spouted brass pot) into tiny handleless cups called finjans. You drink it with dates. The sweetness comes from the food, not the cup. The hospitality ritual demands you serve guests at least three cups, poured with the left hand. Shaking the finjan side to side means 'enough.'

How to make it

1. 1

   Boil water in a dallah or saucepan.

2. 2

   Add very lightly roasted, medium-fine ground coffee and boil for 10 minutes.

3. 3

   Add crushed cardamom pods (generously — it should be the dominant flavor), and optionally a pinch of saffron or cloves.

4. 4

   Simmer for another 5 minutes, then let the grounds settle.

5. 5

   Pour from the dallah into small finjans, filling only halfway. Serve with dates.