Drinks
Spiced Coffee (Qahwa bi Hel)
sjfegan
Ingredients
- 3 tbsp finely ground coffee
- 960ml (4 cups) Water
- 4 cardamom pods, crushed
- Sugar, to taste (optional)
Method
- Bring the water to a boil in a small saucepan.
- Add the ground coffee and crushed cardamom pods.
- Reduce heat and simmer gently for 5–8 minutes.
- Let settle briefly, then pour carefully into small cups, leaving the grounds behind.
- Serve warm, sweetened with sugar if desired.
Introduction: Coffee brewed with cardamom, a warming and aromatic drink reflecting the Abbasid Caliphate’s role in the early history of coffee’s spread through the Islamic world.
Cultural Background: Coffee’s journey through the medieval Islamic world eventually became deeply woven into Middle Eastern hospitality, and brewing it with cardamom created a fragrant, warming beverage central to social life across the region.
Tips: Simmer gently rather than boiling vigorously, to keep the coffee’s aroma intact. Let the coffee settle for a moment before pouring, as this leaves most of the grounds in the pot.
Variations: Adjust the cardamom quantity to taste for a stronger or milder spice presence. Serve alongside dates, a classic and beloved pairing.
Storage: Best made fresh; not suitable for storing.
Reheating: Reheat gently on the stovetop if needed, without over-boiling.
Nutrition: Per serving (approx., small cup): 10 kcal, 0 g protein, 0 g fat, 1 g carbohydrate.
FAQs:
Q: How is the Abbasid Caliphate connected to coffee’s history?
A: The territories of the Islamic world, including regions under Abbasid influence, played a significant role in coffee’s early cultivation and spread before it eventually reached the wider world.
Q: Why is cardamom added to coffee?
A: The aromatic spice adds a distinctive fragrance and flavour, a tradition that continues in Arabic coffee preparations enjoyed across the Middle East today.
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