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Qahwa Sada

★ ★ ★ ★ ★ (0)
2 min
Prep
10 min
Cook

Ingredients

  • 1 litre (4.25 cups) water (34 fl oz)
  • 6 green cardamom pods, lightly crushed
  • A pinch of saffron threads (optional)
  • 1 tsp rosewater (optional)

Method

  1. Bring the water to a boil in a saucepan or dallah pot.
  2. Add the crushed cardamom pods and saffron if using.
  3. Reduce heat and simmer gently for 10 minutes to infuse.
  4. Stir in the rosewater, if using, just before serving.
  5. Strain into small cups and serve warm as a gesture of welcome.

Introduction: Bedouin white coffee is not coffee at all in the conventional sense, but a fragrant infusion of cardamom and sometimes saffron in hot water, served in tiny cups as a mark of hospitality in Bedouin tents across Jordan's eastern desert, always poured with the right hand and never refused outright.

Cultural Background: Bedouin white coffee is not coffee at all in the conventional sense, but a fragrant infusion of cardamom and sometimes saffron in hot water, served in tiny cups as a mark of hospitality in Bedouin tents across Jordan's eastern desert, always poured with the right hand and never refused outright.

Tips: Crush the cardamom pods just before simmering for the most fragrant infusion – pre-ground cardamom loses aroma quickly.

Variations: Some Bedouin households add a few strands of dried ginger for extra warmth in winter.

Storage: Best served fresh; can be kept warm in a thermos for a few hours.

Reheating: Reheat gently on the stovetop without boiling vigorously, to preserve the aroma.

FAQs:

Q: Does this drink contain caffeine?

A: No, it contains no coffee beans and is naturally caffeine-free.

Q: Is saffron essential?

A: No, it is a traditional but optional addition for colour and aroma.

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