Saudi Qahwa (Qahwa Saudia)
The Quirky Foodster Team
Ingredients
Method
- Bring the water to a boil in a saucepan or dallah.
- Add the ground coffee and crushed cardamom pods.
- Reduce heat and simmer gently for 10 minutes.
- Add the saffron and ginger if using, simmering a further 5 minutes.
- Remove from heat and let the grounds settle for a few minutes.
- Strain and pour into small cups, filling only partway as is traditional.
Introduction: Fragrant, lightly spiced Arabic coffee, a cornerstone of Saudi hospitality.
Cultural Background: Saudi qahwa, made from lightly roasted coffee beans infused with cardamom and sometimes saffron, is central to Saudi hospitality, traditionally served to guests as a gesture of welcome.
Tips: Use a light roast coffee specifically suited to Arabic coffee for the correct mild, aromatic flavour rather than a dark roast. Let the coffee settle before pouring to avoid grounds in the cup.
Variations: Serve alongside dates as is traditional; adjust cardamom to taste, as some prefer a stronger spice presence.
Storage: Store any leftover brewed qahwa in a sealed container in the refrigerator for up to 1 day.
Reheating: Reheat gently on the stovetop over low heat, being careful not to boil vigorously.
Nutrition: Approx. 5 kcal, 0 g protein, 1 g carbohydrate, 0 g fat per small cup.
FAQs:
Q: Why is Saudi qahwa a different colour from regular coffee?
A: The light roast and cardamom give it a golden-amber colour rather than the dark brown of typical coffee.
Q: How is qahwa traditionally served?
A: In small handleless cups, filled only partway, often alongside dates, and refilled as a sign of hospitality.
- Lightly roasted ground coffee (Arabic-style) — 4 tbsp
- Water — 750 ml (3 cups)
- Cardamom Pods, crushed — 6
- Of saffron threads (optional) — pinch
- Ground ginger (optional) — 1/4 tsp
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