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      Singapore Recipes

Arabic Qahwa (Arabic Coffee) with Cardamom, Saffron and Rose Water

Published 07/09/2013, updated 19/06/2020 8 Comments

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Arabic Qahwa Coffee
Arabic Qahwa Coffee

Arabic Qahwa Coffee, to me, is definitely one of the more “exotic” coffees found in the Middle East. It is very light, and has a touch of green to it, because, well, it’s made with green, lightly roasted coffee beans.

The word qahwa simply means coffee in Arabic, and if truth be told, there are many variations to Arabic Qahwa, from the dark, almost Turkish coffee type, to our very light, and pale Arabic Qahwa with Cardamom and Saffron of today. It depends on where in the Middle East you happen to be and also who’s making it for you!

Arabic coffee is traditionally made on the stove top in a dallah or in a stovetop kettle, then poured into a dallah, the coffee pot you see in the images above and served in little thimble like cups called finjaan. It is still an acquired taste though, especially to those of us brought up on lattes and mochas! But with all those added aromas and flavours, you’ll soon be hooked!

A mug of Arabic Qahwa Coffee
A mug of Arabic Qahwa Coffee

The beans used are usually lightly roasted, still retaining their green hue. This results in a lighter coloured coffee that doesn’t taste like any coffee you’ve ever had in the Western world! In many homes, the beans are usually ground by hand, I use a coffee mill for this, grinding the cardamom seeds at the same time. Yes, cardamom! However, if you’re not up to all that, go for a coarse ground light roast Arabica beans. Nothing that says Robusto!

Arabic coffee is usually served without sugar as it’s always accompanied by something sweet to nibble on, but in my experience, a little sugar for your guests is always appreciated!

The coffee is boiled for about 10-15 minutes over a low flame in the dallah, as mentioned, but you can just use a milk/small saucepan or if you have a Turkish Ibrik, use that.

The coffee is then filtered into a thermos type coffee pot where it remains hot while your guests enjoy their delicious aromatic Arabic coffee.

If you fancy more Middle Eastern and north African recipes, both food and drink, be sure to check out the page here for recipes like:

Moroccan Mint Tea, Thé Marocain
Moroccan Mint Tea
How to make Falooda at home
Falooda
Chicken Tagine with Potatoes, Carrots and Apples
Chicken Tagine with Carrots and Apples
Mahalabia in a glass bowl with rose syrup and pistachio topping
Mahalabia, a Middle Eastern Creamy Dessert
Loomi Tea, Dried Lime Tea
Loomi Tea

Print
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Arabic Qahwa Coffee

Arabic Coffee


★★★★★

5 from 50 reviews

  • Prep Time: 2 minutes
  • Cook Time: 17 minutes
  • Total Time: 19 minutes
  • Yield: 8 1x
Print Recipe
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Description

Arabic Qahwa or Arabic Coffee, is a very light coffee made with light roasted coffee beans that are still green, and with lots of cardamom.


Ingredients

Scale
  • 500ml (2 cups) water
  • 3 Tbsp ground light roast coffee (or 4 Tbsp beans to grind fresh)
  • 1 Tbsp cardamoms, coarsely ground
  • 1 clove
  • small pinch saffron
  • half tsp rose water
  • sugar as needed (nutritional info is based on 2 tsp per person)

Instructions

  1. Whichever coffee pot you are using to serve, fill it up with hot water to warm it up. Don’t forget to empty it before trying to pour the Arabic coffee in!
  2. Bring the water to boil in a small saucepan, ibrik or stovetop kettle.
  3. Add coffee, bring back to boil, then lower heat and simmer for 10 minutes.
  4. Add cardamom and clove and leave to simmer for another 5 minutes.
  5. Take off heat, add the rose water, stir, then strain through a sieve into the EMPTY coffee pot.
  6. Serve immediately, as mentioned, with something sweet and filling the cups only halfway up.
  • Category: Drinks
  • Cuisine: Arabic

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Comments

  1. Eliza says

    14/01/2021 at 1:24 am

    Recently been making some truly luscious
    Persian Recipes :
    Kabobs Marinade Yoghurt / Saffron
    Filet Mignon. Heavenly
    Have Been Adding Rosewater & Saffron
    To Strong Black. Delicious!!!
    Today Put Saffron Pinch Into A
    Creamy Iced Espresso
    Heaven ‼️‼️‼️❣️

    Reply
    • Azlin Bloor says

      14/01/2021 at 9:44 am

      It all sound wonderful, Eliza! I’ve got a delicious range of Persian recipe here, if you fancy more: https://www.linsfood.com/persian-recipes-masterclass/

      Reply
  2. MD Abu bashar says

    16/08/2018 at 3:39 pm

    Where is your shop in Malaysia?

    Reply
    • Azlin Bloor says

      17/08/2018 at 3:54 pm

      I am not in Malaysia. And I don’t have a shop.

      Reply
  3. Martin Rodgers says

    19/09/2017 at 1:14 pm

    I’m not sure about this. Doesn’t the coffee overpower the saffron and wouldn’t the coffee taste better if not using boiling water?

    Reply
    • Azlin Bloor says

      19/09/2017 at 8:34 pm

      Hi Martin. The coffee used here is the very light roast type and hence isn’t as overpowering. When making regular coffee, I use water off the boil, but this Arabic coffee is as much a ritual as it is a recipe. Boiling the coffee is the traditional way of making this recipe, and don’t forget, the practically green coffee beans don’t carry much weight in terms of flavour and aroma. I’ve been meaning to upload a picture of the beans and a video, will get on it soon.

      Reply
  4. Marwah IK says

    17/07/2017 at 8:41 pm

    Thank you for sharing such a beautiful recipe from my country. You have made it so perfectly.

    Reply
    • Azlin Bloor says

      18/07/2017 at 2:23 pm

      Hi Marwah, thank YOU! I really appreciate you taking the time to let me know.

      Reply

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Hey folks, I’m Azlin Bloor; former chef, culinary instructor and mum of 4.
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