The coffee served in the Arabian Gulf differs slightly from one country to the next but all versions are made with very lightly roasted beans and are flavored with spices such as saffron and cardamom. It is also “cooked” longer, making it a very different coffee from the Turkish version. Serving it is also different from the way Turkish coffee is served and it follows a ritual. When the coffee is ready, it is poured in a dalla, a large jug with a prominent spout and a lid to keep the coffee hot. The coffee pourer holds the small handleless coffee cups stacked in the right hand and the dalla in the left and goes around pouring a little coffee, less than half of the cup, and handing a cup to each guest. The guest keeps the cup in his/her hand and unless he/she shakes the cup from one side to the other to indicate he/she has had enough, the host will keep refilling the cup. Throughout the coffee drinking, the cup should stay in the drinker’s hand. If the guest places it on the table, it means he/she has a request to make and will not drink the coffee until an answer is received.
SERVES 8 TO 10
INGREDIENTS:
- 2 tablespoons ground Arabian coffee
- 2 tablespoons ground cardamom
- A few threads of saffron
INSTRUCTIONS:
- Bring 4 cups (1 liter) water to a boil in a pot. Add the coffee and simmer for 5 minutes.
- Add the ground cardamom and saffron to the thermos (dalla). Pour the coffee (grounds and all) into the thermos. Let sit for 5 to 10 minutes for the grounds to settle.
- Serve in the traditional cups.
