🌍 Middle Eastern recipesDrink
Qahwa
By Groceree
Also known as Arabic Coffee · Cardamom Coffee
Lightly roasted coffee boiled with plenty of cardamom and a pinch of saffron into a pale golden, fragrant brew, poured from a dallah into small handleless cups and served with dates. The coffee of Gulf hospitality.
Last updated
- Servings
- 6 servings
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
Ingredients
lightly roasted ground coffee3 tbsp
water750 ml- cardamom pods10
- saffron threads1 pinch
whole cloves (optional)2- rose water (optional)½ tsp
dates12
Instructions
- 01
Bring the to the boil, add the , and simmer gently for 10 to 15 minutes.
- 02
Lightly crush the in a mortar. Take the pan off the heat, let the grounds settle for 1 minute, then add the , the and the , if using.
- 03
Return to a simmer for 3 to 5 minutes, then take off the heat and add the , if using.
- 04
Leave to settle for 5 minutes, then pour carefully into a dallah or flask, leaving the grounds behind.
- 05
Serve in small cups, only a third full, with .
Notes
- It is pale and lightly roasted, not dark — the flavour comes mainly from cardamom.
- Custom is to pour with the left hand and serve with the right, starting with the most senior guest.
- Shake the cup gently from side to side when you have had enough.
Nutrition per serving
- Calories
- 50 kcal
- Protein
- 0 g
- Carbs
- 13 g
- Fat
- 0 g
Estimated from the ingredients.
From a video to your shopping list
Saw a recipe on Instagram, TikTok or YouTube? Share it to Groceree and the ingredients land on the list everyone at home shares.
Find a recipe video
01Find a recipe video
Any recipe on Instagram, TikTok, YouTube or a website.
Find a recipe video
Groceree02Share it to Groceree
Tap Share and pick Groceree. The app reads the recipe for you.
03The recipe is in the app
Ingredients, quantities and steps, ready to cook from.
04Pick what you need
Untick what is already in the cupboard and add the rest.
05It’s on the shared list
Sorted by aisle, on every phone at home, in real time.
More Middle Eastern recipes
- Israeli SaladCucumber, tomato and red onion, often with red pepper, chopped into tiny, even dice, dressed with lemon juice, olive oil and salt, and tossed with parsley and mint. Eaten at breakfast, lunch and dinner, and stuffed into every falafel pitta.
- Kabab KoobidehMinced lamb and beef with grated onion, kneaded until sticky and pressed along wide flat skewers, then grilled hot for 5 to 6 minutes. Served over rice, streaked with saffron if you have it.
- LimonanaFresh lemon juice, sugar syrup and a big handful of mint blended with ice into a pale green, slushy lemonade. The summer drink of Israel and the Levant, from beach kiosks to every café.