Bedouin-style coffee
Description
The drink is prepared quickly and easily. Bedouins affectionately call the prepared beverage "kahyawa," which means "little coffee." The longer it simmers on the stove, the greater its value to them. Bedouins prefer pure caffeine—coffee with a strong, concentrated, sharp flavor. Serve it chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Choose the coffee variety according to your taste.
- 2
Step 2
Toast coriander seeds in a skillet and transfer to a small container for grinding. Remove the husks.
- 3
Step 3
Let them cool for about 3-4 minutes and grind them thoroughly, using a mortar or coffee grinder.
- 4
Step 4
Mix them with coffee. You can add sugar to taste, a pinch of vanilla sugar, or ground cinnamon, but in small amounts.
- 5
Step 5
Transfer everything to a cezve (or ibrik) and pour in hot water, but not to the top, as the coffee will still boil. Place it on the stove or into hot sand (as Bedouins do). Bring to a boil, then remove the cezve, let it cool for a few seconds, and return it to the stove, reducing the heat to the minimum. Bring to a boil again, then boil a third time—this will be sufficient. Bedouins, however, continuously simmer their coffee on the stove, adding only water. As a result, they obtain a strong, oily coffee with a sharp, intense flavor.
- 6
Step 6
Pour the coffee into a cup, leaving the grounds at the bottom. Serve hot. Enjoy your meal!