Cardamom flavored coffee
Lebanese coffee may be served murrah (bitter), mazbuta (regular) or hilweh (sweet). This recipe is for mazbuta. Use an Arabic or Turkish fine ground coffee if you can find it or else a good quality strong expresso coffee.
| Serves | 4 | Origin | North Africa and Middle East | |
| Preparation | 2mins | Heat rating |  | (No heat) |
| Cooking | 10mins | Ease |  | (Very easy) |
| Vegetarian | No | |||
Ingredients
375ml cold water
1 heaped teaspoon of very finely ground coffee
1 level teaspoon sugar
a few drops of orange blossom water
Preparation
Traditionally made in Lebanese rakweh coffeepot (a small aluminum pot with a long handle) but can as easily be made in a small saucepan, dissolve the sugar in the water and bring to a boil. Add the coffee and the cardamome pods and stir well. Bring to a boil. When the foam rises to the top, remove the coffeepot from the heat to let the foam subside for about a minute. Return the pot to the heat and bring to a boil again. Traditionally, the coffee is brought to a boil at least three times. Once boiled, fish out the cardamom pods. Serve with a few drops of orange blossom water.