Arabic coffee (wikipedia)
This article deals with methods of preparation of a drink; for the species of coffee plant, see Coffea arabica.
Arabic coffee (Arabic: قهوة عربية) is a general name that refers to the way coffee is prepared in many Arab countries throughout the Middle East.
There are two main ways of preparing Arabic coffee. Traditional coffee brewing, more common in Najd and Hijaz, is flavor-rich with cardamom, and sometimes other spices like saffron to give it a golden color, cloves, and sometimes cinnamon. Some people add very little evaporated milk to slightly alter its color, however, this is rare.
It has a special coffee pot called dallah (Arabic: دلة) and the coffee cups are small but with no handle. The portions are very small, covering the bottom of the cup. It is served in houses and in good restaurants by specially clad waiters called gahwaji, and it is almost always accompanied with dates. It is always offered with the compliments of the house and is free. It is also offered at most social events like weddings and funerals.
Traditional Arabic coffee in special Arabic coffee cup
Another method, more common in the Levant, is based on the Turkish coffee brewing method, at times with cardamom added, others plain or قهوة سادة qahwah sādah (lit. "black coffee").
Turkish coffee is also sometimes also referred to as "Arabic coffee". In one author's experience, this can refer to coffee prepared in the Turkish style, but with spices as described above.
The trees that produce Arabic coffee found in Syrian areas can measure over three meters in height (in contrast to the American plant, which only grows to a meter and a half). The leaves of the Arabic coffee plant are also comparatively large.
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