By Rita~ on December 02, 2005
Photo by Chilicat
Photo by Chilicat
"(Pronounced Fi-yan ki-fee) (short i sounds) An Arabic Drink."
Serving Size: 1 (418 g)
Servings Per Recipe: 2
"Love this!! I made ours dark but not really dark. I also covered the pot and it was more than 2 mugs worth which was a good thing! I did use star anise as that was what I had on hand, I exchanged the sugar for honey to be healthier and toasted chopped walnuts in a dry frying pan as that is what I had. They float but tasted so good in this! I understand this is served by Syrians and Palestinians on the birth of a child. Made for Veggie Swap 31 ~ February 2011."
"Delicious... Will make again. I also added pepper to resemble Chai tea, it was spicy just as I expected."
"I loooooooove this recipe! I don't drink coffee, but this is a great alternative wake-up-and-smell-the-kirfee drink! I find, though, since it takes so long to brew (I brew 6 cups at a time with 3 cinnamon sticks, 6 cloves, 1 tablespoon of aniseseed, and a 2" piece of cracked ginger for 2 hours), I prepare it the night before, then heat it up the next morning. I actually brew enough for two days at a time, so i only have to make it every other day."
"This is spicy and leaves a cool feeling on the tongue, almost like a mint tea. I simmered it for half an hour but it probably could have gone a lot longer, as mine turned out rather mild. I added both the honey and a little milk, but I tasted it without the milk and it tastes great that way too. I bet this would be good if you're feeling under the weather. Nice!"
"***** I let it gently simmer over an hour (mainly because I forgot about it!) It was a nice dark color, like strong coffee. It was a little bitter, so I did add a little sugar. The vibrant flavor of the spices was just right! I think I'll double the recipe next time so I can have a larger cup, and maybe even share some!! UPDATE: I've made this a couple times now. The first time without nuts (I had them out but forgot to put them in!) and the second time with the nuts. Rita's right! The walnuts absorb some of the bitter taste, so I didn't have to use any sugar at all. I'm making mine with nuts from now on."
"Say, this was good...I just did not know what to expect, but I was not disapointed. I broke the cinnamon stick up, smashed the ginger and put everything into a steel teaball. Brought the water to a boil, hung the teaball, removed from heat, covered and allowed to steep about an hour. Reheated and added some honey AFTER I tried it without. I was a bit bitter without sweetener. All in all, very soothing. Oh, no nuts with this for me. Thanks, Rita, this will be used alot this winter."