Traditional Bahraini Cardamom Coffee

photo by Ambervim





- Ready In:
- 4mins
- Ingredients:
- 5
- Yields:
-
1 pot
- Serves:
- 8-10
ingredients
- 4 cups water (900ml - 1L approx)
- 3 tablespoons gulf coffee
- 1 teaspoon ground cardamom
- 1⁄2 teaspoon saffron
- 2 tablespoons rose water
directions
- Bring water to boil.
- Add the coffee, cardamom, and saffron .simmer uncovered on low heat for 3 minutes.
- Strain mixture into jug.
- Bring mixture up to the boil again then remove from the heat. Add the rose water & pour into a coffee pot.
- Serve in demi tasse coffee cups with dates, mixed nuts or pastries.
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Reviews
-
Thank you, Um Safia!!!<br/><br/>I%u2019m ecstatic! Although your recipe is for Traditional Bahraini Cardamom Coffee, and very enjoyable, I%u2019ve been searching for a recipe to reproduce the %u201CTurkish%u201D coffee I savor from my favorite Middle Eastern restaurant when I%u2019m visiting in Dearborn, Michigan (La Pita). There%u2019s nothing like the total sensory experience from such a small amount of liquid. Simply add a light sweet after a savory feast, or just to share the experience with a friend, and we're talking glimpses of Paradise! <br/><br/>I was totally missing the Saffron and Rose Water, and no matter what I tried on my own tuition, it was usually off somehow. Then, I found a dallah set at a local thrift store and I was determined to find the recipe and learn how to make a familiar Turkish coffee.<br/><br/>First, I was experimenting with your recipe, but without the Rose Water until I found it at a Middle Eastern grocer on my last visit to Dearborn. Such a subtle, yet noticeable difference.<br/><br/>Desiring the familiar "Turkish" coffee, I learned about the "4th boil" process ... OMG!!! The boil to froth and remove, stir froth down, 3 times, then boil to froth a 4th time and remove. Stir again, adding the Rose Water after the last boil.<br/><br/>I grind my coffee beans in a Cuisinart adjustable coffee grinder on the finest setting available. Although it is not the Turkish grinder grind, it's pretty darn close (almost like baby powder).<br/><br/>Another variant I have tried is to use one teaspoon of sugar for every two rounded teaspoons of coffee, added to the cold water before brewing.<br/><br/>Your recipe on the 4-boil process in my dallah/ibrik is more than wonderful, and now I can share this traditional experience of the senses with others!<br/><br/>Thank you, thank you, thank you!
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