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Author Notes: This drink is native to Saudi Arabia. It is usually served at iftar during Ramadhan, and is consumed daily with breakfast or at nighttime when entertaining. The coffee is quite concentrated and bitter, so it is poured into small glasses called fanajeen and enjoyed alongside sweet treats and dates. —Fahad
Makes 3 cups
- 3 tablespoons Ground Arabic coffee
- 3 cups water
- 3 Cardamom pods
- small pinches saffron
- Add arabic coffee and water to teapot or saucepan.
- Boil the coffee vigorously on medium-high heat for 10 minutes.
- Take the pan off the heat. Crush the cardamom with the side of a knife, then add along with the saffron to the coffee. Cover and let steep for 2-3 minutes.
- Strain the coffee through a sieve into a dallah, thermos, or teapot, and serve alongside dates or sweets.
- This recipe was entered in the contest for Your Best Middle Eastern Recipe
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