AWED – Middle Eastern Cuisine – Yemeni Coffee

Dieser Artikel wurde zuletzt am 22. Juni 2014 aktualisiert

Siri’s Corner is hosting this months AWED (A World Epicurean’s Delight) event, and she has decided to ask participants to bring a dish from the cuisines of the Middle East to the party.

I am sure there will be a truly delightful and delicious array of foods available on the party table, which is why I chose an accompanying coffee to go with the halwas and baklavas and tiny litle nut crescents and lokum and other sweet bites of the Middle East:

Yemeni Coffee with Ginger – Qishr

The recipe comes straight from a very useful and informative website on Middle Eastern culinaria, the page on Middle Eastern foods.

Yemeni Ginger Coffee – Qishr

1 cup water
6 teaspoons extra finely ground coffee
4 teaspoons sugar
1 ½ teaspoons ground ginger

In an ibrik or small saucepan combine all ingredients. Bring to a boil and remove from heat. Once the coffee stops bubbling, place back onto stovetop and allow to come to a boil. Remove from heat and repeat.

Serve in demitasse cups. Be sure to allow the coffee to sit for a minute before serving to allow the grinds to fall to the bottom.

I have tried Turkish mocca and Arab coffee with cardamom, the Greek kafé métrio and other concoctions of this type, but the Qishr is truly special. The ginger adds a burning, intense sensation and a spicy taste which will wake you up even from the fatigue and weariness of a hot Middle Eastern afternoon. Not a drink for the faint of heart, though.

Now, could someone please pass the pastries tray? 🙂

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1 Antwort

  1. Jutta sagt:

    Sehr speziell, tatsächlich, aber zusammen mit den Süßigkeiten kann ich mir den Geschmack sehr gut vorstellen.

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