AWED – Middle Eastern Cuisine – Yemeni Coffee

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 about.com 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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