Arabic Coffee

Serve this robust coffee with Turkish Delight and Homemade Baklava.

  • Yield: Makes about 1 1/2 cups

Source: Martha Stewart Living, December 2001


  • 8 cardamom pods, smashed
  • 2 cups cold water
  • 1/2 cup coarsely pulverized dark-roast coffee beans


  1. Combine the smashed cardamom pods, the water, and pulverized coffee beans in an Arabic coffeepot or a small saucepan. Bring to a boil over medium-high heat, reduce to low, and simmer, covered, for 15 to 20 minutes, until the grounds have settled and the coffee is very strong. Pour the coffee carefully into small cups, allowing the grounds to stay in the bottom of the coffeepot. You can strain the coffee through a fine sieve, if desired. Serve.

Cook's Notes

Traditional Arabic coffeepots are small with very long handles.


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