Ahweh
Cardamom Arabic Coffee
Ahweh is the cup of coffee that opens the door to Palestinian hospitality, poured to welcome a guest and to mark almost any gathering worth the name. Finely ground coffee is simmered with a little cardamom until a soft foam rises, then served in small demitasse cups prepared saddah (unsweetened), wasat (medium), or hilweh (sweet) to suit each drinker. It is meant to be sipped slowly and unhurried, and when the cup is drained some will turn it over to read the patterns the grounds leave behind.
Method
Measure 1 demitasse cup of water into a small pot (a kanaka or rakwa) for each cup of coffee you plan to serve.
Add 1 tsp ground coffee per cup, sugar to taste, and a pinch of cardamom, then stir to combine.
Set over medium heat and bring to a gentle boil, watching closely, as the coffee foams up and boils over quickly.
As the foam rises toward the rim, lift the pot off the heat to let it settle, then return it. Repeat several times until the foam subsides.
Remove from the heat and let the pot rest about a minute so the grounds settle to the bottom, then pour into small demitasse cups.
Cook’s notes
- Use a very fine, Turkish-style grind so the grounds settle and the coffee stays silky.
- Watch the pot closely as it heats, lifting it off the flame each time the foam climbs so it does not boil over.
- Serve with a glass of cold water and a date or something sweet alongside, as is customary.
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