Coffee, especially Arabic coffee is a substantial part of Middle Eastern culture and culinary tradition. As with much of the culinary tradition, coffee is prepared and aided quite differently in the Middle East than in part of countries culture counterparts. Actually, the term “Arabic qahwa coffee” generally refers to one primary method of coffee preparation (Turkish) with several variations. In the Middle Eastern area, coffee is commonly called qahwa coffee, though there are other similar differences of the word depending on the dialect. When given the chance to order coffee, it is most striking to understand your choices.
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TURKISH COFFEE
Turkish coffee refers to the special brewing method that is most common in the Levant. Turkish coffee is prepared unfiltered with excellently ground coffee beans (so fine that they resemble the texture of cocoa powder). The coffee beans are cooked in a special pot (صانعة القهوة التركية) called a cezve or ibrik ( صانعة القهوة التركية ). The coffee is also cooked with cardamom and sugar. It is a significant difference to be made that Turkish coffee is actually cooked with sugar rather than adding the sweetener later. The coffee is aided in small cups and allowed to sit for a few moments before serving to allow the grounds to sink to the bottom of the cup and settle.
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