ARABIC COFFEE
SERVES: 8
6 cardamom pods
20 g (¼ oz/¼ cup) coarsely pulverised dark roast coffee
Bruise the cardamom pods by hitting them with a mallet, or pounding them briefly using a mortar and pestle.
Pour 250 ml (8½ fl oz/1 cup) cold water into a long-handled coffee pot and add the cardamom pods and coffee. Bring to the boil, then reduce the heat to low. Leave to simmer over low heat for 20 minutes, so that the coffee grounds settle.
Pour the coffee into Arabic coffee cups, only half-filling the cups. It is traditionally served without sugar.
Recipe posted by Corne Liebenberg
