A 1001 Nights of… Arabic Coffee!
This is a recipe I found in the Mumbai Mirror – a local newspaper – the last time I was in Bombay. Bombayites are serious about their coffee! Every corner has a Barista or a Cafe Coffee Day, every hotel has a trendy coffee house and now chocolate/hot cocoa cafes are popping up all over the place. This is the city to stop, drink and mingle, so I guess the trend is a natural extension of its overall character. Anyway, the recipe did not specify what types of beans to use, but I found that Ethiopian Roast coffee lends itself best to any type of Arabic coffee drink. Trader Joe’s has a great Ethiopian blend. Let me know your own takes on this spicy classic.
- 100 grams coffee beans – whole
- 25 grams cardamom, powdered
- 5 grams saffron threads
- 10 grams ginger – dried, powdered
- 2 3/4 cups of filtered water
Roast the coffee beans in a non-stick pan, on a low flame and turning often. Then mix with the remaining dry ingredients and grind in a spice/coffee grinder Boil in the water for about 1 hour. Strain through a cloth sieve – they are commonly available at Hispanic food shops or ethnic markets – and serve hot. Sugar is to taste, as with all coffee. Cream is a bit of a deviation off the path, but still allowed… Savor it with some fresh Medjool dates, from Whole Foods. And no, they are not evil, just expensive but their selection is almost always the best! N-joy!!