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Kahwe Arabiyye - Arabic Coffee with Cardamom

Dina Bayoud-Kohl
Cook Time 5 mins
Total Time 5 mins
Cuisine Lebanese Cuisine
Servings 6 espresso cups


  • 500 ml boiling water
  • 1-2 teaspoons sugar optional
  • 2 tablespoons ground Arabic coffee from a dark or semi-dark Arabian or Ethiopian Mocca bean
  • Seeds of 2 cardamom pods


  • Add the boiling water to a coffee cooking pot, leaving 1 cm on top. Stir in the sugar, the coffee and the cardamom seeds. Let brew on low to medium heat until it starts boiling and foaming. When it starts rising to the top, remove from stove and let foam settle to avoid over boiling.
  • Return pot to the stove and allow to reach a boil and a foam again as in the first stage. Repeat procedure once or twice.
  • Let rest for a minute before serving.


All images and text © Dina Bayoud Kohl for Dina’s Kitchen