Traditional Bahraini Cardamom Coffee

Name: Traditional Bahraini Cardamom Coffee
Cook time: 4 min
Total time: 4 min
Yield: 1 pot, 8-10 serving(s)
Ingredients: 4 cups water (900ml - 1L approx); 3 tablespoons gulf coffee; 1 teaspoon ground cardamom; 1/2 teaspoon saffron; 2 tablespoons rose water

Submitted by Um Safia

"This is an authentic recipe for the traditional style of coffee that is drunk in Bahrain. The key to a great cup of coffee is the ground coffee - if you can get Gulf Coffee then do so. Gulf Coffee is light / medium roasted beans which are then ground with cardamom & saffron. If you can't get Gulf Coffee then use a coffee which is as lightly roasted as possible & add a little extra cardamom & saffron to the coffee as you make it."

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photo by Ambervim

Ready In:: 4mins
Ingredients:: 5
Yields:: 1 pot
Serves:: 8-10

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Reviews

I ground coffee beans with some cardamom seeds in Braun coffee grinder. I will always use this mix for my Turkish coffee.

Ozlem
I love this coffee. Of course, I love anything with cardamom. I think the rose water really adds a bit to it.

Ambervim
This coffee is marvelous no matter at what time of day yo enjoy it, and enjoy it you will. I made it for my first coffee of the day. I have been adding a bit of saffron to my coffee for awhile and I love it, this mix is even better. Used Corta's Mediterranean Coffee. Simply delicious.

Annacia
Wow what a delightful dessert coffee! Highly recommend fallowing step five and enjoying this with pastries or dates. We loved the perfectly balanced spices that give this coffee its exotic flavor. Thanks so very much for the post.

Debbwl
Thank you, Um Safia!!! I%u2019m ecstatic! Although your recipe is for Traditional Bahraini Cardamom Coffee, and very enjoyable, I%u2019ve been searching for a recipe to reproduce the %u201CTurkish%u201D coffee I savor from my favorite Middle Eastern restaurant when I%u2019m visiting in Dearborn, Michigan (La Pita). There%u2019s nothing like the total sensory experience from such a small amount of liquid. Simply add a light sweet after a savory feast, or just to share the experience with a friend, and we're talking glimpses of Paradise! I was totally missing the Saffron and Rose Water, and no matter what I tried on my own tuition, it was usually off somehow. Then, I found a dallah set at a local thrift store and I was determined to find the recipe and learn how to make a familiar Turkish coffee. First, I was experimenting with your recipe, but without the Rose Water until I found it at a Middle Eastern grocer on my last visit to Dearborn. Such a subtle, yet noticeable difference. Desiring the familiar "Turkish" coffee, I learned about the "4th boil" process ... OMG!!! The boil to froth and remove, stir froth down, 3 times, then boil to froth a 4th time and remove. Stir again, adding the Rose Water after the last boil. I grind my coffee beans in a Cuisinart adjustable coffee grinder on the finest setting available. Although it is not the Turkish grinder grind, it's pretty darn close (almost like baby powder). Another variant I have tried is to use one teaspoon of sugar for every two rounded teaspoons of coffee, added to the cold water before brewing. Your recipe on the 4-boil process in my dallah/ibrik is more than wonderful, and now I can share this traditional experience of the senses with others! Thank you, thank you, thank you!

jfcoopjr

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RECIPE SUBMITTED BY

Um Safia

ABOVE: My eldest, Talha with his 'Zaar Star! I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too. I've also had the pleasure of working in two commercial kitchens - one which I ran and the other I was second chef of. You can find me lurking in the NA*ME (North Africa / Middle East) Forum where I am a host: http://www.recipezaar.com/bb/viewforum.zsp?f=59 and also in the Cooking for Kids Forum where I am co-host: http://www.recipezaar.com/bb/viewforum.zsp?f=34 <style>body { background: url(http://i714.photobucket.com/albums/ww141/Um_Safia/seamless%20tiles/seamlesstile1.jpg);background-repeat: repeat; }</style> I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir. We eat food from all over the world but my husband prefers it like 'mama used to make' or in his case ''like yemma makes it'' as he is Algerian! We are currently living in the UK after living in Algeria for a while. You will notice that I have posted quite a few Algerian classics. If I had the time and the money, I would spend all day every day trying new recipes! My husband has a 'recipe score' which is this: 1: "Add it to your recipe book - I loved it and wanna eat this again soon!" 2: "Interesting....I will enjoy eating this again." 3: "I cleared my plate but don't expect me to eat this again...ever." However, I rate 'Zaar recipes the by the 'Zaar standard, so don't worry. Oh and fyi, I have a problem being negative so will probably NEVER give a rating less that 4*!!! Other than cooking, I love anything arty-crafty and enjoy painting when I get the chance, which is rarely these days. I used to sell a lot of my creations and do things to order but just don't have the time at the moment. I have a passion for gardening almost as strong as that for cooking. I tend to have 90% of it in pots though as I can't bear to leave it behind when we move - therefore we don't have a lot of stuff that we'd like to have as it wouldn't like being confined to a pot! I take great pride in my garden and love the summer months (the few that we get in the UK) when we can eat outside... and being a typical man, my husband likes any excuse to get the BBQ going - enough said! By the way; I'm on a mission to re-educate people about soaking cous cous for use in North African recipes.,,just so you all know....it is traditionally STEAMED & not soaked! Most of the North African recipes I have have been taught to me by my mother in law, sisters in law etc. A few have come from very old cookbooks. It has taken me a long time to get the dishes into some kind of recipe form as basically we "eyeball" the majority of the ingredients. Bear with me whilst I try to get the rest of the recipes in order!... On a personal note, I abhor the mistreatment of animals and have taken care of many abandoned or injured animals over the years. Similarily, I love to help children and that is why my husband and I are in the process of becoming foster carers. I have a thing about being polite and having good manners - they don't cost anything after all. Something that bugs me is when you hold a door open for someone and they don't even acknowledge you or if you need to go through a door and they won't hold it for you but let it slap you in the face! 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