Arabic Coffee With Rose Water Recipes

QAHWA | ARABIC COFFEE RECIPE

Steps:

• To make this traditional Qahwa/ Qahwah - Arabic Coffee Recipe, bring water to boil in a saucepan. When it boils, add ground coffee.
• After 10 minutes of boiling, add cloves, crushed cardamom and stir once and boil for another 4 to 5 minutes.
• Now switch off the flame, cover and let coffee grounds settle at the bottom for a minute. Do not stir at this time since the liquid needs to settle.
• Now add the rose water and saffron if you are using them.
• Strain and pour the steaming coffee into the flask or teapot.
• Now Qahwa | Arabic Coffee Recipe is ready to be served hot in dallah/kulhar. Serve with dates during evenings and Enjoy!!
• You can also serve the Qahwa | Arabic Coffee Recipe Eggless Ragi & Whole Wheat Crisp Biscuits Recipe or Whole Wheat Apple Muffins Recipe (Eggless & Vegan options) to enjoy your evening tea.

LEBANESE WHITE COFFEE

Steps:

• Divide orange blossom water between 2 tea cups. Add 1/2 cup boiling water to each cup and stir. Stir 1/2 teaspoon honey into each cup. Float a piece of orange blossom in each cup. Serve hot.

ROSE WATER WHITE COFFEE

Steps:

• Divide rose water between 2 tea cups. Add equal amounts of hot water to the 2 cups. Add 1/2 the sugar crystals and 1/2 the rose petal to each cup. Stir and serve.

ARABIC COFFEE WITH ROSE WATER

Steps:

• Heat 6 cups of water in a large pan with the cardamom powder.
• 2. Before the water boils, add the coffee and stir several times. Leave to boil for a minute or two.
• 3. Remove from heat and leave for a few minutes for the coffee to settle.
• 4. Pour the coffee in a kettle but leave the settled coffee at the bottom of the pan. Add in the cardamom pods, saffron, and rosewater.
• 5. Place the kettle over low heat and when it starts to boil, remove and serve hot in small cups.

ARABIC COFFEE

Steps:

• Combine the smashed cardamom pods, the water, and pulverized coffee beans in an Arabic coffeepot or a small saucepan. Bring to a boil over medium-high heat, reduce to low, and simmer, covered, for 15 to 20 minutes, until the grounds have settled and the coffee is very strong. Pour the coffee carefully into small cups, allowing the grounds to stay in the bottom of the coffeepot. You can strain the coffee through a fine sieve, if desired. Serve.

LEBANESE ROSE DRINK (SHARAB WARD)

Steps:

• Put sugar and water into a pan and stir over medium heat until dissolved.
• Bring to a boil and add lemon juice.
• Boil without stirring, for 10 minutes, skimming when necessary.
• Add colouring to syrup to achieve a deep pink - it will be lighter when diluted later.
• Add rose water and boil 3 minutes longer. Remove from heat, cool, bottle and seal.
• To serve, put 2-3 tbs syrup or to taste, in a glass (I use more but maybe my glasses are big) then fill with iced water.