ARABIC COFFEE

Coffee has a definite place in the Arab culture, traditions and rituals. From a puritan point of view, coffee belongs to the world of the Bedouin Arab. Typically, the Bedouin will wake up in the morning and after praying to Allah, he will start the ritual of making coffee. Coffee is roasted freshly and then it is ground to a rhythm in a wooden mortar that is known as the Mihbash in some countries. The coffee is then heated on a wood-fire, and topped up throughout the day. The coffeepot is known throughout the Arab world as the Dallah, and it takes different shapes in different regions. It is served in a small round cup called Funjan, which has no handles. Cardamom seeds are always added to the coffee blend, and in some countries, saffron. This Bedouin brew can be very strong or light depending on the region. However, only a small amount is usually offered in the cup.

To the Bedouin Arab, coffee is the symbol of honour and hospitality. It is often the first thing you are offered as soon as you arrive and it is the last thing you are offered before you leave.

To refuse the coffee can be insulting to the host, unless you can come up with a strong excuse. Traditionally, you have to accept the first cup, and you must always take it with the right hand. If you would like another cup, you should hand it back to the pourer who will serve you with another. However, if you don't want any more, you simply and gently shake that cup sideways to indicate that you have had enough. Traditionally you are allowed up to three cups per serving session, with the exception of Saudi Arabia where you may go beyond three.

Throughout the Gulf States, Bedouin coffee is regularly served both in homes and government departments, and it is sometimes served with dates or Halwa (Omani sweet). Bedouin coffee is also still common amongst Jordanians and Palestinians. However, beyond these countries, Bedouin coffee is mainly served on special occasions; feasts, weddings, mournings and so on. Instead, what is commonly known as Turkish coffee is served. Unlike Bedouin coffee you are at liberty to refuse Turkish coffee if you do not have the palate for it. You will notice that in some countries they will bring water with it. This water is to clear your mouth before you start drinking the coffee and not to wash the sediments. One important tip here is that you should allow some time before you start drinking the coffee so the sediments can sink to the bottom.

This coffee can be served with or without sugar. As in the Bedouin coffee the Turkish or sweet coffee is sometimes associated with some rituals, most notably weddings in the countries of the Levant. It is traditional when a man asks for the hand of his chosen woman he will visit her family with his parents and possibly other members of his family. The woman who is the subject of the visit is expected to make the coffee herself so as to test her abilities in making this delicacy.