Syrian Coffee ( fnjanahwe)

Syrian coffee is a rich, strong simmered brew that is typified by a froth on top and a sediment of smooth, fine grounds settled on the bottom of the cup.

The coffee used in making Syrian coffee, is dark roasted and very finely ground. Sometimes ground cardamom is added for flavor. Many people like their coffee without sugar (ahwe sada). Coffee is served in small cups and saucers,  like espresso cups.

No morning or gathering is complete in Syria without a cup of coffee ( fnjan ahwe) to boost the day, and often it is served with a piece of Syrian sweet as well.

Ingredients

– 1 cup of water, measured by the same espresso cup you are serving with

– 2 teaspoon coffee

– A pinch of ground cardamom (optional)

– Sugar (optional, on the side)

Directions

– Using a small coffee pot, boil one cup of water. You can increase the number of cups depending on how many cups you want to make.

– When the water boils, remove the pot from the water temporarily and add the coffee. Do not add the coffee when the water is bubbling, otherwise it will overflow.

– Stir and return to medium heat while stirring constantly. Continue stirring until the coffee boils again. Do not let it overflow. At this point, the coffee will be ready.

– The coffee will have some froth on top (bwish). Some people prefer their coffee frothless (bala wish), so they will continue to boil it for one more minute. Whenever it is about to overflow, take it off the heat and let it settle then put it on the heat again. Do this a couple of time until most of the froth is gone.

– Coffee is usually served on its own with a glass of water and with a piece of sweet.

Lara Khouli