Making Coffee the Arabic Way, in a Dallah
For many Arabic and Middle Eastern people, making Qahwa (Coffee) using a traditional Dallah (Stove Coffee Pot) is in their blood! But for those of you who are unfamiliar with the process and wanting to give it a go, we've prepared these instructions.
Before you start making Coffee, you need to decide how strong (or weak) you like it to taste. Below is an indication of how to gauge this when making any of our Coffees:
- 1/2 tablespoon per 250ml cup = Weak Flavoured Coffee
- 1 heaped tablespoon per 250ml cup = Medium Flavoured Coffee
- 2 heaped tablespoons per 250ml cup = Strong Flavoured Coffee.
Once you have the quantities sussed, it's on with the making. In using a Dallah with our Coffees, we recommended the following preparation method:
- Fill the Dallah with the amount of water you want and place it on a medium heat on a hob
- Once the water boils remove the Dallah from the flame and allow it to cool for just 30 seconds
- Next add the desired amount of Coffee to the water in the Dallah and stir well
- Place the Dallah back on the hob (but on a low heat) for about 2 minutes and, carefully, occasionally stir. Only allow the Coffee to simmer gently. If it threatens to boil just remove the Dallah from the heat (Do not allow it to boil over as this will burn the Coffee)
- After the 2 minutes has passed and the Coffee has reached a simmer, turn off the heat and serve.
This method of making Coffee in a Dallah will give you outstandingly tasty Arabic Coffee every time.
Traditionally, each of our Blends are served without milk, but if you should wish to drink it in this way we would only recommend doing this with either the Amman, Damascus or Ramallah Blends. Our Riyadh Blend is very delicate and doesn't really suit the accompaniment of milk, instead perhaps try a pinch on Saffron for some extra luxury. Of course all blends should be sweetened to suit your taste!
We hope you enjoy the journey through culture our Arabic Coffee provides.
Our Coffee Blends:
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