Qahwa sada is unsweetened Bedouin coffee with cardamom, central to Jordan’s tradition of hospitality. Frothing the coffee three times is key to achieving the right consistency.
Bring the water and lightly crushed cardamom pods to a boil in a cezve (small coffee pot).
Add the coffee. When the foam rises, remove the pot from the heat and let it rest for 1 to 2 minutes. Repeat this process 3 times.
Let the coffee rest briefly so the grounds settle, then strain it into cups.
Watch the coffee closely as it boils. Just before the foam spills over, remove it from the heat and return it; otherwise, the coffee may turn bitter.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
