Lightly roasted Omani coffee infused with cardamom, saffron, and rosewater. Served in tiny cups with dates, this pale, aromatic brew is central to Omani hospitality.
Nutrition & Info
Equipment Needed
Instructions
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1
Bring water to a boil in a dallah or small pot.
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2
Add coarsely ground coffee and crushed cardamom. Simmer for 10 minutes on low heat.
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3
Add saffron threads and rosewater. Simmer for 2 more minutes.
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4
Strain into a clean dallah. Serve in small finjaan cups with fresh dates.
Did You Know?
In Omani culture, a guest should drink at least one cup of kahwa but never more than three. Shaking the cup signals you have had enough.
Chef's Notes
Equipment Tips
- dallah (Omani coffee pot)
- small cups (finjaan)
- mortar and pestle
The Story Behind Kahwa
Omani kahwa is distinctly different from the dark, bitter coffee of other regions. The beans are very lightly roasted, producing a pale golden brew, then infused with cardamom, saffron, and rosewater. Coffee has been central to Omani hospitality for centuries. The ritual of serving kahwa is governed by elaborate etiquette, reflecting Oman's deep traditions of guest honor and social grace.
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