Arabic & Levantine Pantry Guide
Turkish & Levantine Coffee (Rakweh / Cezve): Cardamom Blend and the Secret to Rich Foam
Turkish coffee (widely known across the Levant and Egypt by its long-handled pot, the rakweh or kanaka) is brewed from powder-fine ground coffee simmered slowly with cold water and optional sugar. In Syrian, Lebanese and Egyptian homes, it is traditionally infused with fragrant green cardamom.
The Rakweh Ritual: Powder-Fine Grind and Slow Brewing
From the courtyards of Damascus and Beirut to the cafés of Cairo and Istanbul, coffee brewed in a narrow-topped, long-handled pot – called a 'rakweh' in the Levant, a 'kanaka' in Egypt and a 'cezve' in Turkey – is the daily heartbeat of hospitality. Unlike espresso or drip coffee, the beans are ground to an impalpable, flour-like powder and brewed directly in water without a filter, settling into a rich layer at the bottom of a small demitasse cup (finjan).
The Levantine Touch: Fresh Green Cardamom and Four Sweetness Levels
While classic Istanbul style uses pure roasted Arabica, Levantine and Egyptian roasters grind plump green cardamom pods (hal) directly with the beans – or add a pinch of mastic and nutmeg in Egyptian 'muhawaga' blends – creating an unmistakable herbal-citrus aroma. Because the cup is never stirred once poured, sugar is added at the very beginning into the cold water according to four traditional orders: 'sada' (unsweetened), 'ala al-riha' (just a whisper of sugar), 'wasat / mazbout' (medium-sweet, one teaspoon per cup) or 'helweh / ziyada' (extra sweet).
Mastering the 'Wesh' (Velvety Crema): Cold Water and Gentle Heat
A well-made cup is judged by its thick, hazelnut-brown foam cap, known in Arabic as the 'wesh' ('face'). To achieve it, stir one heaped teaspoon of powder-fine coffee (plus your chosen sugar) per demitasse cup into ice-cold water inside the rakweh before placing it over the lowest heat. Do not stir again once warm: as the dark foam swells toward the rim just before boiling, spoon a generous dollop of foam into each cup, return the pot to the flame for a few seconds until it rises once more, and pour gently down the side of the cup.