A great pick-me-up in the afternoon, this coffee is also a must with baklava and other Middle Eastern pastries. The addition of spices and the very fine grind makes it "Arabic" coffee. The recipe is adapted from my family's cookbook A Taste of Syria by Virginia Jerro Gerbino and Philip M. Kayal (Hippocrene Press 2003/Second edition 2009).
Makes 8 espresso-sized cups
4 level teaspoons Arabic coffee, available in Middle Eastern stores
2 teaspoons sugar
10 ounces cold water
Boil the coffee, sugar and water in a pot on high heat, stirring constantly. When foam appears, remove the pot from the heat and spoon the foam into espresso cups. Return the pot to the heat for another one to two minutes, stirring constantly. Pour the coffee into the cups.
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