Qishr (Yemeni Ginger Tea)

Picture courtesy of Just Food Now

I came across this unusual Yemeni drink recipe while doing research on something else. Qishr is the name given to a Yemeni tea/coffee that is made from ground up coffee husks. Apparently, it originated in al-makha , a port located on the Northwestern coast of Yemen where the original coffee trade route was located and as you may have guessed , it's where we get the name mocha.

Even though, at the time al-makha was a major coffee exporter, many of the locals could hardly
afford it. So, the coffee husks that were discarded were ground up, brewed with water and flavored with ginger.I've tried looking online for recipes on this Yemeni brew but unfortunately most recipes disappointingly use powdered coffee as the main ingredient but considering you can't get coffee husks in your neighborhood supermarket I found this ground coffee from the Haraaz Mountains to be a fairly decent substitute.



Photo courtesy of Yemen Peace Project


Yield:4-6 Servings

Ingredients:

1 c water

6 tsp. Haraaz Mountain Yemeni Coffee or regular powdered coffee

6 tsp. sugar

2 tsp. ground ginger


1. Pour water into a Yemeni long-handled coffee pot or small saucepan.

2. Add the coffee, sugar and ginger and stir well until combined over medium heat.Bring to a boil.

3. Remove from heat and pour into small cups and serve immediately.

Sahlab (Middle Eastern Orchid Root Drink)

Sahlab also known as salep in Turkey and Greece is a powder made from the dried tubers of a species of orchid,Orchis mascula that grows throughout the Middle East.These dried tubers are ground to an extremely fine powder and are used to give a gelatinous texture to foods.Because this powder is so fine, silky, and odorless it is commonly used as a flavoring for drinks and ice cream.

Pure, unadulterated sahlab is very hard to find outside the Middle East.If your lucky enough to find it at a Middle Eastern grocer it can be very expensive. I have seen some boxed "instant sahlab" ,but these are an inferior product as they contain a high ratio of cornstarch to sahlab.The following recipe is for a thick, wintry drink popular during the winter months throughout the Middle East.I figure now is a good a time as any to try this recipe before the weather becomes warm.If you cannot find genuine sahlab, you can try the boxed kind(available in my Amazon store) or you may substitute (surprise), cornstarch.It gives sahlab the same creamy texture but not the flavor that makes this drink so unique.

Yield:4 Servings

Ingredients:

1 Tbsp. sahlab (can substitute 2 Tbsp. of cornstarch)

4 c whole milk

3 Tbsp. sugar or more, to taste

2 tsp. orange-blossom water or rosewater, to taste

ground cinammon, for dusting

1. In a bowl, mix sahlab or cornstarch (if using) with a few drops of cold milk.

2.In a medium saucepan, bring the remaining milk to a boil and pour in the sahlab mixture.Turn down the heat to a simmer.Stir till lumps are dissolved.Keep stirring till mixture thickens (maybe about 10 minutes).

3. Stir in the sugar and either orange-blossom water or rosewater and stir for 30 seconds.

4. Remove from heat.Pour sahlab in serving mugs and dust the top with ground cinnamon.

Chai (Tea)

As with coffee, tea is also another drink of social importance in the Middle East but unlike it , there isn't as much ritual surrounding it.Tea is popular in Syria, Jordan, Lebanon, but especially in Iran.This is believed to be traced to the Circassians who introduced it there. Tea seemed to gain a foothold in Iran somewhere between the 17th and 20th centuries as a result of governmental authorities believing that the coffeehouses were centers of religious and political dissention.Finally, the 1920's saw the baning of coffee in Iran.This in turn led to tea being the official drink of Iran.

Like coffee, tea is always offered to a guest as a sign of welcome and also like coffee is served while conducting business in the office or in the souks.Traditionally, tea was prepared using a samovar, a russian-type tea serving dispenser but nowadays a regular kettle is used.It is served in small glasses served atop saucers with a cube sugar on the side. Any type of tea may be used but preferably Darjeling.Milk or cream is never used or served.There are teas made with special infusions of lime flowers or rose petals but these are usually drunk for medicinal purposes or to cure ailments.

Qahwah (Arab Coffee)

Nothing defines Arab hospitality more than the offering and taking of coffee.Coffee is the main drink in the Arab world. Though the Ottoman Turks embraced and spread it throughout thier empire giving it the name "turkish coffee", it actually has its origins in Yemen.The cultivation of coffee began in Yemen sometime around the 16th century.It first became popular with the dervishes in Yemen where it was said it helped them perform thier religious ceremonies then muslim spread it throughout the Middle East.

Coffee is the principal social drink for men.This is clearly evident throughout the coffeehouses of the Arab world.Hours are spent in the coffeehouses socializing,playing backgammon, or smoking the narghileh(water pipe)while drinking coffee.Coffee is also consumed while conducting business or bargaining.

To make Arab coffee a few essential things are required.Mocha beans from Yemen are prefered but if these cannot be found, coffee beans from Brazil or Kenya are an appropriate substitute.Two dallahs (a coffee pot with a long, curved spout)are neededso it can be brewed in the first and poured in the second. The coffeee beans need to be freshly roasted and ground to a very fine powder.And a cardamon pod added to the pot.When serving, only about 1/3 of the cup is filled.The serving cups are small and handle-less.Milk, cream , or sugar is never added to Arab coffee instead dates may be offered.

There is a ritualized etiquette involved in the offering and consumption of coffee.First, all guests are offered coffee, not to offer it is akin to being considered unwelcomed.Once offered, it must never be refused,to do so would be a great insult to your host.Your cup will be refilled a second or third time, to accept more is considered impolite.It is always accepted with the right hand.When you have had sufficient,jiggle your empty cupslightly from side to side.There is an order to serving it.Persons of high rank or the male head of the household are served first,followed by older guests, and men before women.

Yeild:6-8 Servings

Ingredients:

4 c water

3 Tbsp. cardamon, ground

2 Tbsp.Arabic coffee, ground

1. Bring water to a boil.

2. Add coffee to the water and bring to a boil over low heat for 5 minutes.

3. Add the cardamon and heat for another 2 minutes.

4.Remove from heat and serve 1/3 full in demitasse cups.

Arak ( Anise-Flavored Liqueur)

Arak is an anise-flavored aperitif that is made from the fermented juice of white grapes.It is widely produced and consumed in Syria, Lebanon, and Jordan though the best is said to come from Zahle in the Bekaa Valley, Lebanon.Arak is the traditional accompaniment to mezze because it is said to supposedly stimulate the appetite.

Arak is 87% proof alcohol.It is served diluteed with water and ice but never straight. A little is poured into a small glass, usually 1/3 arak to 2/3 water, then a little ice is added. Arak will then turn a milky white which is usually referred to as "lions milk"because only those that are as strong as a lion can handle it.

In resataurants, arak is usually served with many small glasses on the tray than drinkers because traditionally the same glass should not be refilled with Arak.Though alcohol is strictly prohibited in Islam,arak seems to escape this scrutiny.

Saudi Champagne

Just in time for the New Years celebrations, Saudi Champagne is the perfect drink for any get together.Served on special occassions in KSA and at upscale saudi restaurants, this non-alcoholic carbonated drink is very easy to make and perfect for any celebration.

Yeild:8 Servings

Ingredients:

4 c Perrier or other sparkling water, chilled

4 c apple juice, chilled

1. Pour the Perrier then the apple juice in a serving pitcher and serve immediately.

Karkady (Egyptian Iced Hibiscus Drink)

Photo courtesy of homemade-recipes.blogspot.com

Karkady(Karkade) is an iced hibiscus drink that is very popular throughout Egypt.It is characterized by a beautiful ruby-red color and a tart,citrus cranberry-like flavor. Karkady is also enjoyed hot during the winter months.Hibiscus is high in Vitamin C and the Egyptians believe that consuming it is very beneficial to one's health.

Yeild:4 servings

Ingredients:

1c hibiscus petals

5c water

sugar, to serve

1.Put the hibiscus in a pan with the water and bring to a boil. Simmer for 5-7 minutes.

2.Strain infusion into a serving pither and chill in refrigerator.Discard hibiscus petals.

3.Serve chilled with sugar on the side.

Ayran (Yogurt Drink)

Ayran is a drink that is made of yogurt, water, salt and garnished with fresh mint leaves that is found all over the Middle East, Turkey, and Central Asia.It is known as doogh and abdoogh in Iran and Afghanistan, respectively.It is usually made from sheep or cows milk.Traditionally it is drunk as an accompaniament to meat dishes, especially kabobs, but of course it is good anytime of day especially during the summer months.In the Middle East, ayran is available in most restaurants and by some street vendors.In the U.S. , ayran is available in most Middle Eastern markets and Armenian markets as well.If you don't live anywhere near any Middle Eastern markets, ayran can be easily made at home.Below is the recipe for it.Hope you enjoy it.

4 Servings

Ingredients:

1 c plain yogurt

2 1/2 c cold water

salt, to taste

pieces of fresh mint leaves, to garnish

1. Combine the yogurt with the water and salt in a blender.Blend.
2. Pour ayran into tall serving glasses and garnish with mint leaves.

Ahwah Baida (Lebanese White Coffee)

Photo courtesy of www.tasteofbeirut.com



Looking for an alternative to Arabic coffee?Ahwah Baida is one of the choices on offer at many of Beirut's cafes.Ahwah Baida also known as cafe blanc but it is not to be confused to be confused with cafe au lait.In fact,ahwah baida is not coffee at all but a cup of hot water lightly scented with orange-blossom water.This coffee is said to aid in digestion and promote a good nights sleep which is why it is such a popular choice after a late night dinner.

Servings: 4

Ingredients:
1c water
1 tsp.orange-blossom water
sugar, to taste





1.Bring the water to a boil.Add the orange-blossom water.

2.Serve ahwah baida in demitasse cups with sugar on the side.

Chai Za'faran (Saffron Tea)

Right next to coffee, tea is considered the next most popular drink consumed througghout the Middle East.Tea is considered a traditional sign of hospitality.It is often the first drink offered to guests when visiting a home or while conducting business, whether in an office or souk.Teas are also drunk in the Middle East for medicinal purposes as people believe they can relieve or cure a number of common ailments.Unlike in the West, tea in the Middle East is prepared using loose, dried leaves and/or spices and served in small glasses and presented on a silver tray.Sugar lumps are offered with tea, but instead of stirring them in, it is cutomary to place them on the tongue and sip tea through it.The following is an unusual recipe of saffron tea , I have been told it's from somewhere in the Arab Gulf States, possibly Kuwait.Please let me know if this is correct.

Ingredients:

4 c water

1 tsp. saffron

lump sugar, for serving

1.Boil the water.When water is boiling add the saffron.Turn heat off.Allow to infuse for 10-15 minutes.

2.Pour tea into small glasses and serve with lump of sugar.