How can I make Lebanese coffee without a dallah?
If you do not have a dallah, you can use a small pot, preferably with a pouring lip. You can also use electric coffee pots and automatic Turkish coffee makers to make Lebanese coffee since both types of coffee are made by the same brewing method.
What is the difference between Turkish coffee and Lebanese coffee?
Lebanese coffee and Turkish coffee are both brewed using a similar method and use very finely ground coffee beans, finer than espresso, but there are some differences in the preparation and serving style. The main differences between Lebanese coffee and Turkish coffee are:
Lebanese coffee is often made from lightly roasted beans, while Turkish coffee is traditionally made from darker roasted beans. So, these two coffees have slightly different flavor profiles.
Lebanese coffee is regularly made with cardamom, and sometimes also has cinnamon and cloves. On the other hand, Turkish coffee is generally made without spices but very rarely might have spices such as cardamom, cinnamon, cloves, etc.
While making Lebanese coffee, ground coffee is added to water when water comes to the boiling point. So, brewing starts at boiling point in Lebanese coffee. However, ground coffee and water is stirred in Turkish coffee when the water is cold. So, brewing starts from the very beginning when the water is still cold and continues as it gets warmer while making Turkish coffee.
Lebanese coffee is traditionally served in small coffee cups without handles, along with a small glass of water. The coffee cups could be porcelain or glass decorated with bright colors and patterns. Typically, three servings are offered, each with a different level of sweetness, as a sign of hospitality.
In contrast, Turkish coffee is served in small porcelain coffee cups with handles, along with a small glass of cold water and a small sweet treat, such as Turkish delight, a piece of chocolate, or baklava. It is customary to serve Turkish coffee once to guests.
Lebanese Coffee Recipe
Have you ever tried Lebanese coffee, a slightly sweeter version of Turkish coffee, thanks to the cardamom it has? So, let’s learn how to make it below!
Tags: Lebanese coffee
Lebanese coffee is a traditional type of coffee commonly consumed in Lebanon and other Middle Eastern countries. It is one of the coffee traditions made by boiling method, similar to Turkish coffee. You can learn the details of coffee brewing methods in our related blog by clicking this link.
Lebanese coffee is made the same way as Arabic coffee, which slightly differs from Turkish coffee brewing. While brewing Turkish coffee, ground coffee and water are mixed while the water is cold, but in Arabic and Lebanese coffee, ground coffee is added to the water when it comes to the boiling point. In addition, cardamom is not a common ingredient in Turkish coffee.
Lebanese coffee is made by brewing very finely ground coffee beans in a pot called a dallah that is filled with boiled water. It usually has cardamom, too, which gives Lebanese coffee a slightly sweet and spicy flavor. Other spices, such as cinnamon or cloves, may also be added depending on personal preference.
Lebanese coffee is typically served in small cups with no handles, and a small glass of water often accompanies it. It is also customary to offer guests multiple servings of Lebanese coffee as a sign of hospitality.
Let’s move on to the Lebanese coffee recipe below to fill the house with a delicious coffee smell!
2 cups water, filtered or bottled if tap water is of low quality
2 tablespoons ground coffee, extremely fine grind
4 cardamom pods
Add the water and cardamom pods to a dallah or small pot.
Place the dallah on the stove and bring the water to a boil.
Once the water is boiling, add the ground coffee to the dallah.
Let the coffee boil for a few minutes until it starts to froth.
Remove the dallah from the heat and let it sit for a few minutes to allow the coffee grounds to settle.
If desired, add sugar to taste.
Pour the coffee into two small coffee cups, making sure to leave the coffee grounds behind in the dallah.
Serve the coffee along with a small glass of water.
Your Lebanese coffee is ready.
RECIPE NOTE FOR LEBANESE COFFEE:
You should use Lebanese coffee cups to measure the water in the recipe above. They are usually 60-70 ml in size.
The amount of coffee and cardamom used to make Lebanese coffee can vary depending on personal preference. Some recipes may also call for other spices like cinnamon or cloves.
HOW TO SERVE LEBANESE COFFEE:
Lebanese coffee is traditionally served in small porcelain or glass cups without handles, slightly smaller than traditional Turkish coffee cups. The cups may be plain or decorated with intricate designs. Like Arabic coffee, it is important to pour the coffee slowly and carefully into the cups to ensure the coffee grounds are left behind in the pot. Serving a small glass of water with Lebanese coffee is also customary to cleanse the palate between sips.
It is customary to offer guests multiple servings of Lebanese coffee, each with a different level of sweetness. The first serving, called "naqat," is the strongest and most bitter and is served without sugar. The second serving, called "wekef," is slightly sweeter and may be served with a small amount of sugar. The third and final serving, called "sahleb," is the sweetest and is served with the most sugar.