- Water - 100 ml
- Sugar - ½ tsp (optional)
- Ground cofee – 1 heaping teaspoon
- Seasoning “For Libyan coffee” from ASW - 1 g (one pinch)
Method of preparation
One of the features of the Libyan coffee (or Libyan “qahwah”) is the combination of coffee with ground anise, cardamom and carob.
If coffee is being prepared in a coffee machine, then add the seasoning “For Libyan coffee” directly into the cup. If the coffee is made in a geyser coffee machine or Turkish coffee pot, then the seasoning is brewed with coffee.
Libyan coffee is prepared in the traditional way.
To make coffee in a Turkish coffee pot, pour coffee into a warmed pot, add seasoning “For Libyan coffee” and sugar, then stir.
Pour some cold water into coffee, stir again and put it on a low heat. When the foam starts to rise and almost reaches the rim of the pot, remove the coffee for several seconds from the heat, waiting for the foam to drop. Return the coffee pot to the stovetop and repeat the procedure for 2 more times, each time allowing the foam to rise, but not allowing it to boil over, and do not bring coffee to a boil. When the coffee is brewed, add a few drops of cold water to the coffee pot for coffee grounds to settle on the bottom.