Al-Qahwa is served by a moqahwai or by the youngest person at the gathering, or perhaps by the host, depending on the occasion and the social rank of the host. The server should always hold the dullah with his left hand and the fanajeen stacked in his right. Using the left hand to deliver or receive at item is considered bad manners. Serving should always start with the guest of honor or the person highest of rank and age of the people present. It is a sign of respect to be offered the first finjan and a nice gesture to offer the cup to the next in rank or the eldest. When serving you should pour enough coffee to fill the cup slightly more than one third, but definitely less than half as over filling indicates that the server is not hospitable and would like the guest to leave as quickly as possible.
This is my mother in laws recipe so it as authentic as it gets. Saudi coffee which is also known as Arabic gulf coffee is made with green coffee beans which just mean they have been lightly roasted. You can grind them at home but I have mine ground fresh at the store.
4 cups water
1-1/2 heaping teaspoons ground coffee
3 teaspoons cardamom
1 teaspoon coffee mate creamer (powder)
1. In a coffee or tea pot on high heat add water and coffee. Bring to a full boil until top is frothy. Boil for 2 more minutes.
2. In a flask or coffee pot add cardamom and creamer, pour coffee into. Stir then serve in Arabic coffee cups.
Yields: 6 servings
4 cups cold water
4 black tea bags
1/4 cup fresh mint leaves
sugar to taste
1. In a teapot on high heat boil water. Add tea bags and mint leaves, allow to sit for 5 minutes. Remove tea bags, serve.
Yields: 4 servings
Centria Mall, Olaya Street with Tahliya Street, Riyadh, Saudi Arabia Tel: +966 1 2939969
At The Noodle House, which is in downtown Riyadh, you can marvel at the gigantic doors and an amazing view of the city. The Noodle House, in contrast, has an open area between the dining room and the kitchen, but no other particularly striking visual flourishes. Its aesthetic is uncluttered, almost monastic.
The Noodle house presents a wide array of various Asian dishes. Apart from being an excellent restaurant, it’s a brave one. It has chosen to be more obscure, more pure and more true to Asian culinary traditions, including some that aren’t especially well known beyond connoisseurs of Asian cooking.
As each dish arrived gorgeously composed, meticulously accessorized my palate and eyes were immensely satisfied throughout my experience. At the end of my meal I was greeted with fried ice-cream, mango pudding and my favorite chocolate Sumatra. What a beautiful arrangement of flavors to end a meal.
The service is simply spectacular at this establishment. The head and sous chef came out to meet and greet me and answered any questions I may have about the restaurant, recipes or themselves.
The Noodle House doesn’t come cheap, especially not the roasted duck and seared salmon, which is as terrific as it should be. There is a great attention to detail and it spans every facet of a meal. It’s just wonderful and I was promised the same royal treatment by the chefs any other time I may come. The Noodle House marked all three points in this picky foodies book food styling, taste and service.
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