Strong coffee flavored with cardamom is popular in Israel and other parts of the Middle East. One method for making it is to simply drop whole cardamom pods into small cups of thick, rich coffee, and the other is to actually brew the coffee and cardamom together as in this versatile recipe.
1 cup (about 2 1/2 ounces) dark-roast whole coffee beans
Sugar, to taste (optional)
Grind cardamom seeds and coffee together and store in an airtight container. Brew the coffee using your regular method, or make traditional cooked coffee: Grind beans and cardamom very finely; bring 1 1/2 cups water to boil in a small pan (traditionally a long-handled cup-like pot called a finjan is used) and stir in 1/4 cup coffee-cardamom mixture and sugar to taste. Cook over medium-low heat until liquid simmers around the edges and coffee grinds begin to sink, 2 to 3 minutes. Remove from heat and let set 1 minute. Pour coffee carefully into small cups, leaving most of the grounds behind in the pan.
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