Cucumber doesn’t usually accompany Turkish coffee but is an added touch by my friend Sarah

Spout (noun)– a tube, lip, or hole out of which a liquid flows from a container

(verb)– send out liquid forcibly in a steam; to speak or utter readily, volubly, and at length

A trip to Jordan isn’t complete without many cups of tea. Typically black, Jordanian tea has lots of sugar and some herbs or spices depending on the season. Sage and thyme are served all year round while mint is generally in the summer and cinnamon in the winter. I’ve seen tea with a slice of lemon but was told that it isn’t traditionally Jordanian.

Coffee is equally ubiquitous in Jordan and occasionally just as sweet. Ways to describe different sugar levels are: Sada- no sugar, tahat wasat or reehat suker- just a hint, and wasat– medium. For the sake of my teeth, I’ll delay learning how to say lots of sugar.

The one thing I brought back from Jordan was coffee beans with cardamom in hopes of recreating the Turkish coffee that I enjoyed. I followed the brewing instructions online. I found that it was a fine line between reehat suker and wasat. Determined to get it right, I attempted a second try using a small spoutless pot since the vessel from my first attempt still sat in the kitchen sink. Based on what made into the cup, the second batch was an improvement. Foreseeing an endeavor to make great coffee and a lack of advancement in my pouring skills, I’d say an ibrik starts to look like a smart investment.


One thought on “Spout

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s