Arabic coffee service is more than a beverage—it’s a centuries-old ritual that embodies genuine hospitality and deep respect. Originating with Bedouin traditions, the process begins with light roasting of Coffea arabica beans, often infused with aromatic spices like cardamom, saffron, and cloves. The fragrant blend is gently brewed in a traditional dallah and served in small, handleless finjān, each cup only partially filled—a sign of modesty and generosity
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