![]() Tea preparation in the Moroccan style is as important and ritualized to Moroccans as yellow coffee preparation is to Gulf-Arabs. ![]() Friends would tell stories, bond, while always remembering the Divine.Īt this juncture, it is of interest to note another time-honored tradition that also goes hand in hand with oud burning–and which Oudimentary strongly endorses–Moroccan tea service. Long sessions of drinking and burning would continue long into to the night. In this tradition, coffee and aloeswood would almost always accompany each other. Coals would be used directly from the fire to burn the hallowed aloeswood in this circle of companions. Hand ground, the beans then would be brewed with the appropriate mixture of spices, and depending on which region you were in. A fire pit in the sand would be made, and the beans would be roasted to a mustard yellow tone. It has a rounded bottom with a curved, pointed pourer.ĭesert tribes traditionally would begin a coffee session with the unroasted beans. Also, an Arab-style coffee pot (dallah) is most often used. Both are served in copious amounts in small cups. In the traditional Yemeni style, sugar and ground ginger are added, possibly with a pinch of clove or cinnamon, depending on personal taste and preference. Saudi-style coffee will contain ground cardamom, possibly a pinch of saffron, and will be served with dates to counter the slight bitterness of the brew, for no sugar is added to the coffee. Yellow coffee has hints of grass, a slight bitter taste, and for many, after one sip they are hooked. Its tones are quite organic tasting, and its effect is quite grounding. In actuality, it is closer to what many would think of as a tea rather than a coffee, since the traditional dark-roasted appearance and flavor is completely gone. When brewed, the coffee is the color of hay, a greenish-yellow brew. To accompany an oud-burning session, the adepts at Oudimentary prefer the traditional Arabian-style coffee, which is favored on the Arab peninsula. Their leader ladled it out with a small dipper and gave it to them to drink, passing it to the right, while they recited one of their usual formulas, mostly “La illaha il’Allah (There is no reality apart from God)…” “They drank coffee every Monday and Friday eve, putting it in a large vessel made of red clay. “…It was drunk in the Sacred Mosque itself, so that there was scarcely a dhikr or mawlid where coffee was not present….”Īnother 16th century historian, Ibn ‘Abd al-Ghaffar, talks about the use of coffee in Cairo ![]() The use of coffee spread all over the Arabian peninsula, reaching the Holy cities of Medina and Makkah where we have this quote from an early Arab historian, Jaziri. He brought the beans back to Yemen with him, in hopes the new brew could assist his fellow mystics staying awake during late-night sessions of Remembrance of God. Legend has it that a great Sufi Mystic from Yemen was traveling in Ethiopia when he was introduced to the edible beans and the fact that they promoted wakefulness.
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