Palestine
Palestine, with its rich history and deep cultural ties to the Middle East, has a vibrant coffee culture that mirrors its hospitality and traditions. You'll find a blend of traditional Arabic and Turkish coffee styles, alongside modern Western-style options, especially in urban centers.
Here are the different ways to order a coffee in Palestine and what's in them:
Qahwa / Ahweh (قهوة - Palestinian Arabic Coffee)
What it is: This is the most traditional and culturally significant coffee in Palestine, synonymous with hospitality and daily life. It's similar to Arabic coffee found in the Levant and Arabian Peninsula – a lightly roasted, highly spiced, and typically unsweetened brew.
Ingredients:
Lightly to medium roasted Arabica coffee beans: Often ground very finely, almost to a powder. Some prefer a blend of light and medium roasts, or even a mix including darker roasts for a stronger flavor.
Water
Cardamom (هيل - "Hail" or "Heel"): This is the quintessential spice and a defining characteristic of Palestinian coffee. Crushed green cardamom pods or ground cardamom are added during brewing, giving it a distinctive fragrant aroma and warm, slightly sweet taste.
Saffron (زعفران - "Za'faran") (optional): A small pinch of saffron threads can be added for a subtle golden color and a delicate floral note, especially for special occasions.
Rose water (ماء الورد - "Ma' Ward") (optional): A few drops can be added at the end for an aromatic finish.
Preparation: Traditionally prepared in a "dallah", a distinctively shaped long-spouted coffee pot, or a "rakwe" / "cezve". The coffee, water, and spices are gently simmered over low heat, allowing flavors to infuse without boiling vigorously. The aim is to create a rich, aromatic brew with the grounds settling at the bottom.
Serving: Served in small, handle-less cups called "finjans", usually filled only about one-third of the way. It's customary to serve multiple small refills. Palestinian coffee is almost always accompanied by dates (تمر - "Tamar") or sweets like Knafeh to balance its inherent bitterness.
Sweetness Levels (if sugar is added): While traditionally unsweetened ("Qahwa Sada" - plain coffee), in some contexts, especially if it leans more towards a "Turkish-style" preparation, you might specify:
Sada - plain/without sugar
Wasat - medium sweet
Helwe - sweet
How to order it: You would typically ask for "Qahwa" or "Ahweh" (both are common pronunciations). In a traditional setting, it's often assumed to be unsweetened with cardamom. If you want to confirm or specify, you might say "Qahwa ma'a hail" (coffee with cardamom) or "Qahwa sada" (plain/unsweetened).
Turkish Coffee (قهوة تركية - Qahwat Turkiyya)
What it is: While "Palestinian coffee" often implies the cardamom-spiced variety, Turkish coffee is also widely consumed and appreciated, sharing much of the same brewing method. It's a strong, unfiltered brew, often characterized by a thicker, darker roast and a rich foam on top.
Ingredients:
Finely ground dark-roasted coffee beans: Ground to an extremely fine, powdery consistency.
Cold water:
Sugar (optional): Sugar is typically added during the brewing process. You can specify:
Sada - plain/without sugar
Mazbout - medium sweet
Helwe - sweet
Cardamom (optional): Less universally added than in Palestinian Qahwa, but some Turkish coffee variations in Palestine might still include a hint of cardamom.
Preparation: Brewed in a "rakwe" or "cezve", a small, long-handled pot. The coffee, water, and sugar (if desired) are slowly heated, allowing a rich foam to rise. It's lifted off the heat multiple times to develop the foam without boiling over.
Serving: Served in small demitasse cups, with the grounds settling at the bottom. The foam is highly valued.
How to order it: You would ask for "Qahwat Turkiyya" or simply "Turkish coffee," and then specify your sweetness preference: "Turkiyya sada," "Turkiyya mazbout," or "Turkiyya helwe."
European/Western-Style Coffee
In Palestinian cities like Ramallah, Bethlehem, and East Jerusalem, modern cafes are popular, offering a wide array of international coffee drinks, catering to local youth, professionals, and tourists.
Espresso (اسبريسو - Espresso): A strong, concentrated shot of coffee, serving as the base for many other drinks.
Americano (امريكانو - Americano): Espresso diluted with hot water.
Cappuccino (كابتشينو - Cappuccino): Espresso with steamed milk and a generous layer of foamed milk.
Latte (لاتيه - Latte): Espresso with more steamed milk and a thin layer of foam. Very popular, often available in various flavored versions (e.g., vanilla, caramel, hazelnut).
Flat White (فلات وايت - Flat White): Espresso with finely textured steamed milk, less foam than a cappuccino.
Mocha (موكا - Mocha): Espresso with chocolate syrup and steamed milk, often topped with whipped cream.
Macchiato (ماكياتو - Macchiato): Espresso "stained" with a dollop of foamed milk.
Cold Brew (كولد برو - Cold Brew): Coffee steeped in cold water for an extended period, resulting in a smoother, less acidic concentrate.
Iced Coffee / Iced Latte (آيس كوفي/آيس لاتيه - Ice Coffee/Ice Latte): Chilled versions of popular coffee drinks, made with espresso, milk, and ice.
Filter Coffee / Drip Coffee (قهوة فلتر - Qahwa Filter): Less common than espresso-based drinks in mainstream cafes, but available in some specialty coffee shops that focus on different brewing methods (e.g., pour-over, Chemex).
How to order these: You would generally use their English names, as they are widely understood in modern cafes. For example, "Latte, min fadlak" (Latte, please, if addressing a male) or "Latte, min fadlik" (if addressing a female). Many cafes also offer a variety of milk alternatives (soy, almond, oat) and sugar/sweetener options.
When in Palestine, trying the traditional "Qahwa" is highly recommended for a truly authentic cultural experience and to engage with the deep-seated hospitality of the Palestinian people.
*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.