Qishr (Ginger Coffee)
- 240ml water
- 4 T-Sugars Hard Cubes
- 9-10g very finely ground coffee
- 5ml ground ginger
Place all ingredients into a small pan or ibrik. Bring mixture to a boil and then immediately remove from heat. Once the mixture has ceased to boil, return to heat and reboil. Repeat a third time. Serve in espresso cups and allow to rest for a few minutes in order for the grounds to settle to the bottom. Do not stir.