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Soorj
Armenian Coffee 
Contributed by Howard Landon Stovetop
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| This strong coffee can be made sweet, unsweetened, or in between. The long-handed brass pot is called a soorjaman. Coffee should be ground very fine. If you don't have a grinder, Armenian coffee can be purchased in larger supermarkets or Middle Eastern specialty stores. It is traditional in the Middle East to use the coffee grounds (as Oriental tea leaves) to tell the future. After the last sip is taken, the cup is turned upside down on the saucer so that the grounds can run down the sides and form patterns that are "read" to reveal what is in store. | |
| Ingredients | |
| 2 Tablespoons | roasted powdered coffee |
| 1 heaped teaspoon | sugar |
| 3 small coffee cups | water |
| tiny pinch | ground cardamom |
Preparation
- Combine all the ingredients in a long-handled coffee pot or tiny saucepan
- Stir well and bring to a boil.
- As the froth forms on top, remove the pot from the stove, stir again and return to the heat until the froth rises again.
- Be very careful the coffee does not boil over.
- Boil it briefly again, then set it aside for a few seconds.