hmm.. probably there's loads of variants and turkish might maybe might somehow fall within the spectrum (?).. but my understanding is that turkish proper doesn'y have cardamom, at least what we make and call turkish (if i remember correctly even turks call it that, and you had to ask for it so, otherwise you get blubby nescafe!) . that;s this
within the southern bilad al sham/levant of mine, meaning below damascus unto well below jordan valley both bedu and farmers do one arabic coffee that i think is rougher ground, maybe charred, but surely bitter as a rule and boiled at length, as in my aunts put a large long pot on the fire at dawn and well after breakfast put it in a big thermos, from which you take really small shots throughout the day, and give to guests as soon as they enter and it doesn't count as part of 'what would you like to drink?' when they might have turkish coffee, sweetened comme tu préfère.. that;s, dark, reaaaally strong and has cardamom: this:
my hijazi-arabian relatives make something much lighter, 'healthier' per mother, with more cardamom (and more??) than coffee, grown to like it as i got older.. not dark:
no idea what/which najdi arabians and sinai bedus do or what other varieties...
don't recall seeing the latter two anywhere from damascus up, hence my wondering.
this is called kibbeh nayyeh (lit. raw kibbeh), upper sham/levant all i think but famous as a lebanese delicacy. scared me as a kid
