~37 cal · 0g protein · 10g carbs · 0g fat (estimated, per serving)
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Cup of amber spiced coffee-husk infusion
🇾🇪 Sana’a
Long before the beans were exported, Yemenis drank qishr — an infusion of the dried husks of the coffee cherry, spiced with ginger and cinnamon. Light amber and gently caffeinated, it is the everyday hot drink of Sanaa, sipped through the day and offered to guests as readily as coffee itself.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1/2 cup dried coffee husks (qishr)
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4 cups water
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1-inch fresh ginger
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1 stick cinnamon
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3 tbsp sugar, to taste
Instructions
1
Bring the water to a boil with the sliced ginger and cinnamon stick.
2
Add the coffee husks and simmer gently for 10 minutes until amber and fragrant.
3
Sweeten to taste and steep off the heat for a couple of minutes.
4
Strain into cups and serve hot.
Yemeni Sanaa tradition.
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🌏 While it simmers — know your destination
📍
Sana’a. Highland kitchens famous for a stew that arrives boiling.
🗺️
Yemen. Clay-oven breads and bubbling stone-pot stews.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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