Arabica coffee, also known as Turkish coffee (Aweh) in Lebanon, is prepared with ground coffee to the point of having consistency of flour. The drink is very concentrated and is served in small cups without handles, with or without sugar. This drink is common throughout the Middle East, North Africa, Somaliland and the Balkan countries. The method of preparation is believed to have originated in Damascus and have spread during the Ottoman Empire, thus the current name Turkish coffee. Coffee culture is highly developed in the Balkans, where it is the dominant method of preparation. It is also a traditional drink in restaurants Greeks, Turks, Armenians and Balkan worldwide.
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