used it to keep themselves alert during their nighttime devotions. A translation of Al-Jaziri's manuscript traces the spread of coffee from Arabia Felix (the present day Yemen) northward to Mecca and Medina, and then to the larger cities of Cairo, Damascus, Baghdad, and Constantinople. In 1511, it was forbidden for its stimulating effect by conservative, orthodox imams at a theological court in Mecca. However, these bans were to be overturned in 1524 by an order of the Ottoman Turkish Sultan Suleiman I, with Grand Mufti Mehmet Ebussuud el-İmadi issuing a fatwa allowing the consumption of coffee. In Cairo, Egypt, a similar ban was instituted in 1532, and the coffeehouses and warehouses containing coffee beans were sacked. Preparation Arabic coffee is made from coffee beans roasted very lightly or heavily from and cardamom, and is a traditional beverage in Arab culture. Traditionally, it is roasted on the premises (at home or for special occasions), ground, brewed and served in front of guests. It is often served with dates, dried fruit, candied fruit or nuts. Arabic coffee is defined by the method of preparation and flavors, rather than the type of roast beans. Arabic coffee is boiled coffee that is not filtered, made black. Sugar is not typically added, but if so, it can be added during preparation or when serving. It is served in a small delicate cup without handles, called finjān. Sometimes, the coffee is moved to a larger and more beautiful pour pitcher to serve in front of the guests, called Dallah. Often, though, the host prepares coffee in the kitchen and highlights a tray of small cups of coffee. Unlike Turkish coffee, traditional Arabic coffee, with its roots in Bedouin tradition, is usually unsweetened (qahwah saada), but sugar can be added depending on the preference of drinker. However, this coffee is never sweet syrup, but rather strong and bitter. To make up for the bitter flavor, coffee is usually served with something sweetdates are a traditional accompanimentand other desserts are often served along with a tray of coffee cups. Arabian Peninsula Arabs in the Arabian Peninsula are also creative in the way they prepare coffee. Coffee is different from that in Egypt and Levant in terms of bitterness and the type of cups the coffee is served in. This brewing method is common in Najd and Hejaz, and sometimes other spices like saffron (to give it a golden