Middle Eastern Drink
A region that pours by ritual. Turkish coffee on the UNESCO list since 2013, mint tea poured high from a Marrakech silver pot, ayran at a Damascus lunch counter, arak with mezze on a Beirut balcony, jallab from a Cairo cart, sahlab dusted with cinnamon in Istanbul, Bekaa Valley wine in a Lebanese cellar — a bar built on cardamom, rosewater, anise, and the unhurried authority of sahha.