Sufi clerics were responsible for transporting coffee from its native Ethiopia to Yemen, Saudi Arabia, and Egypt. Its taste and stimulant properties were appreciated by Imams (Muslim prayer leaders) who would drink coffee to stay awake for long hours of prayer and study. The Turks obtained coffee from Egypt and sold it to Europeans as the “wine of the Arabs” because of its role in Arabian culture, economy, and cuisine. By the 16th century, drinking coffee was an important ritual throughout the Mediterranean region. A cezve, or a small, long handled pot with a spout is used to prepare the coffee on the stove. If you do not have this kind of coffee pot, coffee can be brewed in a saucepan with a spout. Small espresso (demitasse) cups are used to serve the coffee. Ask your guests how much sugar they would like before making the coffee because the sugar is brewed in with the coffee, not stirred in later.