Turkish Coffee

Makes 2 demitasse servings: 2 Tablespoons pulverized coffee (of course I'd recommend Café Najjar brand, out of Beirut)
2 Tablespoons sugar
1 cup of water
some ginger, some cardamon (ground or whole pods), some cinammon
Special equipment: well, if you don't have a jezveh, guess you'll have to use a small long-handled pot.
Method: Dissolve sugar in the water in your jezveh. Stir in the coffee and slowly bring to a boil, stirring occasionally. Do not let it boil over. Remove from heat and reboil twice more: in the Middle East, coffee is always boiled thrice. Pour into demitasse cups, and distribute the foam evenly. Let the coffee cool a bit, and the grounds settle, before sipping.
Yemenis always add ginger to their coffee, and not just a pinch. One of my college roommates would make his morning java by pouring bowling water into a mug with 2 heaping teaspoons instant coffee and 2 teaspoons ground ginger. The Saudis like theirs with cardamon (they boil it with the pods, but you'll find it easier to sprinkle in some ground cardamon) with a little less sugar. Some drink it black. Other cultures like cinammon or even rose water