Karak

Ingredients

Karak

• 600 mlwater
• 4 tspstrong loose black tea, Ceylon dust grade
• 6green cardamom pods, crushed
• 200 mlevaporated milk
• 3–4 tbspsugar

Optional

• 1 pinchsaffron threads
• 1thin slice of fresh ginger
• 1 tspcondensed milk, for a sweeter cup

Directions

1. Bring the water to a rolling boil in a small saucepan with the crushed cardamom and boil 2 minutes, so the pods give up their oil.
2. Add the tea leaves and boil hard, uncovered, for 3–4 minutes. Karak is boiled, not steeped: the tannin and the deep colour are the point.
3. Stir in the sugar until dissolved. It goes in before the milk, and karak is properly sweet rather than lightly sweetened.
4. Pour in the evaporated milk and bring back to the boil, watching it closely, because it climbs the pan fast.
5. As it rises, pull the pan off the heat and let it fall, then set it back. Do this three times; this is what builds the thick, faintly caramelised body.
6. Simmer 2 minutes more until the colour is an even, deep caramel tan, like milky toffee. Add the saffron now if using.
7. Strain through a fine sieve into small glass cups (istikana), pouring from a height so a little foam rises on top.
8. Drink it very hot, with dates or a cheese paratha, at any hour of the day.

Technique

• Evaporated milk from the tin is not interchangeable with fresh milk here. Its cooked flavour and low water content are exactly what define karak; fresh milk gives a thin, pale drink.
• Karak arrived in the Gulf with South Asian workers as a version of masala chai and became thoroughly Qatari. The local style is heavy on cardamom and light on everything else, unlike the multi-spice chai of the subcontinent.
• Do not walk away from the pan. It boils over in seconds and the sugar scorches onto the base, which taints the whole batch.
• Qatar runs on karak from roadside cafeterias where a cup costs a riyal and is handed through a car window.

Substitutions

• No evaporated milk: 150 ml whole milk plus 3 tbsp milk powder, simmered together. Close, though not identical.
• No loose tea: four strong teabags, split open so the leaves are free.

Variations

• Zaafran karak, with saffron steeped in at the end, the special-occasion cup.
• Ginger karak, made with a slice of fresh ginger, drunk in winter and for a cold.
• Chai haleeb, a milkier, less boiled version for people who find karak too strong.

History

Sweet cardamom milk tea sold from roadside stalls, adopted from South Asian workers.

Frequently asked questions

What is Karak?

Karak is a drink from Bahrain: milky spiced tea from roadside cafeterias. Sweet cardamom milk tea sold from roadside stalls, adopted from South Asian workers.

How long does Karak take to make?

Karak takes 5 min of preparation and 15 min of cooking. The recipe makes 4 small glasses. It is rated easy to make.

What can I substitute in Karak?

Yes, within limits. No evaporated milk: 150 ml whole milk plus 3 tbsp milk powder, simmered together. Close, though not identical. No loose tea: four strong teabags, split open so the leaves are free.

What is the most important thing to get right in Karak?

Add the tea leaves and boil hard, uncovered, for 3–4 minutes. Karak is boiled, not steeped: the tannin and the deep colour are the point.