My breakfast

The bread comes from down the street -- I walk to the baker every morning for a fresh raghif for 10 cents -- the lebeneh madabbleh (dried yogurt balls) comes from a dairy shop on Bab Touma Street, the dried mint from his neighbor, the olive oil from Serjilla, in northern Syria, the akadoonias from the tree in our courtyard and the coffee from Brazil.

My coffee seller in Qasaa tells me that Brazilian beans are the best for making Turkish coffee. Colombian comes too bitter. I buy a quarter kilo ground with cardomom for $1.30. Lasts me for a month or six weeks.