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The Qatari Karak culture
Fragrant, rich and perfectly spiced, karak tea (or karak chai) is more than just a drink. It’s a part of daily life, offering a taste of Qatar’s culture in every sip. Whether shared with friends, made at home, or enjoyed at roadside cafés, this bold, sweet and creamy tea is a beloved staple across the country.
Karak tea is a strong, spiced tea made with black tea, milk, sugar and cardamom, often enhanced with other aromatic spices like cinnamon or saffron. Its distinctive creamy texture and perfectly balanced sweetness make it a comforting yet flavourful beverage, loved by everyone alike.
A drink that’s both refreshing in the heat and warming in the winter, karak chai is served throughout the day – whether as part of breakfast, an afternoon pick-me-up, or an evening ritual.
Despite its deep connection to Qatari culture, karak has South Asian origins, brought to the Gulf region by Indian and Pakistani communities. The word karak means ‘strong’ in Hindi, referring to the bold, full-bodied nature of the tea.
Over time, the Qataris embraced and adapted the drink, adding their own flavours and traditions, making it an integral part of local gatherings, hospitality and daily routines. Today, karak is served at speciality tea stalls, traditional cafés and even luxury restaurants, making it a beloved national favourite.
Serving karak to guests is a sign of warmth and generosity, reflecting Qatar’s deep-rooted hospitality.
Often served in majlis gatherings, karak chai brings friends and family together. Its affordability and widespread availability make it a go-to drink for all.
The combination of black tea, milk and aromatic spices creates a moreish taste. Some people even add saffron for a luxurious twist or ginger for a refreshing kick.
While recipes can vary, a classic Qatari karak includes:
Black tea leaves, for a strong, full-bodied flavour
Evaporated milk, for a creamy texture
Cardamom, the signature spice that enhances aroma
Sugar, to bring out the richness of the tea
Optional spices, such as cinnamon, saffron or ginger for added depth
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