Many were sets of the small cups used for Turkish coffee. Beans for Turkish coffee are ground to a fine powder. Tasseography is popular among all Gorani using the residue of Turkish Coffee. Popular classes include grinding, water, hand pour methods and Turkish Coffee. "Kajmak" also describes the creamy foam in the Turkish coffee. Superstition says the grounds left after drinking Turkish coffee can be used for fortune-telling. Turkish coffee is widely consumed as well. Mastic syrup is added to Turkish coffee on the Aegean coast. Turkish coffee and tea flavored with mint or sage are almost ubiquitous in Jordan. Traditionally, sour cherry liquor is also served with Turkish coffee in religious holidays. Turkish coffee is the most well known beverage of the region. Kaymak can also describe the creamy foam in the traditional "black" Turkish coffee. Arabic coffee, or Turkish coffee, is made in Egypt and the Levant countries. Turkish coffee refers to a method of brewing very finely ground coffee. Turkish coffee is sometimes flavored with cardamom, particularly in Arab countries.