Drinking strong coffee in tiny cups with lots of grounds is, like the stuffed grape leaf, a culinary tradition that covers the Balkans, Anatolia, Caucasus and Middle East. This drink has been hit particularly hard by linguistic nationalism. It is widely known as Turkish coffee, but can also be seen as Greek coffee, Armenian coffee or Arabic coffee. Arabic coffee is sometimes distinguished by its slight cardamom flavor. Espresso continues to make inroads in the Balkans, while in southeast Turkey and parts of Syria an even bitterer coffee is consumed in even smaller cups. Across the region, sugar is added to the coffee before it is prepared, and the grounds are used to tell fortunes after.