Turkish-Cypriot Cuisine
North Cyprus  

  Turkish Coffee 
  Turkish Coffee"Coffee should be black as hell, strong as death, and as sweet as love" (A Turkish Proverb)

Prepared since the 1500's in a jezve, the brass, copper or enamel coffee pot with a long handle.

  Time 10 minutes Serves 4
  • 4 teaspoonful very finely ground Turkish coffee
  • 4 espresso /Turkish coffee cup of water 
  Degrees of Sweetness
  • Sade - Without sugar
  • Az Shekerli (mildly sweet)  - 1 tsp. sugar
  • Orta (medium sweet) - 2 tsp. sugar
  • Shekerli (very sweet) - 4 tsp. sugar

Cezve (jezve)Place coffee, water, and sugar (if desired) into a 4-cup jezve. Brew over very low heat, stirring occasionally, until the froth on the surface begins to rise. 

Do not boil. Pour a small amount of froth into demitasse cups. Return the pot to the heat until the coffee just begins to boil. Remove from the heat immediately, and pour the remaining coffee into the demitasse cups. 

Do not drink the residue at the bottom of the cup.

For a special flavor, several cardamom seeds may be added to the pot while the coffee is brewing.


  • Vegetarian dishes have been marked with sign
  • Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London.
  • Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London.
  • Jemal, H., Cyprus Today, various.

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