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Drinks |
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Turkish Coffee
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 "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.
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Time
10 minutes |
Serves
4 |
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Ingredients |
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- 4 teaspoonful
very finely ground Turkish coffee
- 4 espresso
/Turkish coffee cup of water
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Degrees
of Sweetness |
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- Sade -
Without sugar
- Az Shekerli
(mildly sweet)
- 1
tsp. sugar
- Orta (medium
sweet)
- 2
tsp. sugar
- Shekerli
(very sweet)
- 4
tsp. sugar
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Preparation |
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 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.
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Recipies |
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References |
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- 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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