Türk kahvesi

Türk kahvesi

Turkish coffee

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Turkish coffee is prepared in a small, long-handled pot tapering at the top, called a jezve. The purist (and all Turks are, when it comes to making coffee) would grind the beans to a fine powder just before brewing. Turkish brass coffee mills are sold throughout the Middle East.
  2. When offered a cup, you will be asked if you like it sade (unsweetened), orta (moderately sweetened) or sekerli (very sweet). Ideally, Turkish coffee is made one cup at a time, or three at the most.
  3. Measure one demitasse cup of cold water into a jezve and add 1 heaped teaspoon of powdered Turkish coffee, and sugar if desired — a level teaspoon for orta, a heaped teaspoon or more for sekerli. Stir and place over medium–low heat.
  4. When the coffee rises in the pot, immediately remove the pot from the heat, then spoon the froth into a cup. Return the pot to the heat and cook until the coffee rises again. Remove and fill the cup.
  5. Some prefer to heat the coffee three times in all, though twice is sufficient, particularly if only making one cup. With the repeated heating method, a little froth is spooned into each cup each time it is removed from the heat, as a good cup of kahve must have creamy foam floating on top.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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