Turkish
Coffee:
1 cup cold water
|
1
tablespoon superfine coffee
|
Sugar to taste
|
Cardamom,
cinnamon, nutmeg (if desired)
|
Turkish
coffee is prepared in an Ibrik, Cezve (in Turkish) or Briki, which is a small
coffee pot with a long handle. Sugar
is added during the brewing process, not after whereby it mixes well and
becomes a solution. The coffee is served
in a small cup and saucer. The finished coffee has a thick layer of coffee at
the bottom.
 |
| Saucepan |
- Boil the water (add sugar
if needed) in a ibrik or a saucepan at medium heat.
- As soon as the solution
boils, remove from heat, add 1 tablespoon superfine coffee. Return saucepan to heat and allow to come to a
boil
- As soon as coffee foams, remove from heat.
- As soon as the foam settles, return to heat again, allowing to
foam and remove from heat.
- Pour into cup, and allow the brew to sit for a few minutes whereby,
the coffee grounds to settle at the bottom of the cup.
- Add Cardamom, cinnamon,
nutmeg (if desired).
Turkish Coffee Tips
Turkish coffee must always be served with
foam on top.
If you can't find finely ground Arabic
coffee, you can purchase a bag of coffee at any coffee shop or grocery store
and ask them to grind it for Turkish coffee. The consistency should be
powder-like.
Do not stir the coffee after pouring into
cups; the foam will collapse.
Serves : 2
