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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (118g) Recipe makes 2 servings The following items or measurements are not included below: ground coffee |
||
| Calories 0 | ||
| Calories from Fat 0 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2mg | 0% | |
| Potassium 1mg | 0% | |
| Total Carbohydrate 0.1g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 0.0g | 0% | |
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Turkish Coffee
By: Nana Lee
Jun 17, 2006
From Saad Fayed, Turkish coffee is famed for the way it is made. It is prepared in an ibrik, a small coffee pot that is heated. Sugar is added during the brewing process, not after, so the need for a serving spoon is eliminated. Cream or milk is never added to Turkish coffee, and sugar is optional. It is always served in demitasse cups. In some regions, your fortune is told by the placement of the coffee grinds left in the cup!
SERVES 2
Ingredients
- 1 cup water
- 1 tablespoon of extra fine ground coffee (powder consistency)
- 1/8 teaspoon ground cardamom or 1 cardamom pod
- sugar (optional)
Directions
1
Bring water and sugar to a boil in ibrik.2
If you do not have an ibrik, a small saucepan will work.3
Remove from heat, add coffee and cardamom.4
Return saucepan to heat and allow to come to a boil.5
Remove from heat when coffee foams.6
Again, return to heat, allowing to foam and remove from heat.7
Pour into cup, and allow to sit for a few minutes for the grounds to settle to the bottom of the cup.8
Cardamom pod may be served in cup for added flavor.9
TURKISH COFFEE TIPS:.10
****** Many people have made note that the coffee did not foam the second boiling. Sorry about that. Maybe if, when you pour the coffee into the cup, you do it from up high. I think I read that somewhere.11
Turkish coffee must always be served with foam on top.12
If you can't find finely ground Arabic coffee, you can purchase a bag of coffee at any coffeehouse and ask them to grind it for Turkish coffee. You need to have a powder-like consistency.13
Do not stir after pouring into cups; the foam will collapse.14
Always use cold water.
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- Preparation > Number of Servings > For 1 or 2
- Preparation > Technique > Brewing
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Featured Reviews for This Recipe
From: tigerduck
On Jul 1, 2006
Not a coffee I would want to drink on a regular basis, but certainly nice to end a Turkish meal. I bought Turkish coffee and used sugar, as the sugar was included in the directions on the package of the coffee I bought. I remember that I was offered Turkish coffee once from holiday makers who had rented a bungalow next to ours and it was strong, flavoured with cardamom (as in this recipe) and there was lots of sugar in it. They served it in tiny glasses probably holding about 1/4 cup. Different but nice.
From: ~Leslie~
On Jul 1, 2006
I love strong coffee, so it was right up my alley. Delicious, thanks for posting!
From: Chef #588255
On Oct 3, 2007
As An Arabic person who drinks 4 to 5 cups of turkish coffee a day, you did it extremely well. This is the way Nana Lee. but you can serve this coffee without foam, it depends on the taste of the person and the sugar should be used to the taste like 1/2 coffee spoon of sugar for the same recipe is u like it medium sweet and 1 if u like it sweet and when u want it little sweet let it be just on the top of the spoon. the spoon of sugar should be leveled not full. Good appetite. By the way my nick name is Nana Too.
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