Turkish coffee

Turkish coffee

By
From
Saha
Serves
4
Photographer
Matt Harvey

Turkish or Arabic coffee is best made in small quantities in the traditional long-handled pot called a rakweh, but a very small saucepan will also do. Serve with baklava or Turkish delight.

Ingredients

Quantity Ingredient
250ml water
3 heaped teaspoons turkish coffee
2 teaspoons caster sugar, (optional)
pinch ground cardamom

Method

  1. Put the water into a rakweh or small saucepan and bring it to the boil. Add the coffee, sugar and cardamom, and bring back to the boil. As soon as the froth begins to rise, remove the pot from the heat. When the froth settles, return the pot to the heat and bring back to the boil. Repeat this process twice.
  2. Serve the coffee immediately, taking care to give everyone a share of the hashweh (froth). Let the coffee settle in the cup for a moment before sipping.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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