Turkish coffee

Turkish coffee

By
From
Turquoise
Serves
2
Photographer
Lisa Cohen and William Meppem

Making coffee is something of an art form in Turkey. It is prepared and served as a way of signalling respect and affection for one’s guests. You will usually be asked to specify whether you wish to drink it ‘az sekerli’ (with a little sugar), orta sekerli (with a moderate amount), ‘çok sekerli’ (with a lot of sugar) or sekersiz (without sugar). To enjoy Turkish coffee, you need to get your head around the fact that the coffee is not strained before serving, and that the sugar is added to the coffee as it brews, not afterwards. The grounds that remain at the bottom of the cup are used for fortune-telling.

It’s best to make Turkish coffee in a cevze, a small, long-handled pot, but a small saucepan will suffice.

Ingredients

Quantity Ingredient
2 tablespoons finely ground, medium-roast turkish coffee
180ml water
sugar, to taste

Method

  1. Combine all the ingredients in a cevze and stir well. Bring to the boil slowly over a low heat. Watch the pot carefully: remove the cevze from the heat immediately a thick foam forms on the surface and begins to rise. Carefully divide the foam (not the liquid) between two small coffee cups, being careful not to disturb or disperse it.
  2. Return the cevze to the heat and boil briefly. Pour the coffee into the cups carefully and slowly, again being careful not to disperse the foam. Serve straight away.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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