This Turkish Beverage Serves 1
Unfiltered, very finely ground coffee is used in preparing Turkish Coffee. I first tasted this unique drink on my visit to Istanbul, Turkey. I am not a huge fan of teas but coffee anytime will do. This drink sure does have an acquired taste but if you love coffee as much as I do then this recipe is definitely for you.
Tasseography is a method of fortune telling, which is believed by some that the patterns of the coffee grounds left behind after drinking Turkish coffee could determine your future.
Turkish Coffee Ingredients:
- 2 cups cold water
- sugar as per taste (optional)
- 2 tablespoons coffee grounds
- 3 pods or 1 teaspoon ground cardamom (elachie)
- If you have an Ibrik (cezve) you may use that but if you don’t, no need to stress, a simple saucepan will do. Pour the water into the Ibrik or saucepan. Make sure you’re using cold water.
- Bring the water to a boil.
- When the water reaches to a boil, remove the Ibrik or saucepan from the heat & add in the sugar if you prefer.
- Next, add in the ground unfiltered coffee. It should be of a powdered consistency – avoid using instant coffee.
- Lastly, add in either the cardamom pods or the ground cardamom. I used the pods.
- Do not stir the mixture. Place the Ibrik or saucepan back onto the heat.
- Bring the mixture to a boil.
- As soon as it reaches a boil, remove from the heat once again.
- Thereafter, place it once more on the heat.
- As soon as it boils up again, turn off the heat.
- Pour this coffee mixture into demitasse cups or regular cups.
- Allow the coffee mixture to sit in the cups for a few minutes so that the coffee grounds can settle to the bottom of the cups.
- Serve after a few minutes has passed.
- Enjoy your Turkish Coffee with a side of Turkish Delights.