TURKISH COFFEE

 

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This Turkish Beverage Serves 1

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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)

Method:

1. 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.
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3. Bring the water to a boil.
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5. When the water reaches to a boil, remove the Ibrik or saucepan from the heat & add in the sugar if you prefer.
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7. Next, add in the ground unfiltered coffee. It should be of a powdered consistency – avoid using instant coffee.
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10. Lastly, add in either the cardamom pods or the ground cardamom. I used the pods.
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12. Do not stir the mixture. Place the Ibrik or saucepan back onto the heat.
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14. Bring the mixture to a boil.
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16. As soon as it reaches a boil, remove from the heat once again.
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18. Thereafter, place it once more on the heat.
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20. As soon as it boils up again, turn off the heat.
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22. Pour this coffee mixture into demitasse cups or regular cups.
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24. 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.
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27. Serve after a few minutes has passed.
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30. Enjoy your Turkish Coffee with a side of Turkish Delights.
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