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Turkish Coffee
Prepared since the 1500's in a jezve, the brass, copper or enamel coffee pot with a long handle.
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Total time
10 minutes
4 tsp. very finely ground coffee
1 cup water
1 cup water
Degrees of sweetness
1 tsp. sugar (mildly sweet)2 tsp. sugar (medium sweet)
4 tsp. sugar (very sweet)
Place coffee, water, and sugar (if desired) into a 4-cup jezve. Brew over very low heat, stirring occasionally, until the froth on the surface begins to rise. Do not boil. Pour a small amount of froth into demitasse cups. Return the pot to the heat until the coffee just begins to boil. Remove from the heat immediately, and pour the remaining coffee into the demitasse cups. Do not drink the residue at the bottom of the cup.
For a special flavor, several cardamom seeds may be added to the pot while the coffee is brewing.
Makes 4 1/4-cup (demitasse) servings
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000
Kathleen Seidel All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.
Copyright © 1999, 2000
Kathleen Seidel All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.