Serving the Guest: A Sufi Cookbook
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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.
Ibrik or jezve, the traditional Turkish coffeemaker
Total time: 10 minutes
4 tsp. very finely ground coffee
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 ¼-cup (demitasse) servings