Turkish recipe
How to make Turkish coffee
Türk kahvesi
Istanbul and all of Türkiye
Very finely ground coffee boiled slowly with cold water, and sugar if wanted, in a small pot called a cezve until it foams. It is poured unfiltered into small cups and served with a glass of water and often a piece of lokum. Let the grounds settle and do not drink the last sip.
Ingredients
- 2 heaped teaspoons Turkish coffee (very finely ground)
- 2 small coffee cups of cold water (about 140 ml)
- Sugar to taste: none (sade), a little (orta) or sweet (şekerli)
Method
- Put the cold water, coffee and sugar into a cezve or the smallest pan you have, and stir well once. Do not stir again after this.
- Heat very slowly over a low heat. After 3 to 4 minutes a dark foam will rise.
- Just before it boils, spoon some foam into each cup, then return the pot to the heat for a few seconds until it rises again.
- Pour the coffee slowly into the cups so the foam stays on top. Serve with a glass of water and wait a minute for the grounds to settle before drinking.
Made it at home? Tick it off and it goes into your kitchen passport.
In 2013 UNESCO added Turkish coffee culture and tradition to its list of the intangible cultural heritage of humanity. Some people read fortunes in the grounds left in the cup.
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