|Nutritional Guidelines (per serving)|
|Servings: 2 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Delight your guests with this authentic Turkish coffee recipe. It traditionally is prepared in an ibrik, a small coffee pot that is heated.
Sugar is added during the brewing process, not after, so the need for a serving spoon is eliminated. Cream or milk is never added to Turkish coffee and additional sugar is optional.
It is always served in demitasse cups. In some regions, much like with tea leaf reading, your fortune can be told by the coffee grinds left in the cup!
- 1 cup water (cold)
- 1 tablespoon extra finely ground coffee (powder consistency)
- 1/8 teaspoon ground cardamom (or 1 cardamom pod, crushed)
- Optional: 1 teaspoon sugar (or more, to taste)
Gather the ingredients.
Bring water and sugar to a boil in an ibrik. If you do not have an ibrik, a small saucepan will work.
Remove from heat and add coffee and cardamom.
Return saucepan to heat and allow to come to a boil. Remove from heat when coffee foams.
Again, return to heat, allowing to foam and remove from heat.
Pour into 2 demitasse cups, and allow to sit for a few minutes for the grounds to settle to the bottom of the cups. If using a cardamom pod, it can be served with the coffee for added flavor.
- Turkish coffee must always be served with foam on top.
- If you can't find finely ground Arabic coffee, you can purchase a bag of coffee at any coffee house and ask them to grind it for Turkish coffee. You need to have a powder-like consistency.
- Do not stir after pouring into cups; the foam will collapse.
- Always start with cold water.
Coffee in the Middle East
Coffee is an important part of Middle Eastern culture. As with much of the culinary tradition, coffee is prepared and served quite differently than in the West. In fact, the term “Arabic coffee” generally refers to one primary method of coffee preparation (Turkish) with several variations.
In the Middle East, coffee is generally called ahwa, though there are other similar variations of the word depending on the dialect. When given the opportunity to order coffee, it is most impressive to understand your options.
How Is Turkish Coffee Different?
Turkish coffee refers to the special brewing method that is most common in the Levant. Turkish coffee is made unfiltered with finely ground coffee beans (so fine that they resemble the texture of cocoa powder). The ground beans are boiled with sugar and cardamom in a special pot called a cezve or ibrik. cardamom.
An important distinction—Turkish coffee is actually cooked with sugar rather than adding the sweetener later. The coffee is served in small cups and sits for a few moments before serving to allow the grounds to sink to the bottom of the cup and settle.