TURKISH COFFEE RECIPE
Steps:
- Gather the ingredients.
- Pour the water into the cezve. Add the coffee and sugar, if using. Mix well to dissolve the coffee and sugar. Do not stir after this point.
- Place the cezve on the stovetop over medium heat. After a few minutes, the coffee will rise and foam up.
- Just before it begins to boil, remove the cezve from the heat. Skim off the foam, adding a little to each serving cup. Return the cezve to the heat and let it slowly foam up again.
- Pour the coffee very slowly into the serving cups so the foam rises to the top.
- Let the coffee settle for a few minutes, then serve.
Nutrition Facts : Calories 11 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 0 g, Fat 0 g, ServingSize 2 servings, UnsaturatedFat 0 g
TURKISH COFFEE SOUR
If you love coffee cocktails, try our festive sour. Seasonal favourites like warming cinnamon, aromatic cloves and spiced rum go well with a deep coffee hit
Provided by Miriam Nice
Categories Cocktails, Drink
Time 7m
Number Of Ingredients 9
Steps:
- Put the coffee grounds in a pan with 250ml water. Add the cardamom pods, lemon peel, cloves and cinnamon stick. Bring to the boil, then strain though a sieve lined with 2 pieces of kitchen paper. Leave to cool.
- Pour 50ml of the coffee mixture into a cocktail shaker filled with ice then add the egg white, spiced rum and lemon juice. Shake hard for 1-2 mins then double strain into 2 coupe or martini glasses. Decorate with another cardamom pod and a few drops of Angostura bitters if you like.
Nutrition Facts : Calories 100 calories, Fat 0.1 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 0.2 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
TURKISH COFFEE
From Saad Fayed, Turkish coffee is famed for the way it is made. It 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 sugar is optional. It is always served in demitasse cups. In some regions, your fortune is told by the placement of the coffee grinds left in the cup!
Provided by Nana Lee
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Bring water and sugar to a boil in ibrik.
- If you do not have an ibrik, a small saucepan will work.
- Remove from heat, 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 cup, and allow to sit for a few minutes for the grounds to settle to the bottom of the cup.
- Cardamom pod may be served in cup for added flavor.
- TURKISH COFFEE TIPS:.
- ****** Many people have made note that the coffee did not foam the second boiling. Sorry about that. Maybe if, when you pour the coffee into the cup, you do it from up high. I think I read that somewhere.
- 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 coffeehouse 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 use cold water.
Nutrition Facts : Calories 0.4, Sodium 3.6, Carbohydrate 0.1
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