Ingredients (approximate
quantities for ½ litre)
- 2-3 tbs of very finely-ground rich coffee
- 4 heaped tsp of sugar (or to taste)
- Optional: 3 cardamom seeds, OR one sprig of
coriander, OR two tsp of rosewater
Method
(To make really authentic
‘Turkish’ coffee you need a narrow-topped pot that can be heated on a stove.
Pots like this are used to make coffee in the most expensive restaurants and on desert
camp-fires. You can use any heat-proof pot, but be careful.)
Fill the pot with about ½ litre of
water and place it on the heat. As the water begins to heat up, add the sugar, stir, and
then top up with the coffee. When the water boils, let it begin to foam, but quickly
reduce the heat before the coffee boils over. Repeat this three times. Remove from the
heat and add any optional flavouring. Allow the coffee to cool for a minute, then pour it
into small cups.
Turkish coffee should be sipped slowly,
and enjoyed with friends.
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