Turkish Coffee
(2 ratings)Posted by:eliec
Turkish coffee is traditionally prepared in a feenjan, which can be purchased in Middle Eastern markets or specialty shops. The pot is wide at the bottom, narrow toward the top, and has a long handle. Turkish coffee should be served in small cylindrical cups; espresso cups are suitable. My father taught me how to make Turkish coffee and gave me my first feenjan.
| Serves: 1 |
| Prep Time: 1 minutes Cook Time: 3 minutes |
| Sephardic Parve Beverage |
- Recipe
- Comments
Ingredients
1 tbs. finely ground Turkish coffee (available at stores specializing in Middle Eastern foods)
1 tsp. sugar (more or less depending on taste)
cardamom pods to taste
Directions
- Thoroughly mix coffee and sugar in a feenjan or a saucepan.
- Add water (the measure of a serving cup plus a little more), stir well.
- Add cardamom pods (experiment to achieve desired taste) and bring coffee to a boil. When the foam on top begins to rise, remove coffee from heat until it settles and repeat process. My father repeats this process twice, though once should be enough.
- Pour into a coffee cup. The coffee grounds will sink to the bottom of the cup; do not stir them up and don’t drink them.
- Serve immediately.
I agree with eliec's dad, repeat the process TWICE.
Why? I have absolutely no clue, but that's the way my Sephardic Turk dad taught me, so that's the way I still do it!!
:-)
Nov 24, 2008 (report abuse)
Vic Gabay
says...
Have you ever used the grounds to tell fortunes? Turn the empty cup upsidedown, the grounds will drip down the inside of the cup to form various patterns. Someone who claims to know how will look at the pattern to "tell your fortune". My mom used to do it.
Nov 24, 2008 (report abuse)
David Angel
says...
Repeating the boiling twice (total: 3) is traditional.
Apr 6, 2012 (report abuse)