Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, July 01, 2005

Turkish Coffee

(Türk Kahvesi)

Turk Kahvesi - click to enlarge
1 tsp Turkish Coffee
1/2 tsp sugar
1 Turkish Coffee cup of water, size pictured above
1 Turkish coffeepot, called "cezve", as pictured above

Put the sugar into the coffeepot first, then add the coffee. Fill the Turkish Coffee cup with water at room temperature, although leave a bit of room at the top. Pour into the coffeepot.

Turn the heat to low. Place the coffeepot on the stove and slowly stir with a small spoon to ensure the coffee mixes in with the water. Then stop and wait until bubbles form at the top. When the bubbles rise, take the coffeepot off the stove and pour into the cup & serve.

The grinds will sink to the bottom of your cup, don't drink this part. The grinds are darker and thicker.

~~ Mustic Turkish Coffee ~~
Mix well one-chickpea size mastic (roll glass on the mastic to make it powdery or use mortar) and 100 g grounded Turkish coffee; Store in a tightly closed jar for 1-2 days before starting to cook:)

It can be difficult to find authentic Turkish coffee near where you live, but you can always order some from Amazon - this is the brand I use at home. Amazon also sells cezve and Turkish coffee cups.

“Coffee should be black as hell, strong as death, and sweet as love.” famous old Turkish Proverb refers to Turkish Coffee:)

A cup of Turkish coffee is endowed with a variety of important connotations for Turks: friendship, affection and sharing. This is best illustrated in the old saying: "A single cup of coffee can create a friendship that lasts for 40 years". Turkish coffee is such an intrinsic part of Turkish culture that it has given its name to the word for breakfast, "kahvaltı", which translates as "before coffee", and is derived from the words "kahve" (coffee) and "altı" (before).

"Turkish coffee culture and tradition now inscribed as "Intangible Cultural Heritage of Humanity (2013)!"

Türk Kahvesi



At 3:46 PM, Anonymous Anonymous said...

Hi Binnur
Is there any alternative cofee to make Turkish cofee? Do I have to use the cofee that is sold in Turkey as Turk Kahvesi?

At 7:46 PM, Blogger Binnur said...

There is no alternative that I know:)

At 6:48 PM, Anonymous Anonymous said...

at our superstore we have a coffee section with loose beans, that you can grind yourself. if you take any of those kinds you like there is a coffee grinder there that has a Turkish setting on it thats what i do at least its hard to find Turkish coffee in Canada lol

At 3:34 PM, Anonymous Mona said...

what distinguishes authentic Turkish coffee? i mean what makes it different from turkish coffee served in lebanone and the arab world? we in palestine add cardemoms to it. is it different from original turkish coffee?

At 10:39 PM, Blogger Binnur said...

Hi Mona,

First of all, Turkish coffee is a very fine, powder-like grade compared to the Arabic bean which gives the perfect consistency to the coffee.

The second one is, Turkish Coffee has to be served with the foam on the surface. Otherwise, it is not Turkish coffee. No one drinks Turkish coffee without the foam in Turkey and you can't serve it to your guests.:)

The foam shows the perfection of the cooking of the Turkish coffee:)

And the others;
Cardamom is not added to the coffee while it is being ground which changes the taste of the Turkish coffee.

Turkish coffee has various levels of sweetness from bitter to very sweet.The sugar can't be added after serving. It ruins the foam, taste and spectacle of it!

For all these reasons, Turkish coffee remains still favourite coffee among the coffee drinkers all around the world:)

At 8:03 AM, Anonymous Anonymous said...

añd that is almost the same way how we serve it in Serbia , and call it turkish coffee as well , with foam or how we say sometimes " kaimak"


Post a Comment

<< Home