Turkish coffee
Very strong
COFFEE made by bringing finely ground
COFFEE (and sometimes spices like
CARDAMOM,
CINNAMON or
nutmeg), sugar and water to a boil three times, allowing it to cool very briefly between boilings. Turkish
COFFEE is made in a special long-handled, open, brass or copper pot called a jezve or ibrik and served in tiny cups immediately after the third boil. The bubbly froth that forms on the
COFFEE's surface is said to be a sign of good fortune for anyone who gets some in their cup. Allow a few moments after Turkish
COFFEE is poured to let the grounds settle. See also
COFFEE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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