Turkish Coffee Recipe
Yield: 2 servings
3/4 c Water
1 tb Sugar
1 tb Pulverized Coffee
1 Cardamon Pod
Combine water and sugar in an ibrik or small saucepan. Bring to a
boil; then remove from heat and add coffee and cardamon. Stir well
and return to heat. When coffee foams up, remove form heat and let
grounds settle. Repeat twice more. Pour into cups; let grounds
settle before drinking.
From Sheila Buff & Judi Olstien, "The New Mixer's Guide to
Low-Alcohol and Nonalcholic Drinks." Published By HPBooks, Inc.,
1986, ISBN 0-89586-458-4.
posted by Robert @ 5/18/2004
2 Comments
2 Comments:
Wrong. Put coffee (and sugar) and water into ibrik, start stirring before heating. Continue stirring, heat. Let it boil, keep on stirring. Now, some people like it with bubbles, serve them. Some people like it boiled, so continue to boil, eventually all the bubbling will disappear. The serve.
This is how I made coffee for twenty years. Yes, I am Turkish.
here is an alternative you may want to try as well. in the briki with the standard ingredients and format...add cinammon to the suger and coffee ..same amount as suger. then cook as usual after you pour in to your cups put a drop of Mazaher or ORange blossom water in each glass. My grandmother drank hers that way. Its actually quite good. I think it has been called Magrehbi coffee not sure why my grandmother would drink something called that since she is not from north africa..ha ha. who knows. But we aren't turks either. just lebanese americans.
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