Turkish coffee is a very popular drink at home. It is a very special drink for us as we celebrate engagement ceremonies (and the bride-to-be is required to make a nice, frothy coffee for the guests!), or simply gather with friends and enjoy the moment with this wonderfully fragrant coffee. As soon as I start making mine here in England, I feel I am home, sitting along with family and friends, a wonderful feeling. I have many friends in England and America thoroughly enjoy this drink, I hope you give it a go sometime.
Although coffee was first cultivated at the southern edge of the Arab peninsula, it was via Turkey that the fame of coffee spread to Europe. Within just a few years of its introduction to Europe, hundreds of coffee houses sprung up in Istanbul alone, and coffee drinking became such an important part of daily and ceremonial life that the Sultan’s coffee-set was carried during royal processions; every wealthy household had a servant whose sole task was to prepare coffee and under the laws the failure of a husband to provide his wife with coffee was grounds for divorce!
To make Turkish coffee, you need the right equipment: a special long handled pot called “cezve”, small coffee cups called “fincan” and a special coffee mill. The coffee beans, which is 100 % Arabica beans, have to be toasted to the point and ground to a very fine powder. Middle Eastern stores or specialty stores carry the finely ground Turkish coffee.
There are different sizes of “cezve”, depending on the number of persons for whom you wish to make coffee, from 1 to 4; because a well-made coffee must have froth on the top and you can not have a good result if you prepare the coffee for 2 persons on a pot for 4.
Into your “cezve”, put one cup of water for each person, 1 rounded teaspoon of coffee and 1 rounded teaspoon or less of sugar. Traditionally, the amount of sugar should be known beforehand, i.e. “az sekerli” (with little sugar), “orta sekerli” ( medium), or “sekersiz” (with no sugar). Stir well, put over very low heat and bring slowly to boil. As it boils, the froth forms on top. Just before it overflows, remove and divide the froth into the cups, bring to boil again and divide the rest out.
how is another popular drink, the buttermilk drink prepared? I vaguely remember that is served with extra salt and typically with very spicy dishes – is that correct?
Hi Jonathan, that drink is called Ayran, and it is made with wholemilk plain yoghurt, mixed with water and ice and a pinch of water. Blender works well to get all the froth, it is delicious and goes really well with spicy food.
Merhaba Özlem. Do you have any ideas on how to make türk kahvesi without cezve? I brought cezve from Turkey but it is not working with my induction hob (obviously) and it’s breaking my heart not to be able to drink Turkish coffee:)
PS. I totally adore your receipts:)
Merhaba dear Natt, many thanks for your kind note, so glad you’re enjoying my recipes 🙂 Re the induction hob, unfortunately it is a pain.. I wonder if you can place your cezve on top of a induction hob friendly base, it may take a bit longer to cook but you can at least use your cezve, hope it works, cok selamlar, Ozlem