July 14, 2017
Beverages, Middle Eastern, 5 Ingredients Or Less,
5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Small Batch Cooking, Fall/Autumn, Winter, Stove Top, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, Water, Sugar more
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"The key sign of a good Turkish coffee is the dark creamy froth (crema). Caster sugar is also known as superfine sugar. It can be found in the sugar aisle and usually comes in what looks like a milk carton. Turkish coffee is normally made in an ibrik or cezve, and obviously yields a much more authentic coffee. This recipe uses a simple saucepan. If you like it and want to make it again, I would definitely invest in an ibrik."
Place all ingredients in a small saucepan. Stir over medium heat until the coffee starts to rise to the surface. Remove from heat immediately and spoon the froth (or crema) into 2 small cups and return the pan to the heat.
When the coffee starts to rise to the top again, remove from the heat and fill the cups.
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