Turkish Coffee

2
Servings
3m
Prep Time
10m
Cook Time
13m
Ready In


"Turkish coffee is cooked with sugar rather than adding the sweetener later. Also, the coffee is served in small cups and sits for a few moments before serving, to allow the grounds to sink to the bottom of the cup and settle. If it's prepared properly, it should have foam on top. Cream or milk is never added to Turkish coffee, but additional sugar is optional. It's often served with a glass of water as a palate cleanser and a small sweet such as chocolate or Turkish delight. In some regions, much like with tea leaf readings, your fortune can be told by the coffee grinds left in the cup. DH's cousin does this, and the fortunes are always good. LOL."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (127.2 g)
  • Calories 38.4
  • Total Fat - 1 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 25.4 mg
  • Total Carbohydrate - 7 g
  • Dietary Fiber - 0.2 g
  • Sugars - 5.9 g
  • Protein - 0.4 g
  • Calcium - 21.7 mg
  • Iron - 0 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Bring water and sugar to a boil in an ibrik, or a small saucepan.

Step 2

Remove from heat and add coffee and cardamom. Return to heat and bring to a boil. Remove from heat when coffee foams.

Step 3

When the foam subsides a bit, return again to heat, allowing to foam and remove from heat again.

Step 4

Pour into 2 demitasse cups, and let them sit for a few minutes so the grounds can settle to the bottom of the cups. If using a cardamom pod, it can be served with the coffee for added flavor. Enjoy!

Tips & Variations


  • Ibrik

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