TURKISH COFFEE
From Saad Fayed, Turkish coffee is famed for the way it is made. It is prepared in an ibrik, a small coffee pot that is heated. Sugar is added during the brewing process, not after, so the need for a serving spoon is eliminated. Cream or milk is never added to Turkish coffee, and sugar is optional. It is always served in demitasse cups. In some regions, your fortune is told by the placement of the coffee grinds left in the cup!
Provided by Nana Lee
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Bring water and sugar to a boil in ibrik.
- If you do not have an ibrik, a small saucepan will work.
- Remove from heat, add coffee and cardamom.
- Return saucepan to heat and allow to come to a boil.
- Remove from heat when coffee foams.
- Again, return to heat, allowing to foam and remove from heat.
- Pour into cup, and allow to sit for a few minutes for the grounds to settle to the bottom of the cup.
- Cardamom pod may be served in cup for added flavor.
- TURKISH COFFEE TIPS:.
- ****** Many people have made note that the coffee did not foam the second boiling. Sorry about that. Maybe if, when you pour the coffee into the cup, you do it from up high. I think I read that somewhere.
- Turkish coffee must always be served with foam on top.
- If you can't find finely ground Arabic coffee, you can purchase a bag of coffee at any coffeehouse and ask them to grind it for Turkish coffee. You need to have a powder-like consistency.
- Do not stir after pouring into cups; the foam will collapse.
- Always use cold water.
Nutrition Facts : Calories 0.4, Sodium 3.6, Carbohydrate 0.1
TURKISH COFFEE RECIPE
Steps:
- Gather the ingredients.
- Pour the water into the cezve. Add the coffee and sugar, if using. Mix well to dissolve the coffee and sugar. Do not stir after this point.
- Place the cezve on the stovetop over medium heat. After a few minutes, the coffee will rise and foam up.
- Just before it begins to boil, remove the cezve from the heat. Skim off the foam, adding a little to each serving cup. Return the cezve to the heat and let it slowly foam up again.
- Pour the coffee very slowly into the serving cups so the foam rises to the top.
- Let the coffee settle for a few minutes, then serve.
Nutrition Facts : Calories 11 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 0 g, Fat 0 g, ServingSize 2 servings, UnsaturatedFat 0 g
TURKISH COFFEE
My mom was mad because none of the Turkish coffee recipes she could find online were close to the way she used to make it. This is her way of making Turkish coffee.
Provided by chikerelle
Categories World Cuisine Recipes Middle Eastern Turkish
Time 5m
Yield 5
Number Of Ingredients 3
Steps:
- Stir milk, coffee, and sugar together in a saucepan over medium heat until the sugar dissolves. Cook until the liquid begins to bubble. Cook another 30 seconds; remove from heat. Serve hot.
Nutrition Facts : Calories 48.1 calories, Carbohydrate 7.3 g, Cholesterol 4.9 mg, Fat 1.2 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 26.5 mg, Sugar 7 g
TURKISH COFFEE SOUR
If you love coffee cocktails, try our festive sour. Seasonal favourites like warming cinnamon, aromatic cloves and spiced rum go well with a deep coffee hit
Provided by Miriam Nice
Categories Cocktails, Drink
Time 7m
Number Of Ingredients 9
Steps:
- Put the coffee grounds in a pan with 250ml water. Add the cardamom pods, lemon peel, cloves and cinnamon stick. Bring to the boil, then strain though a sieve lined with 2 pieces of kitchen paper. Leave to cool.
- Pour 50ml of the coffee mixture into a cocktail shaker filled with ice then add the egg white, spiced rum and lemon juice. Shake hard for 1-2 mins then double strain into 2 coupe or martini glasses. Decorate with another cardamom pod and a few drops of Angostura bitters if you like.
Nutrition Facts : Calories 100 calories, Fat 0.1 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 0.2 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
TURKISH COFFEE ICE CREAM
This recipe is an attempt to emulate 'Turkish Coffee Ice Cream' made by an ice cream maker in Santa Barbara, California. It comes very close. If you like coffee-flavored ice cream, you'll like this.
Provided by MARILYN PERZIK
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 7h30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring the water and sugar to a boil in a saucepan over high heat until the sugar dissolves and the syrup turns clear. Pour into a double boiler along with the cream and milk. Whisk until the syrup has dissolved into the milk, then whisk in the egg yolks and instant coffee until completely incorporated.
- Set the double boiler insert over (but not touching) a pan of gently simmering water. Cook, stirring constantly until the custard has thickened and will stick to the back of a spoon, about 10 minutes. Pour through a mesh strainer into a bowl and stir in the coffee grounds. Refrigerate several hours until cold.
- Pour into an ice cream maker and freeze according to manufacturer's directions.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 54.4 g, Cholesterol 218.4 mg, Fat 20.7 g, Protein 4.6 g, SaturatedFat 12 g, Sodium 44.1 mg, Sugar 52.2 g
SPICED TURKISH COFFEE SMOOTHIE
Spice up your morning routine with a flavorful smoothie made with freshly brewed coffee, banana, Medjool dates, and the secret to every great Turkish-style coffee-cardamom.
Provided by Braun
Yield 1 serving
Number Of Ingredients 7
Steps:
- In the Braun PureMix Jug Blender, combine banana, date, coffee, milk, ice, and cardamom and blend until smooth. Sprinkle with bee pollen and enjoy.
SPICED COFFEE COCKTAIL
Steps:
- Mix the sugar, chile powder, smoked paprika and salt together in a small plate. Dip the rims of four glasses in water, then in the spice mixture to coat.
- Fill the glasses with ice, then divide among them the coffee and vodka. Top with the cherry cola. Garnish each with a Luxardo cherry.
MOROCCAN COFFEE WITH SIX FRAGRANT SPICES
A jolt of Moroccan coffee with warming spices might just put body and soul back together at any time you like. I use double the amount of the spices. Use the amount that will best suit your taste.
Provided by Annacia
Categories Beverages
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the spices with the coffee beans in a grinder and whirr until the beans are finely ground.
- Bring 4 cups of water to boil.
- Put some milk-a cup or more-in a small saucepan over a low flame to heat. Do not let it come to a boil.
- If you are making the coffee in a filtered maker: Pour the coffee mixture into the paper-lined brewing cup. Pour about 2 ounces of boiling water over the coffee to allow the grounds to "bloom." Then slowly add the rest of the water, allowing it to drip through the grounds into the pot below.
- Or (for Mikekey) if you are using a French press: Put the coffee and spice mixture in the bottom of the press pot. Pour in the requisite amount of boiling water, put the top in place and let the mixture steep for 4 to 5 minutes. Press the plunger down.
- Pour the spiced coffee into cups and add hot milk (and sugar) if desired. Serve at once.
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