Turkish Coffee Sour Recipes

TURKISH COFFEE

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.

TURKISH COFFEE SOUR

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.

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.

TURKISH COFFEE

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.

TURKISH COFFEE ICE CREAM

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.