Turkish coffee

Turkish coffee

By
From
Arabesque
Serves
6
Photographer
William Meppem

Turkish or Arabic coffee is best made in small quantities in the traditional long-handled pot called a ‘rakweh’, but a very small saucepan will just about do. The whole process is extremely simple, but like so many things, tends to be shrouded in mystique, everyone having their own particular method for making plenty of the desirable golden froth. Each family, too, tends to have its own little traditions and rituals – the Maloufs, for instance, favour tapping the side of the pot with a spoon at various points of the procedure. Nobody quite knows why – it’s just something they do.

Various aromatics may be used to flavour the coffee. The Lebanese and Syrians like to add a few cracked cardamom pods, or a pinch of ground cardamom to the pot. In the Gulf states they add splash of rosewater, or occasionally even saffron. In North Africa they enjoy cinnamon and sometimes coriander seeds, while in Yemen they favour ginger and cloves.

Ingredients

Quantity Ingredient
6 small cups water
3 heaped teaspoons dark-roasted, plain turkish coffee, finely ground
2 teaspoons sugar
3 cardamom pods, lightly crushed

Method

  1. Bring the water to the boil and add the coffee, sugar and cardamom pods. Bring the mixture back to the boil and, as soon as the froth begins to rise, remove the pot from the heat.
  2. Once the froth has settled, return the pot to the heat and repeat the process twice. Serve the coffee straight away, taking care to give everyone a share of the froth. Let it settle in the cup for a minute or two before sipping.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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