Turkish coffee

Turkish coffee

By
From
New Middle Eastern Food
Serves
6
Photographer
Mark Roper

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. Throughout the Middle East various aromatics may be used to flavour the coffee: a few cracked cardamom pods, a pinch of ground cardamom, a 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. Sugar is always added to the coffee as it brews, not afterwards.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Bring 6 small cups of water to the boil and add 3 heaped teaspoons finely ground, dark-roasted, plain Turkish coffee, 2 teaspoons sugar (or to taste) and 3 lightly crushed 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:
Malouf
Greg
Lucy
Middle
Eastern
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