Kafes

Kafes

Cypriot coffee

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Somehow precise measures sound odd for the Cypriot and Greek way of making coffee, so I have departed from my usual style.
  2. You will require a briki (a long-handled coffee pot, wide at the base and tapering in at the top) or a small saucepan, and demitasse or small espresso cups.
  3. To each demitasse cup of cold water measured into the pot, add 1 heaped teaspoon of powdered (not instant) coffee, and sugar to taste.
  4. For sweet coffee (glykos) add the same amount of sugar; for moderately sweet coffee (metrios) add a level teaspoon of sugar; or no sugar, if that is your preference (sketos).
  5. Stir over the heat only until the sugar has dissolved and bring to the boil. The coffee forms a creamy froth on top called kaimak. As the froth turns in from the sides and the coffee begins to rise in the pot, remove from the heat at once. Pour a little into each cup to distribute the froth, then fill your cups.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again