Saturday, April 5, 2014

Two Minutes Turkish

I did not realize how easy it was to make a couple of cups of Turkish coffee.  For a drink that tastes so divinively complex, making it as easy as they come.  It took me two minutes, Turkish.  And really two minutes - not five.  For those who are not getting my sense of humor, I am referring to one of my favorite lines from Lock, Stock and Two Smoking Barrels (link here).

Okay, back to the subject at hand.

A friend of mine got me a bag of Turkish coffee - freshly ground from Jordan.  The aroma filled my pantry and my kitchen and everyday I swore to myself I would make myself a cup.  Today was the day.

What you need is water, sugar and the coffee.  That's it.

A Turkish coffee pot would help obviously, and I opted for this authentic brass version from Akbari.

Basically, for every cup of Turkish coffee you need one teaspoon of coffee and one teaspoon of sugar (if you want it sweet).  For medium-drinkers, go for half a teaspoon of sugar for every cup of coffee.

And please note when I say cup, I mean the physical cup you will drink from and not the measuring cup.  I measured two cups, two spoons and a sachet and a half of Splenda.

Mix and put on a medium-high stove. Keep an eye on it as it boils pretty quickly.

Once it starts bubbling, it'll start to look like this:
This is where it starts getting tricky.  You need to watch the bubbles rise to the top, remove it from the stove top, set it aside till the bubbles subside.  Then put it back on the stove top.  Do that 2 more times.
Pour into your Turkish coffee cups, and enjoy immediately.

Note: it's meant to have a bit of froth on top, but I think I over-boiled mine.  This is a great first attempt though ;)

Once you finish, flip it over and get creative trying to figure out the lines...


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