Turkish Coffee Sour Food

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 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.