Turkish Coffee 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.

TURKISH COFFEE BROWNIES

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square pan with cooking spray and line with parchment paper, allowing 1-inch wings to hang over the edges.
• Whisk together the granulated sugar, flour, cocoa powder, espresso powder, cardamom, baking powder, cinnamon and salt in a large bowl. Whisk together the butter, vanilla and eggs in a medium bowl. Pour the wet mixture into the dry mixture and stir to combine. Fold in the walnuts.
• Pour the batter into the prepared pan and spread it out evenly (it will be quite a thin layer). Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan on a rack for 10 minutes, then lift out of the pan and place on the rack to cool completely.
• For the glaze: Whisk together the powdered sugar, cocoa powder, butter, coffee, honey, vanilla, cardamom and salt in a medium bowl until smooth.
• Pour the glaze on the cooled brownie, spread it around and top with walnuts and sprinkles. Let dry, then cut into squares.

TURKISH COFFEE

Steps:

• Combine all ingredients in the cezve and mix with a spoon. Put the cezve over very low heat and do not stir. After about 3 minutes, a thick foam rises to the surface. Just as the coffee is about to bubble up and overflow, immediately remove the cezve from the heat. Gently divide the foam between 2 demitasse cups, then place the cezve back on the heat for a few seconds. Pour the coffee into the cups, carefully pouring it down the sides of the cups in order not to disturb the foam. The coffee grains will settle at the bottom of the cup.

TURKISH COFFEE

Steps:

• Stir milk, coffee, and sugar together in a saucepan over medium heat until the sugar dissolves. Cook until the liquid begins to bubble. Cook another 30 seconds; remove from heat. Serve hot.

TURKISH COFFEE....KAH'WAH

Steps:

• Place water and sugar in a large enough pot to boil the water.
• Make sure you allow room, because boiling coffee tends to want to boil up and over.
• Once boil is achieved, add coffee, very slowly, and decrease heat.
• Stir coffee very frequently.
• When making it, I let it comes to a boil and when it starts to boil up the pot I take it off the burner for 2 seconds, then repeat the steps 3-4 times.
• Serve in demitasse cups.
• *Do not leave coffee boiling on stove unattended, it WILL boil over*.
• *If serving for a large group, just double or triple the recipe accordingly*.

TURKISH COFFEE

Steps:

• Measure water and sugar in small saucepan. Dissolve the sugar in the water by bringing the mixture to a boil stirring constantly. Remove from heat and stir in coffee. Return to heat and bring slowly back to a boil.
• When the coffee begins to rise up remove from heat. When foaming recedes return to heat and bring back to a boil. Repeat this procedure three times . The goal is to get maximum coffee flavor without over boiling. There should be a thick sediment on the bottom and a brown froth on the top.
• Best way to Drink: Serve the coffee by pouring gradually into each cup to evenly distribute the sediment.

TURKISH COFFEE

Steps:

• Combine water, ground coffee, and sugar in small saucepan or Turkish coffeepot. Stir over low heat until sugar dissolves; bring just to simmer (coffee will foam and rise to top edge of pan). Divide half of coffee among 6 small cups, pouring slowly to avoid breaking foam on top. Return pan to low heat and let mixture foam again to top edge of pan. Carefully pour remaining coffee into cups, leaving grounds in saucepan. Serve immediately.

TURKISH COFFEE

Steps:

• (To make really authentic 'Turkish' coffee you need a narrow-topped pot that can be heated on a stove. Pots like this are used to make coffee in the most expensive restaurants and on desert camp-fires. You can use any heat-proof pot, but be careful.).
• Fill the pot with about ½ litre of water and place it on the heat. As the water begins to heat up, add the sugar, stir, and then top up with the coffee. When the water boils, let it begin to foam, but quickly reduce the heat before the coffee boils over. Repeat this three times. Remove from the heat and add any optional flavouring. Allow the coffee to cool for a minute, then pour it into small cups.
• Turkish coffee should be sipped slowly, and enjoyed with friends.

TURKISH COFFEE - KAHVE

Steps:

• Place one espresso size cup of cold water or milk (Depending upon the variety chosen from above) into cazve/very small pot.
• Add one teaspoon of powdered Turkish Coffee into the cazve/very small pot.
• Add sugar if desired depending which variety you wish to drink.
• Stir and heat on stove immediately, coffee will rise, remove from heat and add one spoon of froth into serving cup.
• Return pot to heat and cook until coffee rises again. This could be done once or three times in total each time spoon froth into serving cup. Once the three repetitions are complete, add the rest of the coffee from the pot into the serving cup.
• Good kahve has a creamy foam floating on top. (Similar to the crema found atop good espresso coffee but with a great deal more body).
• Do not drink grounds on the bottom of the cup.