Have you ever wondered how to make Turkish coffee? I know I have, and I was pleasantly surprised to find that it was quite easy. Even if you do not own an Ibrik you can use a small straight-sided pan. The only drawback to using a small pan is that the coffee may not boil as easily as it would in the traditional Ibrik.
When making Turkish coffee you have to toss out all the “rules” you already know about making coffee, as they do not apply when making Turkish coffee. You want the coffee to boil, in fact, you want it to boil three times. You do not use a filter and you never, and I mean never serve Turkish coffee with cream or milk. Have a Turkish coffee recipe you would like to submit?
Items you will need to make Turkish coffee are:
- Ibrik or small straight-sided pan.
- 1 Teaspoon.
- Sugar to taste
- 1 cup per serving you are making.
- A heating element, whether it be your stove top or even an open fire with hot coals.
- Add 1 cup of water per serving of Turkish coffee that you are making.
- Add 1 heaping teaspoon of coffee per serving that you are making.
- Add 1 heaping teaspoon of sugar per serving that you are making.
- Add 1/2 of a cup of additional water to account for absorption
- Stir the mixture and place on your heating element over low heat, the lowest setting possible.
- Let the coffee come to a boil, without bubbling over and remove it from the heat. Let the bubbles subside and place it back on the heat source. Do this two (2) more times.
After the coffee has boiled 3 times, pour it into the cups slowly, alternating between the cups to ensure each cup has some of the bubbly foam. Serve with a nice wafer cookie and a glass of water.
*Note: When I say 1 cup of water, I am talking about the cup you are serving the Turkish coffee in, not a fluid measuring cup.*