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Oriental coffee, also known as Turkish coffee, originated in Turkey and is widely consumed throughout the Middle East, much of North Africa, and Eastern Europe.
Turkish coffee is prepared using a cezve (or ibrik), a special pot traditionally made of copper or brass.
WHAT DO YOU NEED?
To prepare it according to the traditional Turkish recipe, only a few simple ingredients are required:
1. Extremely finely ground coffee, with a powdery consistency;
2. Water;
3. A cezve or ibrik, the traditional Turkish coffee pot;
4. Sugar or spices, depending on taste preferences.
The foam plays a crucial role, as it reflects the host’s skill in making a good Turkish coffee.
HOW TO PREPARE IT?
1. Ideally, the coffee should be freshly ground, but alternatively, ready-ground coffee can also be used.
2. Add two teaspoons of coffee per cup to the cezve, along with the appropriate amount of water to ensure the cups will be filled completely.
3. Sugar can be added directly into the cezve (if everyone agrees on the quantity) or added before serving the coffee.
4. Place the cezve on the heat and bring the mixture to a boil. It is recommended to use a low flame, as Turkish coffee can suddenly overflow. The coffee is ready when a layer of foam appears on the surface.
5. At this stage, the Turkish coffee is “halfway” done: first, pour the coffee into the cups until they are half full (making sure each cup has a layer of foam), then return the remaining coffee to the heat. When it starts to rise again, it’s time to fill the cups completely.
