How to Make Turkish Coffee in a Cezve
A strong, rich brew to power you through the whole day!
Admin Larisa
Recipe author
Turkish Coffee in a Cezve
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 %
1 g
Fats 0 %
0 g
Carbohydrates 75 %
3 g
17 kcal
GI:
0
/
0
/
100
- Besides the ingredients listed in this recipe, you'll need a special little pot called a cezve (also known as an ibrik or, in Russian, a "turka"). I'll be honest — I'm a huge coffee fan and love all kinds of coffee-based treats, and I've been drinking real Turkish coffee in earnest (and by "in earnest" I mean at least five cups a day) since I was fourteen. The most important thing about this style of coffee is its thick, lasting foam, which holds up even when the coffee sits on the table awhile, untouched. There's one more key secret: never brew more than two cups at a time, or you'll end up with something — anything — other than proper Turkish coffee.
- So, take the cezve, add a spoonful of coffee (ground as fine as cocoa), sugar to taste, and pour in cold water (not boiled — bottled is best).
- Set it on the stove and wait for the coffee to heat up. Just as the liquid is about to boil, drop in a grain of salt (this helps the foam form), stir, and keep it on the heat until the coffee starts to "climb" up the sides of the cezve. Take it off immediately and pour it into a cup — a small coffee cup, not a teacup or a mug for instant coffee!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Natural coffee, ground - 201 kcal/100g
- Coffee - 94 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
Similar recipes
Related and additional categories: