What do you need?
Turkish Coffee
sugar (optional)
a Turkish coffee pot (cevze)
espresso cups
to serve
small glasses with water
Turkish Delight
Turkish coffee (Türk Kahvesi) is a different type of coffee then we are used too. The coffee is very finely ground, so fine, you can not do it yourself but buy it in the Turkish supermarket. It is boiled and then it foams, traditionally you do this twice and you pour twice. It is not filtered, so coffee grounds remain at the bottom of your cup, so do not stir before drinking, the coffee grounds should settle.
It is somewhat like old fashioned percolator coffee, which was also boiled and also left coffee grounds in the cup. This coffee smeels much nicer, is much stronger too, more like espresso (hence the little cups?) and it is traditionally served with small glasses of water and Turkish delight.
How to make Turkish coffee
Pour for each cup of coffee 1 cup of cold water into the coffee pot.
Add for each extra cup another teaspoon of coffee.
If desired now add the sugar to the coffee.
Stir the sugar into the cold coffee until combined.
Because our cezve (coffee pot, pronounced as djeezwe) is small we use a flame distributor (?) on the stove. Heat the coffee pot as slow as possible and stay with it, the coffee must not boil!
Tips:
Fill the cups to 1/3 with the coffee, put the remaing coffee in the pot back on the stove and repeat the process. This to create more foam on the coffee - which is considered the best of it - and to distribute the foam evenly over the cups.
Watch closely now, for the rising of the foam happens the 2nd time really quickly because the coffee is still hot! If the coffee boils over it tastes very bitter and will be undrinkable!
When the coffee foams upward remove the pot quickly from the heat.
Traditionally the Turkish Coffee is served with Turkish Delight and water.