Turkish Coffee Recipe - Cooking Index
Turkish Coffee Recipe - Cooking Index
| 3/4 cup | 177ml | Cold water |
| 1 1/2 teaspoons | 7.5ml | Sugar - more or less |
| Depending on sweetness desired | ||
| 3 tablespoons | 45ml | Freshly-ground medium-roast coffee |
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.
This recipe yields 2 servings.
Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B35 broadcast 07-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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