Coffee in turkish i

1 serving


Coffee is prepared immediately before consumption. Store-bought grains are cooked in a separate dish (best in aluminum) over low heat, constantly stirring with a wooden spoon until a strong fat sheen appears on the surface. The grains are then poured onto a tray for cooling. Finely ground coffee and sugar are placed in a small copper saucepan with a long handle, poured with water and boiled 3 times on the edge of the stove or in the heat. If the coffee begins to run away, it must be quickly removed from the stove and wait until the coffee settles. Then put again to boil again. Serve on the table in the same dish and pour into cups (do not filter! ). When brewing coffee, a pinch of salt can be added to speed up the settling of the coffee grounds. Coffee in Turkish does not need to be mixed