Coffee in turkish ii

1 serving


The pierced coffee beans are ground in a grinder, as they say, into dust, poured into a jezwa, added sugar and a little salt to taste, topped up with cold water and, after slightly stirring, put on fire. As soon as the foam cap rises, the jezwa is removed from the heat, 0. 5 teaspoons of ice-cold boiled water is poured in to settle the thick rather, and served. Such coffee is very strong, it is drunk in searing, small sips of cold water.