Total Time
17mins
Prep 5 mins
Cook 12 mins

From some of you here I understand this is the only way to have coffee. I've never tried it but wish I could join you half way across the world to have a cup with you. NOTE: Please see LeggyPeggy's review. She explains the optionals in this recipe. Thanks for the info Peggy!

Ingredients Nutrition

Directions

  1. (To make really authentic ‘Turkish’ coffee you need a narrow-topped pot that can be heated on a stove. Pots like this are used to make coffee in the most expensive restaurants and on desert camp-fires. You can use any heat-proof pot, but be careful.).
  2. Fill the pot with about ½ litre of water and place it on the heat. As the water begins to heat up, add the sugar, stir, and then top up with the coffee. When the water boils, let it begin to foam, but quickly reduce the heat before the coffee boils over. Repeat this three times. Remove from the heat and add any optional flavouring. Allow the coffee to cool for a minute, then pour it into small cups.
  3. Turkish coffee should be sipped slowly, and enjoyed with friends.

Reviews

(6)
Most Helpful

This is a nice change of pace. Used 4 Cardamom seeds to one pot of coffee and no sugar as we like our coffee black. Thanks for the post.

Debbwl August 23, 2009

Delish coffee Julie. I really enjoyed this fragrant treat. I used the cardamom option...so delicious. The coffee was nice and dark, thick, sweet and strong, with great depth. Definitely a sipping coffee which I am still enjoying...Thanks for sharing.

Baby Kato January 13, 2009

A good coffee with a strong taste that I enjoyed! The cardamom gave a nice, different taste to my coffee!

Sharon123 January 10, 2009

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