Türk Kahvesi

(Turkish Coffee)




Coffee (pulverized) 1 teaspoon 2 g
Sugar 1 teaspoon 4 g
Water 1 demitasse 60 g


Measure coffee and sugar into a cezve. Add water; stir. Heat over low heat until it is frothy on suface; do not boil. Pour frothy part into demitasse. Place cezve over heat. Bring to rising boil. Pour some more liquid into demitasse again. Heat once more to rising boil. Pour all intodemitasse. Serve hot

1 serving

Nutritive Value ( Approx. per serving):

Energy 18 cal
Protein - g
Fat - g
Carbohydrate 4 g
Calcium - mg
Iron - mg
Phosphorus- mg
Zinc 1.5 mg
Sodium - mg
Vitamin A - iu
Thiamin (B1) - mg
Riboflavin (B2) - mg
Niacin - mg
Vitamin C - mg
Cholesterol     - mg

Regional Characteristics :

     Turkish coffee is made of finely pulverized roasted coffee beans. Roasting degree and duration differ according to taste. Coffee is sold either green, or roasted beans or in pulverized form in small shops called " Kuru Yemisçi " which means a person who sells all kinds of nuts, dried fruits, candy bars, bon-bons, coffee varieties, alcoholic drinks and miscellaneous. In old houses a brass-made hand manupulated coffee mill would be used to pulverize coffee beans. An electrical coffee mill is used instead of brass-coffee mill at present time in many households. Turkish coffee is prepared in 4 ways.

Turkish coffee is served in demitasses made of porcelain. They come in different sizes.However  an average demitasse is equal to 1/4 cup in volume. Coffee is served for guest with bon-bon, candy bar or with " Lokum " (Turkish Delight) or with chocolate bars. It is served usually during midday or following a lunch or dinner. There is an old saying about coffee which goes like this.       " Bir kahve fincanin kirk yil hatiri vardir " meaning that if one has offered a demitasse of coffee he is obliged for forty years to the one who offered the coffee. It means that the person who offers the coffee is to be respected, honoured, and remembered for a long time for the sake of his coffe offering.

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