Rich in tradition and flavor, Turkish coffee remains a favorite today.
Turkish coffee is a flavourful and often strong coffee, prepared in a special pot called 'cezve'. Cezve holds one, two or three servings. In most households the flame of the gas stove is used for cooking the coffee.
Its claim to fame comes not only in its taste, but also in the way that it is made. For each serving a small cup (fincan) of cold water, a tablespoon of extra finely ground Arabica coffee (of powder consistency) and sugar to taste (optional but recommended) are added to the cezve. If you cannot find Arabica coffee, use the finest grind of coffee available. Cezve is placed on fire; and the water, coffee and sugar are stirred together until well combined. After this point, remove the spooon and do not stir any more
In a few minutes, small bubbles will form around the edges of the cezve. The coffee should never boil, but you should see a foam (froth) form around the coffee and start to fill towards the middle. Do not stop watching because the foaming happens fast. Pour slowly into each fincan, distributing the foam equally and allow to sit for a couple of minutes.
this is what happens if you don't pay attention !
Since there is no filtering of coffee at any time during the process, wait for a couple of minutes before drinking your Turkish coffee while the coffee grounds settle at the bottom of the cup. The sediment at the bottom is not consumed.
I've heard many fortune telling sessions as I grew up, and most of them sound similar - promising the usual: a long and a couple of short journeys, a happy reunion with someone from the past, an unexpected mini fortune, lightening of the heart and escape from accumulated worries in the near future. It is the degree of animation and drama, the power of engagement that the fortune teller has which is the fun part of listening to one's coffee fortune.
Ladies listen and then discourse seriously, "Hmm, who could it be? We aren't expecting any relatives." Or "Inshallah, from your lips to Allah's ears, what kind of wealth might that be?" This is all part of the fun and the lore.
Here is the simple recipe:
(This is for one, multiply by as many servings as you wish)
1 Tablespoon very finely ground Arabica coffee
1 teaspoon sugar (or sweetener)
1 fincan (demitasse) cold water
On a burner, combine all in the cezve. Stir well and bring to a boil, turn down heat and watch until slow foam starts to to rise towards the middle. Remove from heat and slowly pour into the fincan trying to keep the foam on top. A great digestif after a heavy meal ! Bon Appétit. Afiyet Olsun!
A demonstration may be worth a thousand words.
Füsun Atalay ~ 2010