15 - 20 ml (3-4 level tsps) finely ground Turkish coffee
5 ml (1 level tsp) sugar
150 g ml (1/4 pt) water
rose-water
5 ml (1 level tsp) sugar
150 g ml (1/4 pt) water
rose-water
method
The correct utensil to use is a copper coffee pot with a long handle and no lid, but you can of course use a small saucepan.
Allow 15 - 20 ml (3-4 level tsps) finely ground Turkish coffee, 5 ml (1 level tsp) sugar, and 150 g ml (1/4 pt) water per person.
Put all the ingredients in the coffee pot or saucepan and heat, stirring, until the mixture boils and looks frothy. Remove from the heat and when the froth subsides, replace on a brisk heat. Bring to the boil 3 times in all. Remove from the heat, add a few drops of rose-water to perfume the coffee and strain it into a warm jug or small cups.
Turkish coffee is drunk black.
Allow 15 - 20 ml (3-4 level tsps) finely ground Turkish coffee, 5 ml (1 level tsp) sugar, and 150 g ml (1/4 pt) water per person.
Put all the ingredients in the coffee pot or saucepan and heat, stirring, until the mixture boils and looks frothy. Remove from the heat and when the froth subsides, replace on a brisk heat. Bring to the boil 3 times in all. Remove from the heat, add a few drops of rose-water to perfume the coffee and strain it into a warm jug or small cups.
Turkish coffee is drunk black.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
