Recipe ingredients and directions:
I make Turkish coffee in the following manner:
Take one tablespoon of very finely ground coffee for each demitasse of
water (by finelyt ground, I mean powdered by a morter and pestle).
Add the ingrediants together in an ibrik, a long handled, tapered
container essential for the process — they’re not too expensive.
Bring the mixture to a boil, removing from the heat as it foams up. Be
careful to ensure that the coffee does not boil over. Tap the ibrik to
settle the foam and return to the heat. Boil the coffee twice more this way.
This step is pretty critical, and with practice, your timing will improve.
Serve the coffee in individual demitasses.
If preferred you can add a pinch of cardamom and some sugar to the mixture
before boiling. This make the coffee more Lebanese in character.
NOW —
For Cafe au lait, simply take a bowl, filll it half with strong dark
coffee and top it up with warm milk. If you like, you can froth the milk
up a bit. I don’t own a capuccino maker, so I simply heat the milk in a
pan and whip it with my Braun hand mixer. The results are fabulous.
Top with cinnamon.
Category: Beverages & Drinks Recipes
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