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PREPARING TURKISH COFFEE

Add water to the cezve (ibrik), about 50 milliliters (1.7 oz) per cup of coffee desired

Add sugar to taste, stirring to blend it

Bring to a boil, remove from heat and add a teaspoon of coffee per cup

Boil coffee.  Remove the cevze from heat immediately after bringing to a first boil, discarding the accumulated foam, and mix well.

The coffee is boiled twice in succession, taking care to remove the cezve from the heat between one boiling and the next. The foam can either be discarded or kept before stirring it well

Allow remaining powder to settle before serving.  You can add a tablespoon of cold water to the pot after boiling twice to accelerate the process.

PREPARING TURKISH TEA

The proper Turkish method of brewing tea includes the following steps:

We boil water in two different pots – using one small pot for a very strong tea brew, and a larger pot (or kettle) for additional boiled water.

Boil your water in the smaller pot. To the boiled water, add one teaspoon of tea into the pot’s tea filter for each glass (100mL) you will serve.

Allow the mixture to brew for approximately 10 minutes – there is no need for reheating.Boil the additional water in your larger pot (or kettle).

To serve: Fill each glass only 1/3 with the brewed tea mixture. The rest of the glass should be topped with additional boiled water. However, the proportions can be adjusted to suit your taste.

A good Turkish tea should be almost red in colour when served. You can (as the Turks do!) add sugar to your liking.

DELICIOUS INFORMATION ABOUT TURKISH DELIGHT (LOKUM)

The sweetest member of Turkish cuisine, the best gift to give, the best companion with coffee, a nostalgia from childhood, a reason to love holidays; yes, you are right! We are talking about Turkish lokum. Here you are the facts you should know about lokum which dates back hundreds of years and is an important part of the Ottoman cuisine.

 History of Turkish Delight 

The Turkish delight which was an important part of the palace cuisine in the Ottoman period, has hundreds of years of history.  The sweet 'abhisa', which was frequently consumed by the Sassanites who ruled in the Persian Empire between 226 and 652 BC, although not certain but is known as root of Turkish delight. Lokum was first referred to as ‘rahat ul-hulküm’ in Arabic which means ‘comforting the throat’, but over time it became ‘comfortable delight’. And finally, it was called ‘lokum’ in modern Turkish.

 

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