← Nouns Cooking · Lebanese & Turkish

Ingredients

• 140 ml cold water (2 coffee cups)
• 2 tsp Turkish coffee, powder-fine (heaped teaspoons)
• 2 tsp Sugar (optional)
• 1 pinch ground cardamom (Lebanese style) (optional)

Method

1. Measure the cold water into a cezve (small long-handled pot) using the cups you will serve in. Add the coffee, sugar to taste and cardamom, and stir until the coffee sinks and the sugar dissolves. From now on, do not stir.
2. Set the pot over low heat. Over 3–4 min the coffee will warm and a dark foam will form on top.
3. When the foam starts to climb, spoon a little into each cup. Put the pot back on the heat and let it rise once more, for about 10–15 seconds, without letting it boil over.
4. Pour slowly into the cups so the foam stays on top. Let it settle for 1 minute so the grounds sink, and serve with a glass of water and Turkish delight.

Tips

• Order the sugar as you would in Turkey: sade (none), az şekerli (a little), orta (medium) or şekerli (sweet).
• Low, slow heat is the secret to the foam; on high heat it boils and the foam collapses.

Sources

Written in our own words after cross-checking these recipes:

Turkey's For Life Mama's Lebanese Kitchen Ozlem's Turkish Table