← Nouns Cooking · Lebanese & Turkish

Ingredients

• 1.5 l Water
• 4 tbsp loose Turkish black tea (such as Rize)
• sugar cubes, to serve (optional)

Method

1. Fill the bottom pot of a çaydanlık (double teapot) with water and bring it to the boil. Put the tea leaves in the small top pot and sit it on top to warm while the water heats.
2. Pour about 250 ml of the boiling water over the leaves in the top pot. Top up the bottom pot with water, set the teapot back on top and turn the heat to low.
3. Let the tea brew gently for 12–15 min, until the leaves have sunk to the bottom.
4. To serve, fill each tulip glass a quarter to a third full with the strong brew and top up with hot water from the bottom pot: less water for koyu (dark), more for açık (light). Add sugar cubes to taste.

Tips

• No double teapot? Brew the tea in a small pot set over a pan of simmering water, and keep a kettle hot for topping up.
• Hold the glass by the rim; it gets hot.

Sources

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

Cooking Gorgeous Yummy Istanbul International Desserts Blog