Turkish coffee

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As I told you before here  I am currently in Turkey enjoying the atmosphere, the food and, as you will see in the photos, Turkish coffee.

The importance of the Turkish coffee goes beyond the taste and energy that this drink brings, because it is one of the “pretexts” used in Turkey for socializing .The coffee or the tea, are drinks that are usual in any kind of social activity, even in shopping if you can believe it. :) Often, if you spend more time in a store, the owner will try to make your stay as comfortable as possible (of course for selling more and more :))  so he may order some.

Especially when getting married to a Turkish man, one of the conditions is to prepare a good Turkish coffee, otherwise you risk a life of jokes, as they take their coffee and tea very seriously.

Actually, there is a Turkish before the wedding tradition called “kiz-isteme” in which the future husband has to ask the future’s bride hand from her family, her father being the decision maker. The girl has to prepare coffee for some important members of the family, and they have to appreciate if she is making a good one. The trick is that the groom’s coffee is made with salt istead of sugar, and his reaction is important to the future life of the couple. The meaning is that if his reaction is one of rejection, he will not be able to accept and love the bride as she is, also in difficult times. It’s a beautiful tradition that I witnessed twice, and its a special family moment. The coffee plays an important role, as it does in the everyday life also.

The preparation of Turkish coffee is not difficult, and I will explain to you the main steps. The first thing you have to know is that according to the quantity of  sugar, the coffee can be without sugar – sade , medium sugar - orta , or more sugar – sekerli.

If you are going to order a Turkish coffee in a restaurant or coffee-shop you should tell in advance the quantity of sugar you want in it.

The preparation is made in an copper coffee pot called cezve but you can use also another metal one.

The coffee used should be an original Turkish one, or, if you don’t have a source for it, a very fine grained coffee.

The traditional Turkish coffee is made on burning charcoal but if you make it in the home you can make it on a usual stove, setting it to the minimum .

Important to know is that the ingredients are mixed before, the cold water, measured for and with small cups and 2 teaspoons of coffee for each one. According to the sugar quantity wanted, the sugar for an orta coffee should be one teaspoon or two for sekerli.

You have to mix the ingredients then set the pot on the stove and not mix again. In the moment the coffee  is close to boiling and the foam is starting to be thicker you can take some of the surface foam with a teaspoon and put to the cups. After, bring it to boil, take it quickly away from the flame and pour it, by turn, in small quantities to even out the  levels of coffee for each cup.

The Turkish coffee is always served with water.

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Most important thing about the Turkish coffee is the socializing it brings with it. It is of course in our nature to have it as a condition for a happy life. So, I challenge you to prepare one for your family or friends and then spend some time with them while sipping the coffee.

Above and below you can see the photos I have taken in my current trip while enjoying  Turkish coffee. As promised I am broadcasting almost live to you my experiences. :) The last photo is coffee made by my husband, he wanted you to know that he has skills.  :)

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photo 5turkish coffee

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