(1) The Turkish coffee should be prepared in a “cezve”, a small pot with a long handle. For each serving, place one demitasse full of fresh water in the pot. (2) For each serving, put one heaped teaspoon coffee in the pot along with sugar to taste (for medium, sweet coffee, one spoonful for each serving will do). (3) Stir the maxture thoroughly over low heat. (4) When the coffee froths up, pour a little of the foam into each cup. (5) Return the cezve to the heat and as soon as the coffee froths up again, pour it out into the cups. Never stir the coffee once it’s in the cups and be sure to sip it gently so as not to disturb the grounds. (KMEM)
Reklamlar
