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The Cooking Inn : Coffee Terminology K Page Select an item from the list to go to it's site

Kahve (Turkish Coffee):
Although coffee was first cultivated at the southern edge of the Arab peninsula, it was via Turkey that the fame of coffee spread to Europe. Within just a few years of it's introduction into Turkey, hundreds of coffee-houses sprung up in Istanbul alone, and coffee drinking became such an important part of daily and ceremonial life that the sultan's coffee-set was carried during royal processions; every wealthy household had a servant whose sole task was to prepare coffee; and under Moslem law the failure of a husband to provide his wife with coffee was grounds for divorce.
To make Turkish coffee you need the right equipment: a special long-handled pot called "cezve", small coffee cups and a special coffee mill. The coffee beans have to be toasted to the point and ground to a very fine powder.
There are different sizes of "cezve", depending on the number of persons for whom you wish to make coffee, from 1 to 4, because a well-made coffee must have froth on top and you cannot have a good result if you prepare the coffee for 2 persons for example in a pot for 4.
Into your "cezve" you put one cup of water for each person, 1 rounded teaspoon of coffee and 1 rounded teaspoon or less of sugar. The amount of sugar should be known beforehand, i.e. "az sekerli" (with little sugar), "orta" (medium) or "sekerli (with sugar). Stir well, put over very low heat and bring slowly to a boil. As it boils the froth forms on top. Just before it overflows, remove and divide the froth into the cups, bring to a boil again and divide the rest out.

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