Turkish coffee
Tursko Kafe
pronounced: tour-sko kah-feh
- 4 heaping t (Turkish coffee)
- 3 heaping t sugar
- 1-1/2 c water
Bring water to a boil in a Turkish coffee pot or
small saucepan. Meanwhile, put coffee, sugar and
1 T water in a cup and blend it until smooth and
well blended. When water boils, pour in coffee
mixture and bring to a boil again. Turn off
heat, let it settle and serve immediately.
Turkish coffee is usually served to guests,
together with slatko or baklava, with icy water
on the side. The traditional way to drink
Turkish coffee is with a guest, accompanying a
long conversation. The guest is served three
coffees: the first one is the welcome coffee,
namely the ozguldum coffee, the second one is
the coffee to accompany the conversation, called
the muabet coffee, and the last one is called
the farewell coffee, or the sikter coffee.
Women have found additional reason to enjoy
the Turkish coffee. Macedonian women can read
the fortune of the person who finished drinking
the coffee based on the patterns formed on the
side of the cup, after it has been flipped over.
This is not common among men coffee drinking.
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