This deep, rich, Turkish Coffee Recipe, is also known as Greek Coffee and Arabic Coffee. The espresso used to make this coffee is blended with ground cardamon, which gives this coffee its wonderful flavor.
Growing up, this coffee was always referred to as Gahwha in our home. “Gahwa” is the Arabic word for this particular “Coffee.” It is also widely known as “Arabic Coffee” throughout the Middle East.
I’ll never forget the time I served my Greek friend, Jenny, a cup. I made the mistake of calling it “Turkish coffee.” Jenny quickly corrected me, saying it was actually called “Greek coffee.” So choose your words wisely, depending on who you are serving.
What Do You Need To Make Traditional Arabic Coffee?
To make Turkish coffee, you’ll need a few ingredients. To start, you’ll need the obvious, Turkish/Arabic coffee.
Make sure that the coffee you buy has cardamom ground in; cardamom is the main reason that I’m in love with this coffee!
Aside from coffee, you’ll need sugar, or a sweetener, such as Truvia. You will also need an “Ibrik” which is the coffee pot used to make this coffee. Lastly, you’ll need the demitasse cups in which the coffee is served.
You may use espresso cups if you choose to. However, if you don’t have the majority of the above-mentioned ingredients or supplies, I would highly recommend this kit, which has everything you need!
Traditional Turkish Coffee Recipe
Recipe Ingredients
- 2 tsp. Turkish coffee (with cardamom)
- 2/3 cup water
- 1 tsp. sugar (or Truvia)
Recipe Directions
Mix coffee, water, and sugar in an ibrik.
Stir over medium flame, occasionally lifting the ibrik off of the flame to keep your hand from burning, as you stir.
When the coffee begins to rise to the surface remove from heat and allow to recede. Repeat this step a few times. This develops a richer flavor.
Fill two cups half-way, making sure each cup has some of the foam that forms on the surface. Divide the remaining coffee between the two cups.
Allow the coffee to rest for a few minutes. This will help the sediment to settle to the bottom of the cup. Enjoy!
Cook’s Tips:
- You will need one heaping teaspoon of Turkish coffee, one demitasse cup of water (or 1/3 of a cup), and 1/2 to 1 tsp. of sugar per cup.
- I make a minimum of two cups at a time, even if I’m the only one having some. To accomplish this, I use 2 demitasse cups of water, 2 heaping spoons of coffee, and 1 teaspoon of sugar (or a packet of Truvia).
- To make more servings, just increase the coffee and water by one part, and the sugar by 1/2 to 1 part. You might even want less sugar than that, it’s a matter of personal preference.
- You will need to lift the ibrik off the flame occasionally to keep your hand from burning, as you stir. Stop stirring when bubbles start forming along the edges of the ibrik, and the foam starts rising to the surface.
- We call the foam that rises to the surface “pata” which means “face” in Assyrian. This foam is highly desirable. Your goal should be to divide the foam between all the servings.
How Turkish coffee is Served
Turkish coffee is served in special Turkish coffee cups, as mentioned above. The coffee is usually served with a tall glass of ice water, along with something sweet on the side.
This could be anything from baklava, a piece of chocolate, or Turkish delight. Yes, Turkish delight is actually a thing. They’re not an imaginary candy that the witch tempted Edmond with, in the movie The Lion, the Witch, and the Wardrobe.
Fortune Telling and Turkish coffee
Middle Eastern countries have been telling fortunes with coffee grounds for centuries. When a person finishes drinking their coffee, there is sediment that collects on the bottom.
The cup is covered with the saucer, and swiftly flipped over and set aside for ten minutes or so. During this time, the sediment begins to create a pattern on the walls of the cup as it drains into the saucer.
The cup is then flipped, and “read.” Imagination is used to interpret not only what is seen, but what it signifies. This custom varies from those doing it “just for fun” and those who claim to be able to predict the future.
The ones who take this practice seriously divide the cup into sections, each representing a different aspect of your life. One section representing the past, another the future, and different topics including love life, prosperity and so on…
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Turkish coffee Recipe
Ingredients
- 2 tsp. Turkish coffee (with cardamom)
- 2/3 cup water
- 1 tsp. sugar (or Truvia)
Instructions
- Mix coffee, water, and sugar in an ibrik.
- Stir over medium flame, occasionally lifting the ibrik off of the flame to keep your hand from burning, as you stir.
- When the coffee begins to rise to the surface remove from heat and allow to recede. Repeat this step a few times. This develops a richer flavor.
- Fill two cups half-way, making sure each cup has some of the foam that forms on the surface. Divide the remaining coffee between the two cups.
- Allow the coffee to rest for a few minutes. This will help the sediment to settle to the bottom of the cup. Enjoy!
Notes
- You will need one heaping teaspoon of Turkish coffee, one demitasse cup of water (or 1/3 of a cup), and 1/2 to 1 tsp. of sugar per cup.
- I make a minimum of two cups at a time, even if I’m the only one having some. To accomplish this, I use 2 demitasse cups of water, 2 heaping spoons of coffee, and 1 teaspoon of sugar (or a packet of Truvia).
- To make more servings, just increase the coffee and water by one part, and the sugar by 1/2 to 1 part. You might even want less sugar than that, it’s a matter of personal preference.
- You will need to lift the ibrik off the flame occasionally to keep your hand from burning, as you stir. Stop stirring when bubbles start forming along the edges of the ibrik, and the foam starts rising to the surface.
- We call the foam that rises to the surface “pata” which means “face” in Assyrian. This foam is highly desirable. Your goal should be to divide the foam between all the servings.
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