Turkish Coffee
Turkish coffee
While the popularity of coffee has spread worldwide from it's roots in the Arab world, the Turkish, or Arabic method of coffee making hasn't.
The main difference between Turkish (or Arabic) coffee and other methods is that Turkish coffee is traditionally boiled three times.
Boiling coffee takes away the most delicate flavours, but it is a great way to make strong-tasting coffee. Arab coffee is made in an ibriq, a small pot with a long handle.
Two teaspoons of finely-ground coffee plus one of sugar are added to a cup of water and the mixture is brought to the boil. The ibriq is taken off the heat as it comes to the boil, usually three times, and then it is poured out and drunk. A cardamom seed can also be added for flavour.
There are, of course, different methods of making this form of coffee from different regions of the Middle East, and as with so much else to do with coffee, there is no one right or wrong way, but depends largely on taste.
I have Lebanese friends who usually boil the coffee once, and leave it to 'rest' for a while before serving. This is the method that I have come to enjoy most, but as drinking Arabic coffee is often more of a social experience, I enjoy either of these two ways of making coffee.
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