Very strong coffee made by bringing finely ground (almost to a powder) coffee, sugar and water to a boil three times, allowing it to cool very briefly between boilings. Sometimes spices like cardamom, cinnamon or nutmeg are added to the brew. Turkish coffee is made in a special long-handled, open, brass or copper pot called a cezve or ibrik and served in tiny cups immediately after the third boil. The creamy foam that forms on the coffee's surface is said to be a sign of good fortune for anyone who gets some in their cup. Allow a few minutes after Turkish coffee is poured to let the grounds settle. See also coffee.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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