Hi, i found this forum from nowhere and enjoyed it. I would like to share some tips and information about turkish coffee, as well. It's not easy to prepare turkish coffee without seeing how it's made. So if you are desperate about it or if you have no time to deal with it, these machines are your savior; Click Here (www.arcelik.com.tr) tp://www.arcelik.com.tr/Cultures/en-US/ArcelikProducts/7489870100.htm?&productCode=7489870100
Lokum would be fine with turkish coffee. Lokum is called turkish delight around the world, the word comes from lokma means 'a bite'. Kaymak is made of the cream of the milk, means 'to slip'. These are all ancient turkish words.( at least 10 centuries old :)). You may drink a good turkish coffee not only in Turkey. There are many independant countries now, were the cities of ottoman empires. So for example; You can find turkish coffee in Greece, Bulgaria, Croatia, Romania, Syria,Egypt... The coffee doesn't taste the same but is similar.
Appropiate coffee would be Yemeni coffee. But it's not a must!! Any arabic coffee would be fine. The coffee will taste better if the beams are double roasted! The coffee beams must be grinded like powder. Do not brew more than two cups in cezve.
And finally, there is this special kind of turkish coffee; mandabatmaz (means:buffalo doesn't sink :)) which is very heavy and dense. x2 coffee brewed in hot water.
As a turkish women, I must advice some details about brewing turkish coffee: If you want to drink a delicate turkish coffee; the most important points are; you must use cold water, the ground coffee must be fresh. If you buy turkish ground coffee, do not hesitate to use espresso machine to make coffee. Use the steamer to brew it. the taste is excellent. It means that you don't need CEZVE. P.S.: in turkish we dont use the name IBRIK, we say cezve only.
My friend originally born in Qatar and his wife from Lebanon introduced me to this style of coffee. It is absolutely wonderful. They use a coffee with cardamon in it, which was surprising to me as I had never heard of cardamon outside my family's traditional Scadinavian cooking. It was only then I learned of cardamon's widespread appeal. Who knew? :)
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