They are coffee pots in beak shape --mirra set-- in appearance of percolator. They were lined up from smaller to bigger. These sets were used in stages of preparation of mirra by boiling the coffee. It starts with the biggest pot and stage by stage passing to the smaller one. Mirra will be ready for service at the smallest pot. Traditionally mirra boiled 7 times with 7 different percolator.
Mirra is a common coffee brewing method from eastern regions of Turkey, Mirra in Arabic languane means "bitter" and unlike Turkish Coffee, Mirra MUST be boiled for reaching its bitter taste. It --maybe-- is the only coffee brewing method that grounds are truely boiled in brewing process.
Mirra served in small, espresso like cups, after heavy meat dishes and quite strong coffee. In traditional mirra serving, to indicate you had enough, you have to turn your coffee cup upside down, otherwise your cup will be refilled instantly ;)
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