By Laura Rancie.
One of the most well-loved drinks in the Middle East, as it is in Australia, is Turkish coffee. Rich and thick, it is typically served alongside a Turkish delight, baklava or chocolate and is a treasured pastime in Middle Eastern culture.
Where we have Nespresso machines, the Turks brew their coffee in a wide-bottomed copper pot (cezve), which naturally gives a beautiful thick foam. Served sweet or plain and unfiltered, Turkish coffee is a symbol of deep hospitality and culture.
If you are ever asked how you would like your coffee in Turkey, it is in reference to how sweet you would like it served. To which you should respond in one of four ways: ‘sade’ means no sugar, ‘az seker’ translates to very little sugar, ‘orta’ is for 1-2 teaspoons of sugar and ‘sekerli’ means with 3-4 teaspoon sugar! Yes – that is completely acceptable. There will be no judgment, as the preparation falls to the youngest girl of the household to make the coffee.
The other thing that makes Turkish coffee quite unique is that it is ground much finer than we are used to, almost like flour. Of course, you can grind it this way yourself but if you buy ‘Turkish’ coffee from a Middle Eastern supermarket it will naturally come like this. Lastly, never stir your Turkish coffee, not as it’s being poured, not after. Never.
