Turkish coffee
Turkish coffee is served in a small jug known as an ibrik or cezve, where it is boiled together with water, sugar and additional flavourings to taste (cinnamon, cardamom, cloves, etc.).
Preparation
1 ibrik/cezve coffee pot, 1 heaped teaspoonful of fine-ground mocha coffee, 1 teaspoonful of sugar, 1 cup of water. Bring the water in the ibrik to the boil. Add the sugar and coffee. Stir, and allow the solids to sink to the bottom. Once the coffee begins to rise, remove the pot from the heat. This should be repeated two or three times. Pour the coffee into the cup, moving the pot up and down as you do so, in order to create foam. Gently move the pot back and forth to agitate the water and coffee grounds in the pot, before pouring into the cup.
