Turkish coffee
Tursko Kafe
pronounced: tour-sko kah-feh
- 4 heaping t (Turkish coffee)
- 3 heaping t sugar
- 1-1/2 c water
Bring water to a boil in a Turkish coffee pot or small saucepan.
Meanwhile, put coffee, sugar and 1 T water in a cup and blend it until
smooth and well blended. When water boils, pour in coffee mixture and
bring to a boil again. Turn off heat, let it settle and serve immediately.
Turkish coffee is usually served to guests, together with slatko or
baklava, with icy water on the side. The traditional way to drink Turkish
coffee is with a guest, accompanying a long conversation. The guest is
served three coffees: the first one is the welcome coffee, namely the
ozguldum coffee, the second one is the coffee to accompany the
conversation, called the muabet coffee, and the last one is called the
farewell coffee, or the sikter coffee.
Women have found additional reason to enjoy the Turkish coffee.
Macedonian women can read the fortune of the person who finished drinking
the coffee based on the patterns formed on the side of the cup, after it
has been flipped over. This is not common among men coffee drinking.
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