TURKISH COFFEE
My mom was mad because none of the Turkish coffee recipes she could find online were close to the way she used to make it. This is her way of making Turkish coffee.
Provided by chikerelle
Categories World Cuisine Recipes Middle Eastern Turkish
Time 5m
Yield 5
Number Of Ingredients 3
Steps:
- Stir milk, coffee, and sugar together in a saucepan over medium heat until the sugar dissolves. Cook until the liquid begins to bubble. Cook another 30 seconds; remove from heat. Serve hot.
Nutrition Facts : Calories 48.1 calories, Carbohydrate 7.3 g, Cholesterol 4.9 mg, Fat 1.2 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 26.5 mg, Sugar 7 g
TURKISH COFFEE
From Saad Fayed, Turkish coffee is famed for the way it is made. It is prepared in an ibrik, a small coffee pot that is heated. Sugar is added during the brewing process, not after, so the need for a serving spoon is eliminated. Cream or milk is never added to Turkish coffee, and sugar is optional. It is always served in demitasse cups. In some regions, your fortune is told by the placement of the coffee grinds left in the cup!
Provided by Nana Lee
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Bring water and sugar to a boil in ibrik.
- If you do not have an ibrik, a small saucepan will work.
- Remove from heat, add coffee and cardamom.
- Return saucepan to heat and allow to come to a boil.
- Remove from heat when coffee foams.
- Again, return to heat, allowing to foam and remove from heat.
- Pour into cup, and allow to sit for a few minutes for the grounds to settle to the bottom of the cup.
- Cardamom pod may be served in cup for added flavor.
- TURKISH COFFEE TIPS:.
- ****** Many people have made note that the coffee did not foam the second boiling. Sorry about that. Maybe if, when you pour the coffee into the cup, you do it from up high. I think I read that somewhere.
- Turkish coffee must always be served with foam on top.
- If you can't find finely ground Arabic coffee, you can purchase a bag of coffee at any coffeehouse and ask them to grind it for Turkish coffee. You need to have a powder-like consistency.
- Do not stir after pouring into cups; the foam will collapse.
- Always use cold water.
Nutrition Facts : Calories 0.4, Sodium 3.6, Carbohydrate 0.1
TURKISH COFFEE BROWNIES
Steps:
- For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square pan with cooking spray and line with parchment paper, allowing 1-inch wings to hang over the edges.
- Whisk together the granulated sugar, flour, cocoa powder, espresso powder, cardamom, baking powder, cinnamon and salt in a large bowl. Whisk together the butter, vanilla and eggs in a medium bowl. Pour the wet mixture into the dry mixture and stir to combine. Fold in the walnuts.
- Pour the batter into the prepared pan and spread it out evenly (it will be quite a thin layer). Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan on a rack for 10 minutes, then lift out of the pan and place on the rack to cool completely.
- For the glaze: Whisk together the powdered sugar, cocoa powder, butter, coffee, honey, vanilla, cardamom and salt in a medium bowl until smooth.
- Pour the glaze on the cooled brownie, spread it around and top with walnuts and sprinkles. Let dry, then cut into squares.
TURKISH COFFEE
Provided by Food Network
Time 12m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Combine all ingredients in the cezve and mix with a spoon. Put the cezve over very low heat and do not stir. After about 3 minutes, a thick foam rises to the surface. Just as the coffee is about to bubble up and overflow, immediately remove the cezve from the heat. Gently divide the foam between 2 demitasse cups, then place the cezve back on the heat for a few seconds. Pour the coffee into the cups, carefully pouring it down the sides of the cups in order not to disturb the foam. The coffee grains will settle at the bottom of the cup.
TURKISH COFFEE-RUBBED BRISKET
Provided by Michael Solomonov
Categories Coffee Roast Rosh Hashanah/Yom Kippur Brisket Cardamom
Yield Makes 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Place onions, potatoes, carrot, fennel, and garlic in a heavy roasting pan. Toss with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. In a small bowl, combine coffee, cinnamon, cardamom, remaining 1 tablespoon salt, and 1 teaspoon pepper. Rub all over brisket and nestle brisket into vegetables to rest on bottom of pan. Roast until vegetables are lightly browned, 45 minutes.
- Cover tightly with foil, lower oven to 300°F, and roast until fork-tender (you should be able to insert a roasting fork in the center and twist slightly with little resistance), 4 1/2 to 5 hours for first cut and 5 1/2 to 6 hours for second cut. As the brisket cooks, check on it every 45 minutes, adding 1/4 cup water to the pan if it starts to look dry. When the brisket is cooked, remove roasting pan from oven, cool to room temperature, and refrigerate with the vegetables until fat is solid, 8 to 24 hours. Transfer brisket to a cutting board and slice across the grain. Skim and discard fat in the roasting pan. Return brisket slices to the roasting pan with the vegetables and cooking juices.
- To serve, preheat oven to 300°F. Transfer roasting pan to oven and heat brisket until liquid is melted and brisket and vegetables are just warmed through, 15 to 20 minutes. Transfer the brisket and vegetables to a serving dish, cover with foil, and reserve. Set the roasting pan over two burners on the stovetop and simmer the liquid over medium heat until thickened, 10 to 15 minutes. Pour the thickened pan juices over the brisket and serve.
TURKISH COFFEE
Steps:
- Combine water, ground coffee, and sugar in small saucepan or Turkish coffeepot. Stir over low heat until sugar dissolves; bring just to simmer (coffee will foam and rise to top edge of pan). Divide half of coffee among 6 small cups, pouring slowly to avoid breaking foam on top. Return pan to low heat and let mixture foam again to top edge of pan. Carefully pour remaining coffee into cups, leaving grounds in saucepan. Serve immediately.
TURKISH COFFEE ICE CREAM
This recipe is an attempt to emulate 'Turkish Coffee Ice Cream' made by an ice cream maker in Santa Barbara, California. It comes very close. If you like coffee-flavored ice cream, you'll like this.
Provided by MARILYN PERZIK
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 7h30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring the water and sugar to a boil in a saucepan over high heat until the sugar dissolves and the syrup turns clear. Pour into a double boiler along with the cream and milk. Whisk until the syrup has dissolved into the milk, then whisk in the egg yolks and instant coffee until completely incorporated.
- Set the double boiler insert over (but not touching) a pan of gently simmering water. Cook, stirring constantly until the custard has thickened and will stick to the back of a spoon, about 10 minutes. Pour through a mesh strainer into a bowl and stir in the coffee grounds. Refrigerate several hours until cold.
- Pour into an ice cream maker and freeze according to manufacturer's directions.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 54.4 g, Cholesterol 218.4 mg, Fat 20.7 g, Protein 4.6 g, SaturatedFat 12 g, Sodium 44.1 mg, Sugar 52.2 g
TURKISH COFFEE CHOCOLATE CHIP ICE CREAM
Cardamom and your favorite ground coffee beans make this rich and flavorful ice cream simply delicious! Serve in a cappuccino cup with clotted cream and a dusting of cocoa powder.
Provided by Garrett
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 5h30m
Yield 12
Number Of Ingredients 7
Steps:
- Warm milk, coffee, and cardamom together in a saucepan over low heat. Stir in sugar until dissolved. Make sure milk does not come to a boil.
- Remove saucepan from heat and stir in cream and vanilla extract. Chill until completely cold, at least 1 hour.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add chocolate chips in the last few minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 389.5 calories, Carbohydrate 37.1 g, Cholesterol 84.6 mg, Fat 27.2 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 16.8 g, Sodium 37.4 mg, Sugar 34.1 g
TURKISH COFFEE PUDDING
Categories Coffee Milk/Cream Egg Dessert Kahlúa Chill Simmer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine 1 3/4 cups cream, 2 tablespoons Kahlúa, 2 tablespoons espresso powder, and 1 scant teaspoon cardamom in heavy small saucepan; bring to simmer. Whisk yolks and brown sugar in medium bowl. Gradually whisk hot cream mixture into yolk mixture; return to pan. Stir over medium-low heat until mixture is thick enough to coat back of spoon (do not boil), about 5 minutes. Strain through fine-mesh strainer into 2-cup measuring cup. Divide pudding among 6 demitasse cups. Refrigerate until set, about 5 hours. (Can be made 1 day ahead. Keep chilled.)
- Whisk remaining 1/2 cup cream in medium bowl until peaks form. Whisk in remaining 1 tablespoon Kahlúa. Top each pudding with whipped cream. Sprinkle with additional espresso powder and additional cardamom.
TURKISH COFFEE POTS DE CREME
Denise was inspired by the strong cardamom-laced Turkish coffee that she orders at a local Middle Eastern restaurant. After much experimentation, she turned her after-dinner drink into a custard with a hint of spice: "I tested three cream-to-coffee ratios before getting it just right," Denise says. She even bakes the treats in espresso cups for the ultimate cup-of-joe experience.
Provided by Food Network
Categories dessert
Time 1h55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Bring 1 2/3 cups cream to a boil in a saucepan over medium heat. Remove from the heat, add the cardamom, cover and let steep 30 minutes.
- Preheat the oven to 325 degrees F. Bring a small pot or kettle of water to a boil. Place a folded damp kitchen towel in a 2-quart baking dish; arrange 8 espresso cups in the dish (the towel will keep the cups from moving).
- Whisk the egg yolks and salt in a bowl. Return the cream to medium heat, add the sugar and bring to a boil, stirring to dissolve the sugar. Strain the cream into the egg yolks, whisking constantly. Stir in the espresso and vanilla until combined. Transfer to a liquid measuring cup, then divide among the espresso cups.
- Place the baking dish in the oven and pour boiling water into the dish until it reaches halfway up the outside of the espresso cups. Cover the dish tightly with foil and bake until the custard sets around the edges but still jiggles in the center, 35 to 45 minutes.
- Let the custards cool in the water bath, about 10 minutes, then transfer to a rack to cool completely, about 30 minutes. Cover each cup with parchment paper (to absorb condensation), and then plastic wrap. Refrigerate until set, at least 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer until soft peaks form. Top each pot de creme with a dollop of whipped cream and sprinkle with pistachios.
TURKISH COFFEE MOCHA
This is a super-special coffee that owes its lingering flavor to an unexpected source, says creator Fred Thompson. "Cardamom is a spice that creeps into taste memory without being immediately recognized," says Thompson, author of the cookbook, Hot Chocolate. I use almond milk for it's flavor and because I try not to use dairy.
Provided by Sharon123
Categories Beverages
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the coffee and cardamom in a coffee filter and brew the coffee in your coffeemaker with the water.
- Heat the almond milk(or whatever milk you're using), sugar and chocolate syrup in a saucepan on medium heat.
- Pour the brewed coffee into the pan, stir, and then pour into four cups. Serve and enjoy!
TURKISH COFFEE BROWNIES
Turkish coffee is ubiquitous in Israel. This dessert has a caffeine kick that'll keep your party guests awake so they can enjoy every last bit of the delicious food you prepared.
Provided by Einat Admony
Categories Coffee Chocolate Dessert Bake Cardamom Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 16 pieces
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 325°F. Grease the sides and bottom of an 8-inch square baking pan with butter and coat lightly with flour.
- 2. Melt the chocolate and the 8 tablespoons butter in a small bowl over a pot of barely simmering water. Meanwhile, whisk the eggs and sugar together in a large bowl until the mixture is fluffy and pale yellow. Whisk in the espresso, cardamom, vanilla, and salt until well combined.
- 3. Remove the melted chocolate and butter from the heat and stir with a rubber spatula. Then very slowly add the chocolate to the egg mixture and mix until thoroughly combined. Sift the 2/3 cup flour into the batter and mix well.
- 4. Pour the brownie batter into the greased pan and use a rubber spatula to scrape out all that chocolate goodness. This is the part where I usually lick the spatula if no one is looking. Bake the brownies in the oven for 25 to 30 minutes. You can check for doneness by sticking a toothpick right in the middle. If it comes out clean, you're only seconds away from chocolate heaven. Cool the brownies before cutting.
TURKISH COFFEE PUDDING
A bit of cardamom gives this dessert its exotic flavor. The pudding needs to chill about five hours before serving, so be sure to plan ahead. From: Bon Appétit,Every-Night Cooking, February 2006
Provided by Nana Lee
Categories Dessert
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine 1 3/4 cups cream, 2 tablespoons Kahlúa, 2 tablespoons espresso powder, and 1 scant teaspoon cardamom in heavy small saucepan; bring to simmer.
- Whisk yolks and brown sugar in medium bowl.
- Gradually whisk hot cream mixture into yolk mixture; return to pan.
- Stir over medium-low heat until mixture is thick enough to coat back of spoon (do not boil), about 5 minutes.
- Strain through fine-mesh strainer into 2-cup measuring cup.
- Divide pudding among 6 demitasse cups.
- Refrigerate until set, about 5 hours. (Can be made 1 day ahead. Keep chilled.).
- Whisk remaining 1/2 cup cream in medium bowl until peaks form.
- Whisk in remaining 1 tablespoon Kahlúa.
- Top each pudding with whipped cream. Sprinkle with additional espresso powder and additional cardamom.
Nutrition Facts : Calories 421.6, Fat 36.1, SaturatedFat 21.6, Cholesterol 262.1, Sodium 45.5, Carbohydrate 18.4, Fiber 0.1, Sugar 14.5, Protein 3.9
TURKISH COFFEE - KAHVE
Growing up with parents who were born in Cyprus (Turkish Speaking). I was basically taught how to make Turkish Coffee which is called Kahve at a young age (well old enough to safely be around flames from the stove). Kahve is traditionally prepared in a small long handled pot narrowing on at the top this is called cazve. Kahve is ideally made one cup at a time and served in a small espresso cup. Measurements for one cup is equal to one espresso size cup about 90 mls/3 oz. There are different varieties of Kahve with four listed below.
Provided by Chef floWer
Categories Beverages
Time 6m
Yield 1 espresso size cup
Number Of Ingredients 11
Steps:
- Place one espresso size cup of cold water or milk (Depending upon the variety chosen from above) into cazve/very small pot.
- Add one teaspoon of powdered Turkish Coffee into the cazve/very small pot.
- Add sugar if desired depending which variety you wish to drink.
- Stir and heat on stove immediately, coffee will rise, remove from heat and add one spoon of froth into serving cup.
- Return pot to heat and cook until coffee rises again. This could be done once or three times in total each time spoon froth into serving cup. Once the three repetitions are complete, add the rest of the coffee from the pot into the serving cup.
- Good kahve has a creamy foam floating on top. (Similar to the crema found atop good espresso coffee but with a great deal more body).
- Do not drink grounds on the bottom of the cup.
Nutrition Facts : Calories 213.1, Fat 8.9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 133.8, Carbohydrate 26, Sugar 14.7, Protein 8
ROSCAS (TURKISH COFFEE CAKE RINGS WITH CLOVES)
From Istanbul originally, this recipe appears in "A Blessing of Bread" by Maggie Glezer. Perfect with a cup of coffee or tea. The 4-hr time indicated is really from start to finish. There is probably about 30-45 minutes of active work during that time, depending on how quick you are.
Provided by Susiecat too
Categories Yeast Breads
Time 4h40m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together the yeast, 3/4 cup of the flour and the cloves, then whisk in the water until smooth. Let stand uncovered for 10-20 minutes, until it begins to ferment. It may not puff up at all.
- Whisk the salt, oil, and sugar into the yeast slurry until smooth and the salt and sugar have dissolved. Stir in the remaining flour all at once.
- When the mix is a shaggy mess, turn it out onto a work surface and knead until fairly smooth, soft, and just a bit sticky.
- Put it in a warm, clean bowl, cover with plastic wrap and let rise until at least doubled in size, about 2 hours.
- Line a baking sheet with parchment paper, or oil it.
- Divide dough in half. Roll one piece into a rectangle, then roll it up along the long side, evening it and lengthening it until it is about 24 inches long and 1 inch thick.
- Bring the ends together to form a ring, and pinch them together. Transfer to prepared sheet.
- Repeat with the other half of the dough.
- Cover the rings with plastic wrap and leave to rise until tripled in size, about 45-60 minutes.
- Put an oven rack in the upper third position, and preheat to 400°F.
- Beat the egg with a pinch of salt, and glaze the rings. Sprinkle generously with sesame seeds.
- Slash the rings in a sunburst pattern, about 1/2 inch deep and about 2 inches apart to mark off serving sections.
- Bake 25-35 minutes, or until very brown. Rotate the pan about 20 minutes into baking.
- Cool rings on a rack.
TURKISH COFFEE
From some of you here I understand this is the only way to have coffee. I've never tried it but wish I could join you half way across the world to have a cup with you. NOTE: Please see LeggyPeggy's review. She explains the optionals in this recipe. Thanks for the info Peggy!
Provided by Julie Bs Hive
Categories Southwest Asia (middle East)
Time 17m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- (To make really authentic 'Turkish' coffee you need a narrow-topped pot that can be heated on a stove. Pots like this are used to make coffee in the most expensive restaurants and on desert camp-fires. You can use any heat-proof pot, but be careful.).
- Fill the pot with about ½ litre of water and place it on the heat. As the water begins to heat up, add the sugar, stir, and then top up with the coffee. When the water boils, let it begin to foam, but quickly reduce the heat before the coffee boils over. Repeat this three times. Remove from the heat and add any optional flavouring. Allow the coffee to cool for a minute, then pour it into small cups.
- Turkish coffee should be sipped slowly, and enjoyed with friends.
Nutrition Facts : Calories 16.3, Sodium 0.1, Carbohydrate 4.2, Sugar 4.2
TURKISH COFFEE CAKE
Turkish Coffee Cake Oven temperature 170C
Provided by Chef Tulay Arslan-Manoussos
Time 55m
Yield Serves 12
Number Of Ingredients 7
Steps:
- Mix sugar and eggs well in a bowl. If you are using hand mixer mix the batter in low speed for 5 minutes.
- When the batter doubled in size add olive oil, milk, vanilla , flour and ground turkish coffee and mix all together for another 3-4 minutes.
- Pour couple of drops olive oil inside the cake mould and brush it every corner.
- Pour the cake batter into the mould then put in the middle of the oven. Set the timer for 40 minutes first. Then check out when alarm went off with wooden stick or tip of knife if the batter is still sticky then put another 10-15 minutes more to bake. When it's baked well take out from oven and leave outside to cool down 10-15 minutes. During these period you can cover the cake with clean tea towel which will keep the top crust more moist.
TURKISH COFFEE....KAH'WAH
Turkish coffee is not just limited to turkey, but is a traditional drink all over the middle east. You can buy freshly roasted and prepared coffee beans while you wait Turkish coffee from most middle eastern grocers in the united states. They usually use a combo blend of light and dark coffee beans and grind cardamom up in it at the same time.You can even purchase Turkish coffee pots that Turkish coffee is made in at most grocers. If you don't have a Turkish coffee pot, don't worry, you can use any pot. This recipe is the next best thing.*Measurements are approximate, so you may add or decrease according to taste buds*
Provided by chef FIFI
Categories Beverages
Time 3m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Place water and sugar in a large enough pot to boil the water.
- Make sure you allow room, because boiling coffee tends to want to boil up and over.
- Once boil is achieved, add coffee, very slowly, and decrease heat.
- Stir coffee very frequently.
- When making it, I let it comes to a boil and when it starts to boil up the pot I take it off the burner for 2 seconds, then repeat the steps 3-4 times.
- Serve in demitasse cups.
- *Do not leave coffee boiling on stove unattended, it WILL boil over*.
- *If serving for a large group, just double or triple the recipe accordingly*.
Nutrition Facts : Calories 17, Sodium 2.5, Carbohydrate 4.3, Fiber 0.1, Sugar 4.2
TURKISH COFFEE AND CACAO NIB COOKIES
A nutty, chewy cookie you can make for your coffee-loving friends. Good with milk and great with coffee!
Provided by theoriginalkim
Categories Desserts Cookies Drop Cookie Recipes
Time 1h20m
Yield 24
Number Of Ingredients 10
Steps:
- Heat espresso and 1/4 cup sugar in a small saucepan and bring to a boil. Simmer until mixture has reduced to a thick syrup, 12 to 15 minutes. Remove from heat and allow to cool for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter, 3/4 cup sugar, and egg in a bowl; beat using an electric mixer until light and fluffy. Mix in vanilla extract, baking powder, and baking soda until well combined. Mix in cooled espresso syrup. Add flour and mix until blended. Fold in cacao nibs.
- Scoop 2 tablespoons dough per cookie onto the prepared baking sheets, leaving 2 inches of space between each for about 12 cookies per sheet.
- Bake 1 baking sheet with cookies in the preheated oven for 10 to 12 minutes. Repeat with the second baking sheet.
Nutrition Facts : Calories 113.9 calories, Carbohydrate 15.2 g, Cholesterol 17 mg, Fat 5.5 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 57.7 mg, Sugar 8.8 g
SPICED TURKISH COFFEE SMOOTHIE
Spice up your morning routine with a flavorful smoothie made with freshly brewed coffee, banana, Medjool dates, and the secret to every great Turkish-style coffee-cardamom.
Provided by Braun
Yield 1 serving
Number Of Ingredients 7
Steps:
- In the Braun PureMix Jug Blender, combine banana, date, coffee, milk, ice, and cardamom and blend until smooth. Sprinkle with bee pollen and enjoy.
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