In Turkey it is called "Turkish coffee", in Greece it is called "Greek coffee" and throughout North Africa it is called "Bedouin coffee". By whatever name, this coffee, made basically by the process of boiling, is highly popular throughout North Africa and the Mediterranean Basin and coffee lovers all over the world admit that a well made cup of "Turkish coffee" is a gift from the gods.

Most people think that the narrow-necked pot used to make their Turkish coffee is called a finjan. They are wrong. Finjans are the small, generally glazed earthenware demi-tasse sized, cups in which the coffee is served. The pot is a briki and a good rule of thumb is that the heavier the briki, the better will be the coffee. So adored is this style of coffee that from Paris to New York and from Denver to Tokyo, brikis and finjans are available not only in ethnic grocery shops but in the very best stores carrying housewares.

There are many ways to make Turkish coffee, but most agree that the most reliable method for producing consistently good coffee is to fill a 250 ml. briki to within 2 1/2 cm. of the brim with cold water. To the water, before heating, add 4 or more heaping teaspoons of coffee. For moderately sweet coffee 2 tsp. of sugar should be added. The mixture should then be stirred and put on a high flame. Some believe that the coffee should not be stirred again after being put on the flame. Others disagree. My own feeling is that occasional stirring during heating is crucial.

As the mixture approaches a first boil it should be removed from the flame for a few moments to let the foam settle. One should take care not to let the mixture boil over, for this will result in a very messy stove top. In the same way, but without further stirring, the mixture should then be allowed to come to a boil for a second and a third time before being poured.

Pouring is also important, and it is considered polite to pour a small initial amount into each cup and only then to pour the rest. This allows the foamy top, the best part of the coffee to be shared by all. Turkish coffee should always be served with glasses of cold water on the side.

Important Note: When buying coffee to make this delectable beverage, be sure to buy strong coffee, ground finely (as for espresso or even finer). Under no circumstances should you attempt to make Turkish coffee by using any of the standard American brands.

© Daniel Rogov