Very strong coffee made by bringing finely ground coffee (and sometimes spices like cardamom, cinnamon or nutmeg), sugar and water to a boil three times, allowing it to cool very briefly between boilings. Turkish coffee is made in a special long-handled, open, brass or copper pot called a jezve or ibrik and served in tiny cups immediately after the third boil. The bubbly froth that forms on the coffee’s surface is said to be a sign of good fortune for anyone who gets some in their cup. Allow a few moments after Turkish coffee is poured to let the grounds settle. See also coffee.
