☕ Menengiç coffee
Menengiç coffee is a caffeine-free hot drink made from roasted, ground terebinth berries simmered in milk. It looks like a milky Turkish coffee but tastes nutty, resinous and slightly sweet, with a thick, creamy body and a light foam. It is served in small cups, often with a glass of water on the side.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 heaped tsp ground roasted terebinth (menengiç) paste or powder
- 200 ml milk
- 1–2 tsp sugar, optional
Method
- Put the menengiç, milk and sugar, if using, into a small pot (cezve).
- Stir well over low heat until the paste dissolves.
- Heat slowly without stirring until foam rises to the top, without letting it boil over.
- Pour into small cups, spooning the foam on top, and serve hot.
How to make it lighter
- Skip the sugar: the drink is naturally mildly sweet.
- Use skimmed or semi-skimmed milk to cut fat.
- Keep to the traditional small cup of about 100 ml rather than a large mug.
History
The terebinth tree grows wild across Anatolia and the eastern Mediterranean, and its roasted berries have long been used as a coffee-like drink in southeastern Turkey, especially around Gaziantep, Adıyaman and Diyarbakır. Today menengiç is sold as a paste or ground powder and served in cafés across Turkey.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Menengiç coffee and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →