☕ Türk kahvesi
Türk kahvesi is coffee ground to a fine powder and simmered with cold water, and sugar if wanted, in a small long-handled pot called a cezve. Heated slowly, it rises into a thick foam and is poured unfiltered into small cups, so the grounds settle at the bottom. It is strong, intense and velvety, and is traditionally served with a glass of water and often a small sweet.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 70 ml cold water
- 7 g very finely ground coffee (1 heaped tsp)
- Sugar to taste (0–1 tsp)
Method
- Put the cold water, coffee and sugar into a cezve and stir once to combine.
- Heat slowly over low heat without stirring until a thick foam rises to the rim.
- Spoon some foam into the cup, then pour in the coffee gently.
- Let it rest for a minute so the grounds settle, and drink without stirring.
How to make it lighter
- Order it plain (sade) — without sugar the cup has almost no calories.
- If you take it sweet, 1 tsp sugar ≈ 16 kcal; medium (orta) usually means about one teaspoon, sweet (şekerli) about two.
- The sweet served alongside often has more calories than the coffee — enjoy it or skip it consciously.
History
Coffee reached Istanbul in the 16th century, and the Ottoman way of brewing it in a cezve spread across the empire. Turkish coffee culture and tradition were inscribed by UNESCO on its list of intangible cultural heritage in 2013.
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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 →