☕ Turkish coffee
Turkish coffee is a small, strong cup made from coffee ground as fine as powder, brewed slowly with water and sugar in a long-handled pot. It is never filtered: the foam on top is prized, and the grounds sink to the bottom of the cup. It is thick, intense and slightly bitter, ordered plain, medium or sweet, and served with a glass of water.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 60 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
The method spread from Ottoman Istanbul, where coffee houses opened in the 16th century, to the Balkans, the Middle East and the Caucasus. In 2013 UNESCO listed Turkish coffee culture and tradition as intangible cultural heritage.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Turkish 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 →