Turkish coffee is a strong coffee made with the darkest roast available. French or Italian roasts are suitable. It is brewed with sugar, except at funerals, when it is presented bitter. A special ladle, called a Dellah, is used to brew the coffee. The Dellah can be found in most Middle Eastern stores. There is a great deal of tradition associated with coffee. A traditional Turkish coffee is prepared with a great deal of care while roasting and grinding, and it is served in espresso-size cups (finjan). In the West however, we do what we can. Get the darkest roast available, and ask the coffee bean shop to grind it for Turkish coffee use; this is the finest grind available.
Combine the coffee, sugar and water in a Dellah.
With continuous stirring on high heat, heat the coffee mixture until near boiling point.
Remove from heat, let set for few seconds so the coffee grounds settle down, then pour in four finjans.
Makes four servings.
Recipe from The Middle Eastern Cookbook by Sabria Farid Toma and Safa Toma.
Say Bismillah and drink!