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Print this Recipe    Turkish Coffee

Take one tablespoon of very finely ground coffee for each demitasse
of water (by finely ground, I mean powdered by a morter and pestle).

Add the ingrediants together in an ibrik, a long handled, tapered
container essential for the process -- they're not too expensive.

Bring the mixture to a boil, removing from the heat as it foams
up. Be careful to ensure that the coffee does not boil over. Tap
the ibrik to settle the foam and return to the heat. Boil the
coffee twice more this way.

This step is pretty critical, and with practice, your timing will
improve.

Serve the coffee in individual demitasses.

If preferred you can add a pinch of cardamom and some sugar to the
mixture before boiling. This make the coffee more Lebanese in
character.

For Cafe au lait, simply take a bowl, filll it half with strong
dark coffee and top it up with warm milk. If you like, you can
froth the milk up a bit. I don't own a capuccino maker, so I simply
heat the milk in a pan and whip it with my Braun hand mixer. The
results are fabulous.

Top with cinnamon.

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