Tuesday, July 01, 2008


I was over at a coworker's house on the weekend, and we had some Turkish coffee, which I enjoyed very much, and it somehow turned out that I was gifted with my very own cevze, called kanaka in Egyptian, for making authentic coffee. This one is a single serving kanaka, one adds between one and two teaspoons of Turkish coffee, plus a desired amount of sugar (four grades of sweetness, from none to 1-1/2 teaspoons, in half teaspoon increments), then water is added just to the water level mark, and it is heated over a heat source till it boils. Seems simple enough, and I also got some Turkish coffee to try. Another trick I was told would help out, is to boil the water beforehand, then it won't take long for the coffee to boil.

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