Originally the Turkish method of coffee making was very similar to that of the Arabs, but through time and their contacts with Europeans, they developed their own style, the now well-known Turkish coffee. Following is the recipe as it was recorded in the book of William H. Ukers.
Turkish Coffee
2 cups of water
3 lumps of sugar (or more or less according to taste)
2 tsp of powdered coffee
2 cups of water
3 lumps of sugar (or more or less according to taste)
2 tsp of powdered coffee
Boil the water, add the sugar and return the boiler to the fire. Add the powdered coffee, stir well and let the mixture boil up four times. Between each boiling the pot is removed from the fire and the bottom of the pot is tapped gently until the froth on top subsides. After boiling the last time, pour the coffee in two cups, evenly distributing the froth.
Note: the right way to drink a cup of Turkish coffee is to enjoy the thick foam at the top at length, while avoiding to drink the coffee grounds that are left at the bottom of the cup.