My kid didn’t sleep through the night until she was three…years…old. Sounds somewhat amusing, but, for anyone who has ever experienced similar long-term sleep deprivation, this is far from funny. Losing one’s cell phone because it’s in the fridge next to the cheddar cheese (what, isn’t that where you keep yours?), pouring orange juice into morning coffee, walking into walls, bursting into tears when the local pizzeria is out of fresh garlic topping, because, let’s face it, no one’s putting mercimek in the oven that night anyway (the lens of exhaustion makes one’s mild-mannered husband resemble the antichrist), and, oh, the blunder to end all sleep-deprived blunders: calling your boss, “mom” – all of these require some years and some distance to conjure an appropriate chuckle. For these, and countless other “finest” moments, a Turkish coffee gets the job done.
This coffee is made of finely-ground, powder-like coffee, water, and sugar, and prepared in a special Turkish coffee pot, called a cezve, usually made of copper and with a long handle. It’s also customary, after drinking the coffee, to turn the cup upside down on the saucer, and then use the settled grounds in the cup to tell the drinker’s fortune.
- 3 espresso/demitasse cups of water
- 3 heaping teaspoons of Turkish coffee
- 2-3 teaspoons of sugar for a “medium-sweet” coffee (remember how James Bond took his Turkish coffee in From Russia with Love?)
- Simmer the ingredients in a cezve – the idea is to froth the coffee, without boiling it
- Serve in espresso cup (or, just take all 3 cups you brewed and put into one big, American-sized coffee mug!)