Us Egyptians take our Turkish coffee
very seriously... It has to be prepared
perfectly: the sugar has to be just right, it can't be too thick or too watery, and it has to have a
"wesh" or "face" to it, meaning that when prepared correctly it should have a thin, lighter colored foamy layer on top. If someone presents you coffee without this
wesh then it means something went wrong in the process - it will probably taste just fine but like I said, we don't joke around when it comes to this Egyptian (or Turkish) beverage of choice.
Egyptians don't usually drink this coffee as an early morning caffeine boost (although let me tell you this coffee is
strong and can serve this purpose if you wish) but we drink it later in the day to unwind. This is not a starbucks-style "to go" kind of drink, rather it is served in tiny cups and ever sip is to be savored and enjoyed.
Not only does this taste
fantastic but you will
love the way it makes your entire house smell - this coffee has a distinct and beautiful aroma.
My father taught me how to make the
perfect Turkish coffee, and I am going to share the method with you.
To make one cup of Turkish coffee you will need a
kanaka, or a
turkish coffee pot and a small Turkish coffee cup like these (its hard to tell in the picture, but this cup is quite tiny and is actually usually smaller than this):
