Wahran Coffe

Normally to make proper Turkish coffee you heat it to a point where it just begins to bubble, but under a rolling boil, so it begins to foam up into the neck of the cezve before reducing the heat and allowing the foam to die, repeating the process 3 or 4 times before the mixture is poured into small cups (finjan) and you’re left with a good Turkish coffee. Sand over a flame traditionally used in t  ...