Turkish coffee is a method of preparing coffee using finely powdered roast coffee beans and roasting them in a small pot. Any sugar is added during the preparation and milk and cream are virtually never included. This method is very popular in Israel, where it is called café turki. In Israel, some people rather pour hot water over the same beans and call it café botz or “mud coffee.” For Israeli coffee straight from Israel, check out our coffee gallery.

Ingredients: 

· 1 cup water 
· 1 tablespoon of extra finely ground coffee (powder consistency) 
· 1/8 teaspoon ground cardamom, or 1 cardamom pod 
· sugar (optional) 

Preparation: 

Bring water and sugar to a boil in ibrik. If you do not have an ibrik, a small saucepan will work. Remove from heat and add coffee and cardamom. Return saucepan to heat and allow to come to a boil. Remove from heat when coffee foams. Again, return to heat, allowing to foam and remove from heat. Pour into cup, and allow to sit for a few minutes for the grounds to settle to the bottom of the cup. Cardamom pod may be served in cup for added flavor. 

For exclusive WOJ content on other Israeli foods, click here.