Soorj (Coffee)
Armenian, Greek, Lebanese, Turkish, Arabic – whatever you want to call it, this coffee actually originated in Yemen! The coffee is made in a jezve (Turkish) and normally served in a small cup (around 100mls) called a finjan (also Turkish).
Soorj (Coffee)
A short black shot of Turkish coffee
Ingredients
- 100 mls water (1 small coffee cup)
- ½ teaspoon sugar (or to taste)
- 1½ teaspoons Turkish coffee (or 1 teaspoon packed)
Instructions
- Add all ingredients to a wide based coffee pot (jezve or ibrik).100 mls water, ½ teaspoon sugar, 1½ teaspoons Turkish coffee
- Bring to the boil once and remove from stove.
- Pour about a tablespoon into the serving cup – this keeps some of the crema. If you don’t want the crema, skip this step.
- Bring remaining coffee to the boil 2 – 3 more times so that the crema has boiled away, then pour into the cup all the way to the rim and serve.
Notes
Brands and styles are important in selecting your coffee. Buy your coffee from a Middle Eastern grocer, as fresh as you can and store most of it in the freezer, with a smaller jar in the refrigerator.
Nutrition
Calories: 8kcalCarbohydrates: 2gFat: 0.01gSodium: 5mgPotassium: 0.04mgSugar: 2gCalcium: 3mg
