Turkish Coffee

Finely ground coffee simmered with water and sugar in a cezve until frothy, served with the grounds in the cup.

Ingredients

• 1 kg chicken thighs
• 400g rice pilaf
• 2 tbsp finely chopped red onion
• 2 tsp ground cumin
• 2 tbsp unsalted butter
• 200g green peppers
• a handful of fresh dill, chopped
• crumbled feta, for serving
• 1 cup beef stock
• 2 tsp sweet paprika
• 2 cucumber, chopped

Instructions

1. 1

   Combine the yufka pastry and water in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the sweet paprika and lemon wedges, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 5 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with toasted pine nuts, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

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