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A cezve (Turkish: cezve, pronounced; Serbo-Croatian: džezva / џезва; Arabic: جِذوَة), also ibriki / briki (Greek: μπρίκι) or srjep (Armenian: սրճեփ), is a small long-handled pot with a pouring lip designed specifically to make Turkish coffee. It is traditionally made of brass or copper, occasionally also silver or gold.
A Turkish cezve, also called a Greek μπρίκι (bríki) An ibrik is a Middle Eastern container with a spout used for storing and pouring liquid contents. The word comes into English from Ottoman Turkish ابریق (ibrik, ıbrık, “ewer”) (modern Turkish ibrik), from Arabic إِبْرِيق (ʔibrīq), ultimately from Persian آب (âb, “water”) + the present stem of the verb ...
Another ancient tradition involves placing the cezve filled with coffee in a pan filled with hot sand. The pan is heated over an open flame, thereby letting the sand take total control of the heat. The heat created by the sand lets the coffee foam to the top almost immediately. The heat can also be adjusted by the depth of the cezve in the sand.
Cezve – a pot designed specifically to make Turkish coffee; Dallah – a traditional Arabic coffee pot used for centuries to brew and serve Qahwa (gahwa), an Arabic coffee or Gulf coffee made through a multi-step ritual, and Khaleeji, a spicy, bitter coffee traditionally served during feasts like Eid al-Fitr. [44]
Turkey has a plethora of infamous desserts to please even the most ardent of sugar fans. Perhaps the most well known is lokum, or Turkish delight.
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