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  2. Cezve - Wikipedia

    en.wikipedia.org/wiki/Cezve

    The name cezve is of Turkish origin, where it is a borrowing from Arabic: جِذوَة (jadhwa or jidhwa, meaning 'ember').. The cezve is also known as an ibrik, a Turkish word from Arabic إبريق (ʿibrīq), from Aramaic ܐܖܪܝܩܐ (ʾaḇrēqā), from early Modern Persian *ābrēž (cf. Modern Persian ābrēz), from Middle Persian *āb-rēǰ, ultimately from Old Persian *āp-'water ...

  3. Turkish coffee - Wikipedia

    en.wikipedia.org/wiki/Turkish_coffee

    If Turkish coffee is defined as "a very strong black coffee served with the fine grounds in it", then the method is generic in Middle Eastern cities (in rural areas a different method is used and is called Arabic coffee) [5]: 37 and goes by various other names too, such as Egyptian coffee, Syrian coffee, and so forth, [32] though there may be ...

  4. Ibrik - Wikipedia

    en.wikipedia.org/wiki/Ibrik

    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 ...

  5. List of cooking vessels - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_vessels

    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]

  6. Arabic coffee - Wikipedia

    en.wikipedia.org/wiki/Arabic_coffee

    Arabic coffee, or Turkish coffee, is made in Egypt and the Levant countries. Arabic coffee is a very small amount of dark coffee boiled in a pot and presented in a demitasse cup. Particularly in Egypt, coffee is served mazbuuta, which means the amount of sugar will be "just right", about one teaspoon per cup.

  7. Mırra - Wikipedia

    en.wikipedia.org/wiki/Mırra

    They are ground so that they are still grainy, unlike Turkish coffee, which is more like a powder. The coffee is put into a narrow-topped small boiling pot called cezve, and water is added, usually accompanied by some cardamom to give a more aromatic flavour. [2] Mırra is boiled a couple of times until a thickish dark liquid is left.