Prepared by Elif Selvili
Photography by Jody Horton
Finely ground Turkish coffee is served in a demitasse and saucer and has three variations: sade (plain, or no sugar), orta (medium, or a little sugar) or sekerli (with sugar, or sweet). Each type is made separately, rather than adding the sugar afterward. The coffee grounds are not strained out, so it is essential to wait until they settle to the bottom before drinking. For a traditional presentation, serve with Turkish Delight (a sweet confection available at Middle Eastern markets).
Courtesy of David Alan, The Tipsy Texan
The proper way to make iced coffee is to brew it cold. What’s left is rich and mellow and low in acid— store it in the fridge where it’s available any time you need a pick-me-up.
Welcome to Edible Austin. We are a quarterly publication promoting local food in Austin and Central Texas. To subscribe to our newsletter click on the link below, so you won't miss a single delicious detail. Email marketing by Emma. To read previous newsletters, click here.
Stay Connected
