History of Turkish Coffee

The Turkish Coffee was brought to the Ottoman Palace by Ozdemir Pasha, the Governor of Yemen when Yemen was still within the boundaries of the Ottoman Empire. Consumption of coffee after meals became popular first in the Palace, then in coffee houses and homes. That popularity led to the opening of coffee houses. Evliya Celebi, the famous traveler of the 17th century, stated that Istanbul had 55 coffee houses at his time. Europe was introduced with Turkish Coffee when the Ottoman army carried and left behind 500 sacks of coffee during the II. siege of Wien.

Turkish Coffee in Europe

The Viennese had spread the taste of coffee all over Europe. Even the famous composer Bach had written a song about coffee. Coffee has a special value in the daily lives of Turkish people. Families meet and are introduced over coffee when marriage arrangements are discussed. Fortune telling through reading the leftover grains is a popular topic among ladies.

The well-known expression ;
“Coffee makes people friends for long” is widely used in daily life. Coffee is either cooked black, with little or more sugar.

Turkish Coffee Recipe

The well-cooked coffee is covered with foam. The long-handled special pot is filled with cold water. 1 teaspoon of coffee per cup is added and boiled, stirring occasionally until it starts foaming and rising. Sometimes double roasted Turkish Delight is served along with coffee.

Turkish coffee Turkish delight Copper Cezve

Breakfast Tradition in Turkey with Tea

In the Turkish language breakfast called as ‘kahvaltı’ and if you look for the meaning of the word. It is formed with the merge of two words: kahve and altı. It means that kahve is coffee and altı is under. I mean, Turkish named their first meal as eating before drinking coffee.

During the last years of the Ottoman Empire tea was also served in coffee houses. The best Turkish tea is grown in Rize and around. In Turkey, tea is widely consumed throughout the day. Turkish people seldom skip breakfast. During the cold winter months various kinds of cheese, salami, sausage, pastrami, jams, and kinds of honey are consumed along with freshly squeezed orange, tangerine, and pomegranate juices. Breakfast tables never lack kinds of olives, eggs, and bread.

During the summer months watermelon, sugar melon, tomatoes, green pepper, grapes, and peaches are added to the menu. Breakfasts always consist of various kinds of fresh products.