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Turkish Coffee

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.142
Energy (kCal)74.9493
Carbohydrates (g)18.6079
Total fats (g)0.0347
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. (To make really authentic ‘Turkish’ coffee you need a narrow-topped pot that can be heated on a stove. Pots like this are used to make coffee in the most expensive restaurants and on desert camp-fires. You can use any heat-proof pot, but be careful.). | 2. Fill the pot with about ½ litre of water and place it on the heat. As the water begins to heat up, add the sugar, stir, and then top up with the coffee. When the water boils, let it begin to foam, but quickly reduce the heat before the coffee boils over. Repeat this three times. Remove from the heat and add any optional flavouring. Allow the coffee to cool for a minute, then pour it into small cups. | 3. Turkish coffee should be sipped slowly, and enjoyed with friends. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coffee 2 -3 tablespoons ground 0.0 0.0 0.0 0.0
    sugar 4 teaspoons 73.416 18.3632 0.0 0.0
    coriander 3 sprig 1.5333 0.2447 0.142 0.0347

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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