Turkish coffee (Türk kahvesi)

1. Measure two coffee cups of cold water into a small cezve (Turkish coffee pot).

2. Add the very finely, powder-ground coffee and sugar to taste and stir once.

3. Heat slowly over low heat without stirring until a thick brown foam begins to form on top and the coffee starts to rise.

4. Before it boils, spoon the foam into the two cups.

5. Return the cezve to the heat, bring the coffee up to rising once more, then pour it slowly into the cups so the foam stays intact.

6. Let the grounds settle for a few minutes and serve with a glass of water and a piece of lokum.

Tip: It's on UNESCO's intangible cultural heritage list. Decide on the sugar in advance: sade (none), orta (medium) or şekerli (sweet). Never let it boil or you'll lose the foam.