I do about the same thing (although I learned how-to from a Greek friend of my relatives), but with one difference. I put in the sugar first, and then put the turka on the heat and melt the sugar so it's slightly caramelized but not burnt. Then I add the water and the coffee and do the same things you do from there. Also, sometimes I grind black pepper and cinnamon into the coffee, for a spicy version; however, I was told that was more of a Greek rather than Turkish thing.
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Date: 2005-12-18 10:24 am (UTC)Also, sometimes I grind black pepper and cinnamon into the coffee, for a spicy version; however, I was told that was more of a Greek rather than Turkish thing.