A traditional Turkish coffee infused with fresh mint and cardamom, served alongside a delicate rose water donut. This ancient Anatolian combination honors the Ottoman palace tradition of pairing aromatic coffee with sweet pastries, creating a harmonious balance of bitter, sweet, and refreshing flavors that awakens the senses.
MethodTurkish
Prep time25
Coffee16g
Water180ml
Grind sizeExtra Fine
Water tempCold start
Coffee Preparation
- Measure cold water into cezve using coffee cups as measurement
- Add extra fine ground Turkish coffee and sugar, stir thoroughly
- Gently bruise mint leaves and add with cardamom to mixture
- Place cezve on lowest heat setting, stir occasionally until coffee dissolves
- Watch carefully as coffee heats - do not stir once heating begins
- When foam forms around edges, remove briefly to control temperature
- Return to heat, allow foam to rise 2-3 times without boiling
- Pour slowly into cups, ensuring foam distribution
Donut Preparation
- Mix flour and baking powder in bowl
- Whisk egg, milk, and rose water separately
- Combine wet and dry ingredients until just mixed
- Heat oil to 350°F in deep pan
- Form small rings with dough, fry until golden
- Drain and dust with powdered sugar while warm