TURKISH COFFEE

A strong preparation of coffee, finely ground, and often prepared in an Ibrik over a heat source like a gas stove. Traditionally it was placed in hot sands and the vessel itself would hold 1 or 2 servings. This is still the case today when prepared on a stove. One traditional recipe calls for a blend and to roast one third light, one third medium and one third dark, grind finely as is typical.