{"id":7788,"slug":"turkish-coffee","title":"TURKISH COFFEE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["pulverized coffee","water","powdered sugar"],"ingredients_norm":["pulverized coffee","water","powdered sugar"],"steps":["The coffee must be pulverized, and it should be made over an alcohol lamp with a little brass Turkish pot.","Measure into your pot as many after-dinner coffee cups of water as you wish cups of coffee.","Bring the water to a boil and drop a heaping teaspoon of the powdered coffee to each cup on top of the water and allow it to settle.","Add one, two or three coffeespoons of powdered sugar, as desired.","Put the pot again over the flame; bring the coffee to a boil three times, and pour into the cups.","The grounds of the coffee are of course thick in the liquid, so one lets the coffee stand a moment in the cup before drinking."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w94:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2e1b17e67270b1a5e3586dcca475161b371b8f18ec71194cab9d81e9bcf491d9","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/turkish-coffee"}