Makbul Turkish Coffee Cream 1 Kg

Makbul, Coffee Cream 1 Kg. 

About Turkish Coffee
Turkish coffee probably was brought in the Ottoman Empire by traveling merchants by the 15th century. Turkish coffee culture had reached Britain and France by the mid to late 17th century. The first coffee house in Britain was opened by an Ottoman Jew in the mid 17th century. In the 1680s, the Turkish ambassador to France reportedly threw lavish parties for the city's elite where African slaves served coffee to guests in porcelain finjans on gold or silver saucers.

How to Prepare

• Add water to the cezve (ibrik), about 50 milliliters (1.7 oz) per cup of coffee desired
• Add sugar or this coffee cream to taste, stirring to blend it
• Bring to a boil, remove from heat and add a teaspoon of coffee per cup
• Boil coffee.  
• Remove the cevze from heat immediately after bringing to a first boil, discarding the accumulated foam, and mix well.
• The coffee is boiled twice in succession, taking care to remove the cezve from the heat between one boiling and the next.
• The foam can either be discarded or kept before stirring it well.
• Allow remaining powder to settle before serving. 
• You can add a tablespoon of cold water to the pot after boiling twice to accelerate the process.

Deal for your Turkish coffee; 

Product Type and Box Content
Coffee Cream. It is in kraft package

Ingredients
Coffee Cream

Storage Conditions 
You can store the product at room temperature

Allergen Warnings
Glucose Syrup, Fully Hydrogenized Vegetable Oil, Stabilizer (Dipotassium Phosphate, Sodium Polyphosphate), Casein (Contains Milk Protein), Emulsifier (Mono Diglycerides of Fatty Acids), Anti-Aggregation (Silicon Dioxide), Recolorant (Beta Carotene)

Weight : 1000 G.