Legacies from Turkish Cuisine to World Cuisine: Turkish Coffee
Turkish coffee represents a tradition from centuries ago. It is one of the most important cultural heritages of Turkish cuisine. It has separate rituals as cooking and serving. It has been in our homes as a part of our culture since Ottoman times. It has become traditional as one of the elements of our culture.
Coffee was brought to Istanbul in 1554 by Özdemir Pasha, the governor of Yemen in the Ottoman Empire. Coffee, which is a favorite flavor of Özdemir Pasha, went down in history as Turkish coffee with its new roasting and cooking method.
The Unchanged Turkish Coffee Cooking Method from the Past to the Present
Turkish coffee has its unique cooking methods. The coffee that was cooked in coffee pots and vats during the Ottoman Empire was named Turkish coffee with this unique cooking method. The spread of Turkish coffee started around Tahtakale region in Istanbul. First of all, Turkish coffee consumption, which gained fame in the palace cuisine, became widespread among the people in a short time. Turkish coffee has been served with different cooking methods from past to present.
How to Roast Turkish Coffee?
The adventure of Turkish coffee starts from the bean of the coffee. Coffee beans were previously prepared by slowly roasting over coal fire. After properly roasted, the coffee beans are ground very finely. This grinding process was mostly done in mortars. Dibek; known as a form of tattooing. Finely ground beans were prepared in small cups like today by adding the appropriate amount of water in a coffee pot. Turkish coffee, to which sugar is optionally added, is still roasted with the traditional method today and preserves its place in Turkish cuisine.
On the other hand, offering water to Turkish coffee is drunk before the coffee, contrary to the "drink after coffee" information known today. The reason for this is to purify the different tastes in the mouth. This makes the coffee taste better. Coffee beans contain different taste and odor substances according to their roasting rate.
Meeting the World with Turkish Coffee
It was thanks to the Turks that Europe met with coffee. Traders, tourists and travelers who came to Istanbul during the Ottoman Empire period brought Turkish coffee to their own countries. In the Ottoman Empire, the presentation of Turkish coffee was a situation that required special care in catering to the guests. This situation continues today. Turkish coffee and Turkish delight were also served to the guests.
On the UNESCO Intangible Cultural Heritage List
The UNESCO Intangible Cultural Heritage List is a list published worldwide for the protection of intangible values. This list provides better protection of set values worldwide. Turkish coffee was included in the UNESCO Intangible Cultural Heritage List on December 5, 2013. In this way, they are known as protected values worldwide. In this way, 5 December is celebrated as World Turkish Coffee Day in the world.
Forty Years of Memory and Coffee Culture
Turkish coffee, which is one of the most important values of Turkish culture with the fragrant smell that surrounds the entire kitchen and its foam on it, has a very special place in our country spiritually. Turkish coffee accompanies special moments such as chatting with friends, having a pleasant time, "breaking the back of two words". The role of Turkish coffee is quite large in girls' begging ceremonies.
Turkish coffee continues to be offered as one of the indispensable treats during religious holidays. Coffee culture is so important in Turkish culture that the word "breakfast" derives from here. It has started to be used to mean something to eat before drinking coffee. When people say "coffee", the first thing that comes to mind is Turkish coffee. Turkish coffee, which can be consumed at any time of the day, accompanies the most beautiful moments. The expression “A coffee has a memory of forty years” is also an expression that indicates how important Turkish coffee is in our culture. The story of the emergence of coffeehouses, which are also common today, is also based on Turkish coffee.
