Armenian Coffee |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| water | pulverized coffee or freshly roasted and ground coffee | sugar |
| 1 | Arrange demitasse cups and saucers on a tray. Use 1 demitasse cup water for each serving and pour into "jezveh" or small narrow saucepan. For each measure of water, add 1 rounded teaspoonful pulverized coffee and 1/2 tsp sugar. Mix well to dissolve. Bring to boil over high heat 3 times, stirring occasionally, and removing from heat each time coffee comes to boil. A thick foam will rise to the top. Place a spoonful of foam in each cup. Pour in coffee and serve. |