4 tsp Turkish tea leaves + 2 tbsp bottled water
3 cups bottled cold water

Brewing Tea Turkish-style

To make Turkish tea you should use Caydanlik which is a small tea pot-brewer (demlik) on top of a kettle.

Pour 3 cups of water into the larger kettle. Put the Turkish tea leaves and 2 tbsp of water into the teapot and place it on the kettle. Bring the water in the kettle to boil over medium heat. Then turn the heat off. Wait for the water to settle*, then pour half of the boiling water from the kettle over the leaves into the brewer. Let it brew for about 5 minutes**. Then pour the brewed tea into tea glasses using a small tea strainer. Fill in half of the tea glasses with the brewed tea and the rest with the hot water.
Serve Turkish tea with sugar cubes. I like to have my Turkish tea without sugar with just a few drops of lemon juice.
* If you pour boiled water immediately over tea leaves, the tea will lose its vitamins.
** If you extend brewing time, the taste will get bitter. Also freshly brewed Turkish tea should be consumed within half an hour of brewing time.
This recipe produces 4 servings in Turkish tea glasses.

About Turkish Tea

In Turkey, tea growers don't use pesticide and Turkish tea doesn't contain much caffeine. For these reasons, Turkish tea is more natural and healthy. The tea is produced in Northeastern (Dogu Karadeniz) Turkey, which is the 5th largest producer in the world. You can find Turkish Tea at local Turkish Grocery stores or online at Tulumba and Taste of Turkey.

Benefits of Turkish Tea
- C and E vitamins in tea boosts the immune system and wards against leukemia.
- Caffeine in tea stimulates the nervous system, increases concentration, makes you feel relaxed and comfortable.
- Lowers cholesterol levels.
- Fluoride in the tea helps prevent tooth decay.
- Cleans the liver, lowers blood pressure, stabilizes the kidneys and it's also good for atherosclerosis.

1 tsp Turkish Coffee
1/2 tsp sugar
1 Turkish Coffee cup of water, size pictured above
1 Turkish coffepot, called "cezve", as pictured above

Heat the stove on high heat. Put the sugar into the coffepot first, then add the coffee. Fill the Turkish Coffee cup with water at room temperature, although leave a bit of room at the top. Pour into the coffepot.
Place the coffeepot on the stove and slowly stir with a small spoon to ensure the coffee mixes in with the water. Then stop and wait until bubbles form at the top. When the bubbles rise, take the coffeepot off the stove and pour into the cup & serve.
The grinds will sink to the bottom of your cup, don't drink this part. The grinds are darker and thicker.
It can be difficult to find authentic Turkish coffee near where you live, but you can always order some from Amazon - this is the brand I use at home. Amazon also sells cezve and Turkish coffee cups.

For this coffee you'll need to broil 100 ml of homogenized (whole) milk in a small pot to get a layer of skin on the surface. Grab it with a spoon, along with a few tablespoons of milk, and place in a small glass cup or mug. Then make plain (no sugar) Turkish Coffee for one person. Pour it in over the milk.
If you like to have some sugar with your morning coffee, the Turkish way to do it is this: Take 2 sugar cubes. The way to use the sugar is, before taking a sip, put one cube in your cheek and start drinking. The sugar will melt in your mouth. When it is gone, replace with the second cube. We call this style "sugar on the side" ("yandan sekerli" or "kirtlama").

1 cup bulgur, washed several times
3/4 cup sugar
1/2 tsp vanilla extract

Starter:
7 gr instant yeast
1/4 cup warm water
2 tbsp sugar

Garnish:
Roasted chickpeas (leblebi in Turkish)
Cinnamon

Soak the bulgur in water overnight in a large cooking pot. The following morning add more water and cook until the grains are softened over low heat. It takes about 3 hours and add some water little by little time to time. Place a strainer on a large porcelain or a glass bowl. Pour in the cooked bulgur spoon by spoon, and using the back of a tablespoon strain it.

Discard the deposit over the strainer every couple of times.
In a small bowl, melt the yeast with water and sugar. Let it rest for 10 minutes so it will be bubbly. Pour it into the strained bulgur and mix well. Cover the bowl with a piece of cloth to ferment.

During fermentation, mix it from time to time. It takes about 3 days to get the right smell and sourness.
After the three days, add the vanilla extract and sugar. While mixing, add water little by little to get the right thickness. Consistency should be like soup or 35% cream (whipped). Keep it in the fridge for a night before serving. Sprinkle some cinnamon on top and serve with roasted chickpeas. Store Boza in the fridge.
Makes 6 servings.
* If you want to make more Boza later, keep 1/2 cup of leftover Boza in a glass in the fridge. Next time use this instead of the yeast.
* You can also make Boza without using yeast. But it takes more time to get the bulgur to ferment.

History of Boza
Its origin dates back form the ancient populations that lived in pre-Ottoman Turkey. The formula was taken by the Ottomans and spread over the countries they conquered. It is a drink of great antiquity, first originating in Mesopotamia 8000-9000 years ago. Boza enjoyed its golden age under the Ottomans, and boza making became one of the principal trades in towns and cities from the early Ottoman period.

Production and storage
Boza is produced in most Turkic regions, but not always using millet. The flavour varies according to the cereal which is used. Vefa boza, as it is known, is made only from hulled millet, which is boiled in water and then poured into broad shallow pans. When cool the mixture is sieved, and water and sugar added. Boza was found to be extremely healthy and nourishing. One litre of boza contains a thousand calories, four types of vitamins A and B, and vitamin E. During fermentation lactic acid, which is contained by few foods, is formed, and this facilitates digestion.[citation needed] As boza spoils if not kept in a cool place, boza ferments (traditionally) don't sell boza in summer months and sell alternative beverages such as grape juice or lemonade. However, it is now available in summer time due to demand and availability of refrigeration.

1 tbsp Salep, dried powdered roots of a mountain orchid (see below for more info)
1 teacup of milk, cold

Garnish:
Cinnamon, powdered

Place Salep in a small saucepan. Slowly add the cold milk, stirring constantly over low heat. When it reaches a smooth consistency, remove from the stove.
Pour into a teacup and sprinkle some cinnamon on top. Serve while still hot.

What is Salep?
Turkey is the major Salep producing country. Salep is made from the dried powdered roots of a mountain orchid in the Eastern Mediterranean woods. Salep is a traditional Turkish hot drink which was also served during the reign of the Ottoman empire. The roots are rich in starch and the mixture thickens naturally. You should also try Vanilla ice cream with Salep... it has a great aroma and smells delicious:)

2 peaches, peeled, pitted, cut in chunks
2 black plum, peeled, pitted, cut in chunks
10 cherries, pitted
1/2 or 1 small banana, peeled, sliced
4 tbsp honey
1 tsp lemon juice
2 tbsp Turkish plain yogurt - if you like use your favourite flavoured yogurt
1 cup milk

Puree all the fruit with honey and lemon juice in the food processor. Add yogurt and milk and turn on the machine for about 40-45 seconds. Pour into the glass with ice cubes and serve it. It is very refreshing and a great way to start the day.
2-3 servings.

4 fragrant petals of a leafy Rose, red or pink
3-4 tbsp sugar, you can add more if you prefer it sweeeter
1 cup water
1 tsp lemon juice

Place rose petals and sugar in a medium sized bowl. Crush the petals with the sugar using your hand until the petals break down very well. Add lemon juice and water. Stir until the sugar dissolves.
Cover the bowl and leave in the fridge* for at least 4-5 hours. Drain using a strainer over a bowl. Serve with ice cubes.

Or:
1 tsp rose water
2 tbsp sugar, you can add more if you prefer it sweeeter
1 tsp lemon juice
1 cup water
One drop of pink food coloring

Combine all ingredients and blend with an egg whisker or a blender. Leave in the fridge* for at least 4-5 hours. Serve with ice cubes.
Makes 1 glass.

What is Sherbet?
Sherbet "şerbet" is the world's first soft drink. Ottoman Turks drank sherbet before and during each meal. There was no custom of drinking water during the meal; sherbet or compote taken in the end replaced the water in the Palaces. Sultans drank fruit juice, lime juice or a sherbet during meals. They used an embroidered porcelain or coconut shell spoon placed on a special open box.
Sherbet is also served during Ramadan in crystal bowls or in tall cut glasses, or ornamented (with gilt flowers) glasses with ice cubes or snow. The sherbet glasses should be placed on a tray covered with lace or a piece of embroidered cloth.
Sherbet is still a traditional cold drink in Turkey. It is believed that sherbet has healing effects. In the gardens of the Ottoman Palace, spices and fruits to be used in sherbets were grown up under the control of pharmacists and doctors of the Palace.
Traditionally cold sherbet is served on especially hot summer days to please visitors. Also at weddings or during childbirth to increase lactation of the mother. This type of sherbet is called "loğusa şerbeti (birth Sherbet)" which is crimson in colour and is flavoured with cloves and herbs.
Sherbet is made from fruit juices or extracts of flowers or herbs, combined with sugar, water and ice or snow. Depending on the season, types of fruit sherbets include; pear, quince, strawberry, apple, kizilcik (cornelian cherry), mulberries, pomegranate, bergamot, mint, strawberry, orange, etc. There is also a honey sherbet and a green coloured violets sherbet which is made by pounding violet-flowers and then boiling them with sugar.

1 ripe banana, thinly sliced
1 tsp almond, bleached, ground
1 tsp honey
1 cup milk

Put the banana slices, honey, almond and 50 ml (3-4 tbsp) of milk into the blender. Blend for about 35-40 seconds. Pour in the rest of the milk and mix again for about 35-40 seconds. Pour into a glass and drink with the bubbles. You can also add in a coup.e ice cubes.
When you blend the banana with a small amount of milk at first, there won't be any small banana chunks left