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THE WORLD FAMOUS ‘ TURKISH COFFEE ‘ DRINK
At one time, we couldn’t order in most restaurants in our own country because it took a long time to make coffee pots, especially because November was busy in Turkish restaurants. Turkish coffee, which has been an important part of our culture for centuries, is one of our most important promotional ambassadors that should be carried beyond borders… It is for this very reason that it is the subject of documentaries, which is a very important step!
Tomorrow, December 5, is the World Turkish Coffee Day. Turkish coffee is a completely different world, ranging from roasting coffee to grinding it, cooking technique to presentation, conversation while sipping coffee to looking at coffee fortune telling. Drinking a cup of coffee is also a means of communication for us. in 1720, the poet Sultan wrote “The most perfect feast among decadent friends is two cups of coffee and a Lule of sharp tobacco”, one of the anecdotes that show that it dates back centuries… Do not read fortunes, do not invite the neighbor to chat, do not pour out your heart into friends… For us, everything is an excuse for a cup of coffee.
Besides all these rituals and traditions, it is the only coffee on UNESCO’s ‘Intangible Cultural Heritage of Humanity Turkey’s List with its inspiration in many fields from crafts to literature, performing arts to painting, and the rich heritage elements that take shape around it.
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MACHINES HAVE BROKEN GROUND
Our coffee is not a coffee that is drunk standing up or walking down the street. Even with a very short break, it requires special care. In the Ottoman Empire, coffee service ceremonies with at least five people in palaces and rich mansions were circulated in the language of the whole world at the time and became a proof of the special treatment we showed to coffee. A cup of Turkish coffee still has a lot to teach us with its culture that has filtered down since history.
Of course, it is not enough to celebrate this to ourselves, to be internally proud of our culture. Turkish coffee, which has been an important part of our culture for centuries, is one of our most important promotional ambassadors that should be carried beyond borders… Due to the fact that Turkish coffee takes a long time to make in coffee pots, especially in restaurants busy, until recently, even in our own country, most restaurants would not take orders for Turkish coffee. Although most coffee drinkers found it difficult to get used to and kept their distance, the advent of coffee machines has opened a new era in coffee service. Thanks to these machines, Turkish coffee, which can be made quickly like other ecnebi coffees, is now more accepted in professional kitchens. In fact, this was also an important step for the consumption of our coffee abroad.
As for foreign promotions, not to mention White. She is doing very good things for the promotion of Turkish coffee by establishing the Turkish Coffee Lady Foundation in America, where she lives. Most importantly, he knows how to announce them well. In fact, the mayor of Washington, sent an official congratulatory message to the virtual events she organized on the 5th last year.
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FILMING TOOK PLACE IN EIGHT CITIES
The mystery has not stopped this year either. He traveled around Turkey and shot an hour-long documentary in eight different cities. The launch of the documentary ’The Beginning: Turkish Coffee Stories of Anatolia’ will be held in America tomorrow. In the promotional tour of the documentary, shot in partnership with shes, six states will be visited in America, coffee lovers will be introduced to a lot of sparkling Turkish coffee.
Micro art artist Kale’s art shows with coffee will also add color to the promotion to be held in cities such as New York, Washington, Boston, Los Angeles, Las Vegas and San Francisco.
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MOST OFTEN, ROSE WATER AND CHEWING GUM ARE INVOLVED
As you know, the soul mate of Turkish coffee is delight. Even if our coffee rituals are ultra-accelerated compared to before, it is customary to attach a piece of marshmallow to the side of the cup; especially if we are serving it to the guest… did you know that until the 19th century, jam, not marshmallows, was served next to coffee? Among the jams, especially the rose jam called gülbeşeker was most favorite treat. Lokum is an important example of the food culture heritage left by the Ottoman culinary culture in the Middle East and the Balkan geography… ‘Rahat al-hulkum’, which means that it relaxes the throat and passes comfortably through the throat, has undergone changes such as ‘rahat lokum’, ‘lati lokum’ over time, and then it has been shortened and referred to only as lokum. Delight, which was previously also made using honey or molasses instead of sugar, has become widespread since the end of the 18th century, continuing to be prepared with sugar. Rose water and gum are most often used to give a classic aroma to the delight prepared with water, sugar and starch. In addition, they are flavored with aromas such as mint, orange, lemon, cinnamon, or nuts such as hazelnuts and walnuts are added to them. Double-roasted pistachios and those made by wrapping a slider in it, especially in winter, are among the most special ones in both Afyon and Samsun.
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