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Turkish Tea

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Turkish Çay is a bold, aromatic black tea brewed in a unique double teapot, a central part of Turkish hospitality and culture. Served in tulip-shaped glasses, it’s enjoyed hot, with sugar if desired, and no milk.

Ingredients

Units Scale
  • 5 cups water (for the bottom kettle)
  • 2–3 tbsp loose-leaf Turkish black tea (çay)
  • Additional 2 cups hot water (for steeping)
  • Sugar (optional, to serve)

Instructions

  1. Fill the bottom kettle (larger pot) of the çaydanlık with 5 cups of water and bring to a boil.
  2. Place loose-leaf Turkish tea into the top kettle and pour about 2 cups of boiling water from the bottom kettle over the tea leaves. Do not stir.
  3. Place the top teapot on top of the bottom kettle and allow the tea to steep with the steam from the lower pot for 15–20 minutes.
  4. To serve, pour about 1/3 of a glass with the strong tea concentrate from the top kettle, then dilute with hot water from the bottom kettle to achieve your desired strength (light or dark).
  5. Serve hot in tulip-shaped glasses, with sugar cubes if desired. No milk is used.

Notes

  • Traditional Turkish tea is served very strong, so you can adjust the strength by adding more or less hot water from the bottom kettle.
  • If you don’t have a çaydanlık, you can use a regular kettle to boil water and steep the tea in a small pot.
  • Turkish tea is typically served without milk, and it’s custom to serve it with sugar cubes on the side.

Nutrition

Find it online: https://yumfoodusa.com/turkish-simit-sesame-crusted-bread-rings/