AN EXPONENT OF ABSTINENCE IN THE MOSLEM CAPITAL:
Thanks to the prohibition dictum of the Prophet, orthodox Turks fraternize over thick, syrupy coffee instead of over the fiery glass of arrack. Itinerant water-venders pass through the streets with brass vessels and clinking glasses, dispensing drinks.
Click here to enlarge (1922).
Traditional Turkish coffee is a rich and flavorful beverage that holds a special place in Turkish culture. Prepared by simmering finely ground coffee beans with water and sugar (optional) in a small pot called a cezve, it is served unfiltered in small cups. The coffee is strong, with a thick layer of foam on top and grounds settling at the bottom. Often accompanied by a glass of water and a sweet treat like Turkish delight, it is more than just a drink—it is a social ritual. Turkish coffee has been a symbol of hospitality, conversation, and even fortune-telling, as people sometimes interpret the leftover grounds. Recognized by UNESCO as an Intangible Cultural Heritage, it remains a cherished tradition in Turkish homes and cafés today.
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