"Nexis" wrote in message
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some Turkish coffee. It was served in
small demitasse cups, was rich, sweet, and wonderfully tasty. Does anyone
here make such a nectar and would you be willing to part with your
method/recipe? I've been experimenting, but something is missing and I
can't
put my finger on it.

I was taught to make Turkish coffee several years ago by a Turkish-Ozzie in
England (go figure). His method involved boiling ground Turkish coffee (try
your local Halal shop), water, sugar, and cardomom in a saucepan to a rather
thickish syrup. This was then allowed to sit a few minutes to let the coffee
grounds settle and then poured into small cups.

RobertE