Turkish Coffee Brownies with Cinnamon Caramel
(The Nosher via JTA) -- I was first introduced to Turkish coffee in Israel. Prepared in the traditional copper cezve, it was served piping hot and in beautiful, delicate cups. I quickly became enamored of its strong flavor and clean, robust taste unmarred by sugar.
In addition to the pure taste of coffee, there was another flavor I couldn’t quite place. When I asked the brewer what it was, he told me it was cardamom. It seemed a strange combination at first, but as I kept drinking I found it was enjoyable — like a stronger, undiluted version of a dirty chai (Indian-spiced tea).