SC - Fw: Turkish Coffee Battles Invasion -OOP

[Sharon R. Saroff]

I have been off the real leaded coffee for nearly 3 years now.  Turkish
coffee to me is a real treat, but difficult to tolerate.  

Back in October I visited an Israeli friend of mine in Fort Worth.  She had
several other middle eastern friends over and she made Moroccan coffee and
a plate of various filo pastries like Baklava.  Moroccan coffee is Turkish
coffee with a dusting of cardamom, nutmeg and cinnamon.  It was delicious,
but the caffiene made me jumpy way into the night.  There is nothing like a
good cup of real middle eastern coffee.

SIndara


At 07:34 PM 2/9/99 -0500, you wrote:
>Thought this might be of interest to you all. Got this from the Byzantie
>list.
>
>
>>Turkish Coffee Battles Invasion
>>Saturday January 16, 1999  7:00 am
>>
>>
>>ANKARA, Turkey (AP) - Trouble is brewing over Turkish coffee.
>>
>>Fearing that the beverage is headed toward extinction - overtaken by the
>>lighter espresso and cappuccino - a leading public action group has
>>started a boycott of restaurants that do not serve coffee the
>>traditional Turkish way.
>>
>>The call to cups: Protecting the thick, strong brew that first
>>introduced the West to the joys, jolts and jags of caffeine.
>>
>>"They are on the way to destroying our grand old tradition," declared
>>Abdullah Kehale, a spokesman for the 10,000-member Association to
>>Support Contemporary Life.
>>
>>The group, whose previous efforts have included supporting modern,
>>secular education through grants, is urging Turks nationwide to join its
>>days-old boycott.
>>
>>"It doesn't make sense. You wouldn't expect a restaurant in Italy not to
>>serve cappuccino," Kehale said. "Restaurants in Turkey must serve
>>Turkish coffee."
>>
>>To blame are the fashionable brasseries and cafes that have mushroomed
>>in cities like Ankara and Istanbul. They spurn the traditional Turkish
>>coffee in favor of trendier European brews or filtered coffees.
>>
>>Although still popular in smaller towns, Turkey's traditional, male-only
>>corner coffeehouses are becoming a rarity in big cities.
>>
>>Coffee comes from the Arabic word "qahwa" and was introduced to Turkey
>>from Yemen during the Ottoman Empire. According to Taha Toros, author of
>>a book on the history of Turkish coffee, the Ottoman Turks took sacks
>>full of coffee with them during warfare in Europe.
>>
>>The Europeans first thought the sacks contained camel food, but soon
>>developed a taste for the invigorating drink. A Western addiction was
>>born.
>>
>>Unlike its European counterparts, made in machines in seconds, Turkish
>>coffee is time-consuming to produce. The ground coffee is meticulously
>>brewed and rebrewed until it reaches a thick consistency and gains a
>>rich aroma.
>>
>>With Turkish coffee, drinkers have the added benefit of having their
>>fortunes read through the patterns that remain in the cup after the
>>coffee is drunk.
>>
>>"Apart from Turkish delight and Turkish baths, coffee is one of the only
>>things in the world known by the accolade 'Turkish.' But now it is
>>becoming unfindable in Turkey," wrote Haluk Sahin, a columnist for daily
>>Radikal. "We want Turkish coffee in restaurants in Turkey."
>>
>>The All Sports Cafe in Istanbul's fashionable Etiler district is one
>>place where customers are served a range of aromatic coffees - but not
>>the traditional Turkish variety.
>>
>>"Some customers do ask for it," said waiter Kerim Tuncer. "But the
>>management has decided against it."
>>
>>To some, that smacks of treason.
>>
>>"Turkish coffee cannot die," Toros said. "It was the Turks who
>>introduced coffee to the Europeans in the first place. They still serve
>>it in restaurants in France and Vienna."
>>
>>
>>
>
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