Zarouhie Bedrossian’s Classic Bulgur Pilaf
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Grandma’s Armenian Coffee
Armenian coffee (Soorj) is served after dinner or on social occasions. It is enjoyed in many countries under the names of Armenian, Greek, Arabic and Turkish coffee. The soorjaman is a long-handled brass or enamel pot used to brew the coffee, which is served in demitasse.
I have great memories of drinking Armenian coffee at my grandma’s kitchen table. As tasty as it was, the best part was the end — when she read my fortune in the coffee grounds after we had dried our empty cups on their saucers. I often wonder how this practice of divination coexisted with Christianity and hope to learn more about it.
Grandma’s Armenian Coffee
Yield:
Serves 4
Prep time:
10min
Cook time:
0
Total time:
10min
INGREDIENTS
| 4 | tsp. Armenian coffee, such as Edna’s Coffee |
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| 4 | tsp. water |
| 4 | tsp. sugar |
INSTRUCTIONS
| 1. |
In an Armenian coffee pot, stir the coffee, water and continuously over medium heat on the stove until the mixture come to a boil. |
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| 2. |
Remove the coffee from the heat just before it boils, and repeat that process once to create foam. |
| 3. | Remove from heat and pour into the demitasse. |
| 4. |
Serve with your favorite pastries or a savory combination of cheese, cucumber and lahvosh. |
NOTES
| As mentioned in step 2, my grandma taught me to boil the coffee twice to achieve foam. In her day and circles, the ability to make foam was considered a favorable trait in prospective brides. Therefore, as a young women serving guests, she worked hard to create enough foam to extend to every cup. When I discussed this with Zee during our apprenticeship, she said foam was seen as a sign of laziness and only boiled her coffee once. I cannot account for these differences, but it would be great if someone in our community could! |
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