Boiling the grounds is done slowly, with the water only being brought to a simmer. Turkish coffee is distributed in a unique way too. Once the coffee begins to froth, you distribute the first third of the amount. Then the coffee is returned to the fire and the remainder is distributed after the coffee froths a second time.
Here is a recipe if you want to give it a try.
Turkish coffee is a slightly spiced, strong coffee that is usually served in small cups. You can make your own easily.
Source: compiled from a few recipes I found. This is my own.
By Lisa from Halfax, NS