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PHILOSOFIA

turpentine latté: menengiç kahvesi

Last weekend in Urfa, at the Gümrük Han, I experienced a new type of hot drink that is far tastier

25 February 2014 Tuesday 00:26




Last weekend in Urfa, at the Gümrük Han, I experienced a new type of hot drink that is far tastier — and probably far healthier — than many a high street chain store latté, known as menengiç kahvesi. Made from the dried and roasted wild fruit of Pistacia Terebinthus or the Turpentine Tree, I’d like to dub it the Turpentine Latté in English! Sounds appetizing, no? Okay, maybe not. In any case, the first sip was something quite unexpected and quite delicious, and I felt compelled to sample a second, which was not as enjoyable because it was overly sweet. However, since trying it at home, unsweetened, as I normally take my black coffee, I’ve discovered this is a welcome alternative to an evening coffee, when you have no desire to go to bed with caffeine-induced heart palpitations, or stay up all night pondering the meaning of the universe. Despite my desire to homemake it from the peppercorn-like dried fruit, I ended up buying a jar of the Sekeroglu brand syrup (100% menengiç — no additives or preservatives) which you simply need to mix with milk and heat. The man in the Urfa spice shop assured us we couldn’t home roast or grind the dried fruit. He said, however, that the dried fruit was very healthy to eat. It seems from a preliminary look that it does in fact bestow all sorts of anti-inflammatory benefits and is being researched for possible anti-cancer effects. So if you’re in this part of the world, be sure to try a Turpentine Latté or two. Afiyet olsun.

myphilosofia


Tags: turpentine latté menengiç kahvesi, turpentine, latté, menengiç, kahvesi
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