Turkish coffee is ground extremely fine, like cocoa powder, and traditionally served black and sweet in small cups with the grounds. It’s prepared in a small copper pot that is heated and reheated in hot sand to make it frothy. It is delicious, especially with a piece of baklava.

There is a Turkish cafe I go to in West Haven, CT, where I am often the only American there. My last time I had a black and sweet Turkish coffee with a piece of pistachio baklava. Both were amazing.