Mırra (Urfa bitter coffee)
Ingredients
- 50 gCoffee beans
- 100 gWater
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water67%
- Coffee beans33%
Ingredients by weight, heaviest at the bottom.
Method
Roast the coffee beans in a pan, stirring.
Once cooled, pound the beans well in a stone mortar and transfer them to a vessel called a gümgüm.
Add the water, bring to a boil and let it stand until the grounds settle.
Repeat this step a few times in the gümgüm until the coffee turns into an essence (hulasa).
Pour the essence from the cezve into handleless cups called mekkavi, usually about two sips each, and serve hot straight from the cezve.
Where this recipe comes from
From a published work: quantities come from ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014); the method is written in our own words.
- ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014)Accessed: November 4, 2026
Last changed: November 1, 2026