At the second annual international exhibition of coffee in Qatar, they introduced coffee in Turkish.
The event organized in the Congress and the Exhibition Hall in Doha gathered coffee lovers.
Farco coffee guests, together with Rahat-lukum (confectionery in the form of soft, translucent, sugar-starchy cubes sprinkled with sugar powder) were proposed by employees of the Cultural Center “Institute of Yunus Emre”.
invited told about the history of the occurrence of coffee in Turkish, about its place in Turkish culture and methods of preparation.
Turkish Ambassador to Doha Mustafa Hex attended the stand of the “Institute of Yunus Emre”, where he personally offered guests of coffee prepared in Turkish.
“Turkish coffee is not just a drink, but also a symbol of friendship, communication and our cultural heritage. Participation in this festival is a valuable opportunity to introduce Qatarians and guests from all over the world with Turkish culture,” Anadola said “Anadola” Hex.
Coordinator of the Institute of Yunus Emre in Doha, Professor Akhmet Uysal said that the guests listened with interest to the history of Turkish coffee and with pleasure tried this aromatic drink.
“We again introduced coffee in Turkish to the whole world in Qatar. The guests learned about the place of Turkish coffee in our culture and had the opportunity to try it,” said.
At the exhibition, which will last until September 28, visitors from around the world will get the opportunity to get to know coffee culture closer.
It is expected that the event will strengthen cultural cooperation between Turkey and Qatar and will contribute to the further advancement of Turkish coffee at the international level.
December 5, 2013, Turkish coffee was included in the List of the UN intangible cultural heritage on education, science and culture (UNESCO) as a living heritage. UNESCO proclaimed on December 5th in Turkish coffee on December 5th.
In Turkish coffee is distinguished by the traditional method of cooking. Its main differences are fortress, aroma, consistency.
Coffee preparation is a real ceremony, which requires a special vessel with a long handle – Turk (or Jezva) – and a small cup (phinzhan) with a saucer. When the coffee boils, foam forms on the surface. It is a distinctive sign of good Turkish coffee, which is usually served with a glass of water and a piece of Rahat-Lukuma.
Coffee, brought to the Ottoman Empire in the middle of the 16th century, eventually occupied the central place in the social rituals of the country, where a special way to prepare it was invented. Despite the spread of Western coffee houses in recent years, Turkish coffee remains the most beloved drink of the local population.