Mirra
Widely consumed in southeastern Turkey and the Middle East, mırra is a very strong coffee. The coffee becomes bitter because it is boiled for too long and becomes concentrated. It can be kept cold. It is reheated when it is served. Mırra is a special drink. Because it is very difficult to make. 1 kilo of coffee beans yields about 4 liters of coffee. Since Mırra is a type of coffee that requires skill to make, it has preserved its traditional characteristics and ritual until today.
The ritual of preparing Mırra begins with roasting the coffee. The preparation of Mırra can take 6-7 hours. The result is a thick, bitter drink that leaves a stain on the rim of the cup.
The presentation of Mırran is also a ritual. The coffee is heated in copper retorts before serving and served in handleless cups. There is no sugar in Mırra coffee, but it can be flavored with cardamom (hel). A single cup is used for serving. It is served in order from the oldest to the youngest. The most important thing to pay attention to when drinking Mırra is not to put the cup down after drinking it, but to give it back to the person serving it. Putting the cup down is perceived as disrespect to the host.
