With anything they drink coffee! With ice cream, liqueur or cognac, orange juice, ginger, cinnamon, mint … Once, during my pioneering childhood on a camping trip, our leader (a chemistry teacher) brewed an exotic drink right on the fire: coffee with garlic! The smoky drink tasted delicious! Much later, in the menu of our Russian cafes and restaurants, I found coffee with garlic and honey called Stirlitz. The answer to the question "Why" Stirlitz "?" found in the novel by Yulian Semyonov "Expansion-1", where the head of ITT Earl Jacobs treated Stirlitz to such coffee: "In Ankara they gave me a recipe, it is fabulous. Instead of sugar - a spoonful of honey, very liquid, preferably linden, a quarter of a clove of garlic, this ties together the meaning of coffee and honey, and, most importantly, do not let it boil. Anything that has boiled is meaningless. " Let's try and make coffee, which Stirlitz enjoyed drinking.
Option 1
Cut a clove of garlic in half and grate the inside of the turk (cezve) in halves. Pour 1 tablespoon of ground coffee and 1 teaspoon of sugar, put on the stove to heat it so that the sugar is slightly caramelized, and then pour boiling water (volume - a cup of water). Bring to a boil three times (but do not boil!), Let it brew for 2-3 minutes, strain and serve.
Option 2
Put 1 teaspoon of honey and a clove of garlic cut into quarters in a coffee cup. Brew coffee according to the usual recipe without sugar, immediately strain and pour boiling coffee over the contents of the cup. Garlic can be removed after a while, or you can leave it.
Option 3
Finely chop a clove of garlic, put in a Turk. Add 1 tablespoon of ground coffee, 1 teaspoon of honey and a pinch of ground black pepper and salt there. Keep the turk on very low heat until foam rises. Remove from the stove, wait a minute, and then once again let the "hat" rise. Insist 2-3 minutes, drain.
Tip: This original recipe is good to use when you come across coffee of not very good quality and aroma.
