13/12/2025

LYFE SATURDAY | DEC 13, 2025

20

Delicious Turkish coffee paired with Turkish pastries.

A variety of traditional Turkish dishes and desserts, including baklava , is served in celebration of World Turkish Coffee Day.

Cup of 500-year-old java o Embassy celebrates Turkish Coffee Day in KL

T URKISH Coffee Day was marked in Malaysia with a luncheon hosted by the Embassy of the Republic of Turkiye Tourism and Information Office at the Turkiye Ambassador’s residence. The gathering was attended by Emir Salim Yuksel, Ambassador of Turkiye to Kuala Lumpur and Mustafa Korkutata, Cultural and Tourism Affairs counsellor. Guests were introduced to the heritage, rituals and history of Turkish coffee through presentations and a video feature highlighting the drink’s cultural significance. “Coffee has long

How it is brewed Turkish coffee is prepared using one of the oldest brewing methods still practised today. Finely ground roasted beans are mixed with cold water along with sugar – if preferred – in a small pot called a cezve . The mixture is heated slowly until foam forms. Coffee is typically served plain, lightly sweetened, medium or sweet. Its presentation is also distinctive. Served unfiltered, Turkish coffee is enjoyed in small porcelain cups, usually accompanied by water and a piece of Turkish delight. own interpretations. Along the Aegean coast, coffee may be infused with mastic gum. In Gaziantep, menengic coffee is made from the beans of the Pistacia terebinthus tree and holds EU geographical indication status, while in Sanl  urfa and Mardin, mirra is known for its stronger and more intense profile. Turkish coffee is often enjoyed after meals or paired with sweets such as baklava . The grounds left at the bottom of the cup are traditionally used for tasseography, a form of fortune-telling. Regional styles across Turkiye Different regions offer their

official registration in the European Union this year. 500-year-old coffee culture Turkish coffee was introduced to Ottoman lands from Yemen in the 16th century, with roots tracing back more than five centuries. Coffeehouses emerged soon after, becoming hubs for conversation and community life. Turkish coffee became a fixture in homes and later spread into Europe through trade, influencing the continent’s evolving coffee culture over time. Beyond daily consumption, Turkish coffee became part of social customs, religious

been part of Turkiye’s social and cultural life. Each cup reflects heritage and hospitality that has been passed down through generations,” said Emir. Tradition recognised worldwide Turkish coffee was added to Unesco’s

A representative demonstrates the traditional preparation technique of Turkish coffee using a cezve .

Intangible Cultural Heritage of Humanity List in 2013. Since then, Dec 5 has been observed as World Turkish Coffee Day. Turkish coffee also became Turkiye’s first “traditional product name” to receive

celebrations, festive gatherings and engagement ceremonies. It is often associated with the saying, “A cup of coffee commits one to 40 years of friendship.”

(From left) Mustafa and Emir at the World Turkish Coffee Day 2025 event.

TASTY RECIPE

KUIH KETAYAP Ingredients: 0 Filling

blend with 100ml of water 1 tbsp of oil

mixture

turns

smooth. 3. Add in the oil and mix well. 4. Filter the batter with a strainer.

Instructions: 0 Filling

100g of fresh grated coconut 40g of palm sugar, chopped 2 pandan leaves, tied into a knot 1/4 tsp of salt 1/4 cup of water 0 Ketayap skin 200ml Ayam Brand Trim Coconut Milk 150g of flour 1 egg 2 drops of natural green colouring (optional) 100ml of pandan juice 10 strips of pandan leaves, cut and

1. Put water, pandan leaves and palm sugar in a frying pan and cook over low heat until the palm sugar melts. 2. Add in the grated coconut and salt – and mix well. 3. Stir until the mixture is slightly dry and set aside to cool. 0 Ketayap skin 1. Put the Ayam Brand Trim Coconut Milk, egg, pandan juice and green colouring into a mixing bowl and mix well. 2. Fold in flour gradually until the

5. Heat a non-stick pan, pour a scoop of batter into the middle of the pan and guide the batter to coat the pan’s hot surface until a circle or desired shape is formed. 6. Cook for three to four minutes, until surface turns slightly brown. 7. Lift the skin and add in the filling, before folding it and rolling it into a kuih ketayap.