Çay — Kurdish Tea in a Glass

⏱ 25 min · 🍽️ 12 Servings · 🧂 4 Ingredients

Ingredients

  • 1.5 l water
  • 4 tbsp loose black tea (Ceylon or Turkish black tea)
  • 3 piece cardamom pods (optional)
  • sugar cubes to taste

Instructions

  1. Fill the large lower pot of the double teapot with the water and bring it to the boil. Without a double teapot, bring the water to the boil in a large pan and have ready a small pan or a heatproof teapot for the brew that can sit on top of the large pan.
  2. Put the tea into the small upper pot; if you like, lightly crush the cardamom pods with the blade of a knife and add them.
  3. As soon as the water is at a rolling boil, pour about 400 ml of it over the tea. Set the small pot on top of the large one and turn the heat down to the lowest setting so that the water below only simmers gently and the tea steeps in the steam above until the leaves have sunk to the bottom.
  4. Fill the glasses a third to half full with the brew, holding a small strainer over them, and top up with hot water from the lower pot: more brew gives dark, strong tea, less gives a light, mild one.
  5. Serve the sugar cubes separately. Only hold the hot glasses by the top rim, or serve them on saucers.
  6. Tip: After about 30 minutes the brew turns bitter and should then be made fresh; top up the water in the lower pot in good time for this. Kulîçe — Date and Walnut Pastries from the Wooden Mould go well with it.
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Çay — Kurdish Tea in a Glass – Recipe and image AI-created, editorially reviewed
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🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

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Çay — Kurdish Tea in a Glass

A Kurdish classic that is served in every Kurdish region: Çay is the sign of hospitality, strong, as dark as amber and served in small tulip-shaped glasses. In Turkish it is also called Çay, in Sorani it is written the same way, and the double teapot in which it is made is called Çaydanlık in Turkish. The brew steeps slowly above the boiling water and is diluted in the glass as desired; it is drunk very sweet or with a sugar cube held in the mouth, and in Duhok and Erbil often with a hint of cardamom.

⏱

Cook time

25 min

🍽️

Servings

12

🧂

Ingredients

4

View Original ↗

Nutrition

per serving

13 kcal

Calories

0 g

Protein

0 g

Fat

3 g

Carbs

Ingredients

For 12 servings

  • 🛒

Instructions

  1. 1

    Fill the large lower pot of the double teapot with the water and bring it to the boil. Without a double teapot, bring the water to the boil in a large pan and have ready a small pan or a heatproof teapot for the brew that can sit on top of the large pan.

  2. 2

    Put the tea into the small upper pot; if you like, lightly crush the cardamom pods with the blade of a knife and add them.

  3. 3

    As soon as the water is at a rolling boil, pour about 400 ml of it over the tea. Set the small pot on top of the large one and turn the heat down to the lowest setting so that the water below only simmers gently and the tea steeps in the steam above until the leaves have sunk to the bottom.

  4. 4

    Fill the glasses a third to half full with the brew, holding a small strainer over them, and top up with hot water from the lower pot: more brew gives dark, strong tea, less gives a light, mild one.

  5. 5

    Serve the sugar cubes separately. Only hold the hot glasses by the top rim, or serve them on saucers.

  6. 6

    Tip: After about 30 minutes the brew turns bitter and should then be made fresh; top up the water in the lower pot in good time for this. Kulîçe — Date and Walnut Pastries from the Wooden Mould go well with it.

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