Celebioglu | Turkish Dibek Coffee

Dibek Coffee, which is obtained by grinding Turkish coffee and beating with a mixture of various herbs, is a local coffee that is often preferred with its soft drink and pleasant taste in the mouth. Thanks to the ingredients in it, it has a softer taste than Turkish coffee and is easier to drink. The awareness of Dibek Coffee, which has existed since the Ottoman period, is increasing rapidly throughout the world.

Dibek coffee, which contains carob, sahlep, zahter, cocoa and menengiç, is obtained both by grinding and pounding. The mortar pot made of wood or stone, in which the coffee is pounded, is called Dibek and this coffee got its name from here. Due to its herbal content, it has the feature of keeping it full and facilitating digestion. It is also known that it is good for the nervous system and is effective in coping with stress. Dibek coffee is also good for bad breath when consumed regularly. Apart from these, it is effective in strengthening memory and useful in gallstone problems.

Ingredients: Coffee whitener (glucose syrup, whole hydrogenizes vegetable oil (coconut oil), stabilizer (di-potassium phosphate, sodium polyphosphate), caseinate, emulgator (mono and di-glycerides of oil asides), colorant (beta carotene), grounded coffee (%20) salep (sugar, coffee whitener, non-fat milk powder, potato starch, thickener (guar gum), salep aroma, (0,84%) salep irradiated, vanillin), menengic coffee, cacao, non-fat milk powder, locust powder, aroma (milk cream aroma), vanillin.

Directions: Use 1 teaspoon of coffee per 65ml of water. Add the water into a pot and set it to low heat. Add the coffee and your choice amount of sugar to the water and mix them slowly. Once the coffee comes to a bubble over time, serve the froth into your cup(s). Then boil the remaining coffee some more, and pour the remainder into your cup(s).