 A cup of Turkish coffee served at an İstanbul terrace. Turkish coffee (see name and variants for other names) is coffee prepared by boiling finely powdered roast coffee beans in a pot, possibly with sugar, and serving it into a cup, where the dregs settle. It is common throughout the Middle East, North Africa, Caucasus, and the Balkans, and in their expatriate communities and restaurants in the rest of the world. Image File history File linksMetadata Download high resolution version (3072x2048, 3207 KB) Summary A cup of turkish coffee. ...
Image File history File linksMetadata Download high resolution version (3072x2048, 3207 KB) Summary A cup of turkish coffee. ...
The location of Istanbul Province Maiden Tower and Historical Peninsula of Istanbul Istanbul (Turkish: Ä°stanbul) (the former Constantinople, Greek: ΚωνσταντινοÏπολις) is the largest city in Turkey, and arguably the most important. ...
A cup of coffee Coffee as a drink, usually served hot, is prepared from the roasted seeds (beans) of the coffee plant. ...
A map showing countries commonly considered to be part of the Middle East The Middle East is a region comprising the lands around the southern and eastern parts of the Mediterranean Sea, a territory that extends from the eastern Mediterranean Sea to the Persian Gulf. ...
Northern Africa (UN subregion) geographic, including above North Africa or Northern Africa is the northernmost region of the African continent, separated by the Sahara from Sub-Saharan Africa. ...
It has been suggested that this article or section be merged with Caucasus Mountains. ...
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Coffeehouse culture is highly developed in the former Ottoman world, and this is the dominant style of preparation. Coffeehouse in Damascus // A coffeehouse, coffee shop, or cafe (also spelled as café from the French, Spanish, and Portuguese or caffè from the Italian) shares some of the characteristics of a bar, and some of the characteristics of a restaurant. ...
“Ottoman†redirects here. ...
History
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Coffee has its origins in Ethiopia and Yemen. By the late 15th and early 16th century, it had spread to Cairo and Mecca.[1][2] It has been suggested that Origins of coffee be merged into this article or section. ...
Nickname: Egypt: Site of Cairo (top center) Coordinates: , Government - Governor Dr. Abdul Azim Wazir Area - City 214 km² (82. ...
This article is about the city in Saudi Arabia. ...
The Ottoman chronicler İbrahim Peçevi reports the opening of the first coffeehouse in Constantinople: Ä°brahim Peçevi or Peçuyli Ä°brahim Efendi (1572 — 1650) was a historian (chronicler) of the Ottoman Empire. ...
This article is about the city before the Fall of Constantinople (1453). ...
Until the year 962 (1554-55), in the High, God-Guarded city of Constantinople, as well as in Ottoman lands generally, coffee and coffeehouses did not exist. About that year, a fellow called Hakam from Aleppo and a wag called Shams from Damascus, came to the city: they each opened a large shop in the district called Tahtalkala, and began to purvey coffee.[3] Various legends involving its introduction at a "Kiva Han" in 1475 are reported on Web sites, but with no documentation.[4]
Coffee has affected Turkish culture so much that the word breakfast (kahvaltı) in Turkish literally means "before coffee" (kahve-alti kahve:coffee altı:below/before). In recent times, Turkish Coffee in Turkey has partly lost its popularity in favor of tea (first because of a shortage in hard currencies, tea being grown locally , especially in the Eastern parts of the Black Sea, whereas coffee is imported), instant coffee and other modern coffee variations.
Name and variants In Turkey, it was known simply as kahve (coffee, from Arabic قهوة, qahwa, resulting in the triliteral ق-ﻫ-و, Q-H-W, used for words related to coffee) until instant coffee was brought in during the 1980s. Today younger generations refer to it as Türk kahvesi (Turkish coffee). “Arabic†redirects here. ...
In the terminology used to discuss the grammar of the Semitic and some other Afro-Asiatic languages, a triliteral (Arabic: جذر ثلاثي, ǧaá¸r thalathi) is a root containing a sequence of three consonants (so also known as a triconsonantal root). ...
Instant coffee Instant coffee is a beverage derived from brewed coffee beans. ...
The 1980s refers to the years from 1980 to 1989. ...
Outside of Turkey, it is often called "Turkish coffee" in the local language: τουρκικός καφές (Greek), turska kava (Serbo-Croatian), турско кафе (both in Bulgarian and Macedonian) and cafea turceasca (Romanian), but also under the various national names, which are used to avoid the political and cultural implications of mentioning the former imperial power, the Ottoman Empire, and the current Turkish state. It is also called "Armenian Coffee" (Հայկական սուրճ haykakan surj), "Greek coffee" (ελληνικός καφές ellinkós kafés), and "Cypriot coffee" (κυπριακός καφές kypriakós kafés), in Armenia, Greece, and Cyprus, respectively. Serbo-Croatian or Croato-Serbian (sometimes just Croatian or Serbian) (srpskohrvatski, cрпÑкохрватÑки, hrvatskosrpski, hrvatski ili srpski or srpski ili hrvatski), earlier also Serbo-Croat, is a South Slavic language. ...
“Ottoman†redirects here. ...
In Hebrew it used to be called (kafe) botz (קפה בוץ), i.e. "mud(dy coffee)", but in the late 1990s the Israeli public shifted to kafe turki (קפה טורקי), merely because it appeared in stores as a new manufactured good under that commercial name, under foreign Western influence. Nowadays, virtually no young Israeli would say (kafe) botz, which is symptomatic for the cultural assimilation/Westernization that country has undergone lately. As a sign of modern consumerism, the name kafe turki also helps to establish a distinction between fine ground coffee sold as such under that name and (kafe) botz, which can be merely a rudimentary way of preparing coffee by pouring hot water directly on (coarsely) ground coffee, i.e. filter coffee, but without using a filter. Culturally speaking, (kafe) botz was associated with young, dynamic people who did not care having their coffee prepared in a more "bourgeois" way. It played therefore a role similar to the Marlboro cigarette in the United States, with the same (hopeful) association with "being young, free and wild". “Hebrew†redirects here. ...
In Greece, this change was precipitated by the 1974 Cyprus crisis: Combatants Turkey Cyprus Greek military junta The Turkish invasion of Cyprus, referred as the 1974 Cyprus Peace Operation by Turkey was a military action against the island nation of Cyprus by Turkey that resulted in the partition of the Republic of Cyprus. ...
...after the Turkish invasion of Cyprus in July 1974, when Greco-Turkish relations at all levels became strained, τούρκικος καφές became ελληνικός καφές by substitution of one Greek word for another while leaving the Turkish loan-word, for which there is no Greek equivalent, unchanged.[5] As Browning points out, the words for "coffee" and "coffeeshop" remained unchanged in Greek as in the other Balkan languages, using the Turkish forms kahve and kahvehane: Greek καφές, καφενείο (and earlier as καφενές).[6]; Serbian kafa, kafana;Bulgarian and Macedonian кафе, кафеана; Albanian kafe, kafene, and in Israel beith kafe (בית קפה, coffee house), which is not a foreign loanword, as constructs in beith... are extremely common in classical Hebrew.
In Croatian and Serbian communities, it may be called simply domaća kafa 'domestic coffee' or kafa 'coffee'.
In Republic of Macedonia, this type of coffee is also marketed as "Macedonian coffee" (Македонско кафе) along with the more common name "Turkish coffee" (Турско кафе). From the days of the Ottoman Empire through to the present, coffee has played an important role in Macedonian lifestyle and Macedonian culture. The serving and consumption of coffee has had a profound effect on betrothal and gender customs, political and social interaction, prayer, and hospitality customs.. Although many of the rituals are not prevalent in today's society, coffee has remained an integral part of Macedonian culture. For an explanation of terms related to Macedonia, see Macedonia (terminology). ...
“Ottoman†redirects here. ...
Macedonian culture is the culture of the Slavic Macedonian population of the Balkan region, known in the 20th century as Vardar Macedonia or the current Republic of Macedonia. ...
The United States is the largest market for coffee, followed by Germany. ...
Betrothal is a formal state of engagement to be married. ...
In the Arab world, Turkish coffee is the most common kind of coffee; though other forms are known; they are often called "Nescafé" through brand genericization. Turkish coffee is usually called قهوة تركي (qahwa Turkiy, Turkish coffee), or more rarely قهوة عربي (qahwa `Arabiyy, Arabic coffee). Only occasionally will an Arab refer to Turkish coffee as being from their native country, so constructions such as "Egyptian coffee," "Lebanese coffee," "Iraqi coffee," and the like are not frequently heard unless the speaker wishes to draw a distinction in the flavor, preparation, or presentation of two different kinds of Turkish coffee (for instance, if an Egyptian were to use the term qahwa Turkiy in this sense and distinguish it from qahwa Masriy, he would be using the former to refer to the Turkish style of Turkish coffee, as opposed to the latter, referring to the Egyptian style of the drink). “Arab States†redirects here. ...
Nescafé is a popular brand of instant coffee made by Nestlé. In Hebrew, Nescafé (× ×¡×§×¤×”) means miracle coffee, possibly a reference to the short time it takes to prepare but the Nestlé website states the name is just a portmanteau of the words Nestlé and café. Nestlés prized powdered coffee...
A genericized trademark, generic trade mark, generic descriptor, or proprietary eponym, is a trademark or brand name which has become the colloquial or generic description for a particular class of product or service. ...
Arabic coffee of the Bedouin variety with dates. ...
While the word for "coffeeshop" in Modern Standard Arabic is مقهى (maqha, literally meaning "place of coffee-ing", plural مقاه, maqahi(n)), the more common term in colloquial Arabic is simply قهوة (qahwa), meaning "coffee" in much the same way as French uses café for both things. Literary Arabic ( the Eloquent Arabic language) or Standard Arabic is the literary and standard register of Classical Arabic used in writing. ...
The Arabic language is classified as a Semitic language. ...
Equipment The necessary equipment to prepare Turkish coffee consists of a narrow-topped small boiling pot called an ibrik, cezve, džezva or μπρίκι (bríki) (basically an ewer), a teaspoon and a heating apparatus. The ingredients are finely ground coffee, sometimes cardamom, cold water and (if desired) sugar. It is served in cups (fincan, fildžan or φλιτζάνι (flidzáni)) similar in size to Italian espresso or Japanese sake cups. Some modern cups do have handles. Traditional cups did not, and coffee was drunk either by handling the cup with the fingertips or, more often, by placing the cup in a zarf, a metal container with a handle. A Turkish cezve A cezve is a Turkish coffee pot designed specifically to make Turkish coffee. ...
Image:Teaspoon sugar. ...
This article is about the herbs. ...
This article is about sugar as food and as an important and widely-traded commodity. ...
Espresso brewing, with a dark reddish-brown foam, called crema or schiuma. ...
Sake barrels at Itsukushima Shrine. ...
A zarf is a (usually) highly ornamented holder for a hot coffee cup. ...
In Hebrew, the pot itself is called findžan (פינג'ן), which seems to be a confusion, while at the same time there are no specifically designed cups. People in Israel use normal cups, hence the generic name sefel (ספל). The findžan is strongly associated with so-called "pioneers' songs" as part of a ritual, preparing Turkish coffee on a campfire, seen as belonging to a "Golden Age of Modern Israel". The findžan appears for example in a universally known song by Haim Hefer.
Traditionally, the pot is made of copper and has a wooden handle. The size of the pot is chosen to be close to the total volume of the cups to be prepared, since using too large a pot causes most of the precious foam to stick to the inside of it. Also, a certain depth of water is necessary in order for the coffee particles to sink. The teaspoon is used both for stirring and measuring the amount of coffee and sugar. The teaspoons in some other countries are much larger than the teaspoons in countries where Turkish coffee is common: The dipping parts of the teaspoons in these countries are about 1 cm long and 0.5 cm wide. For other uses, see Copper (disambiguation). ...
This article is being considered for deletion in accordance with Wikipedias deletion policy. ...
For heating, an ordinary stove burner is sufficient, but an overly strong heat source is undesirable, as the brewing time needs to be at least five minutes. As an alternative, the heating source can be a tray about 10cm (4in) deep filled with sand. The tray is placed on the burner. When the sand is hot, the coffee pot is placed in the sand. This allows for a more even and gentle heat transfer. The coffee prepared this method is called la nisip ("on sand") in Romania.
Preparation
 Preparation of Turkish coffee As with other ways of preparing coffee, the best Turkish coffee is made from freshly roasted beans ground just before brewing. A dark roast is preferable but even a medium roast coffee will yield a strong aroma and flavour. The grinding is done either by pounding in a mortar (the original method) or using a mill (the more usual method today), and the end result is a fine coffee powder. Beans for Turkish coffee are ground even finer than the grind used in pump-driven espresso makers; therefore, Turkish coffee should be powdery. It is the finest grind of coffee used in any style of coffee making. Download high resolution version (900x603, 133 KB) Wikipedia does not have an article with this exact name. ...
Download high resolution version (900x603, 133 KB) Wikipedia does not have an article with this exact name. ...
A mortar and pestle is a tool used to crush, grind, and mix substances. ...
Coffee beans and a cup of coffee Coffee as a drink, usually served hot, is prepared from the roasted seeds (beans) of the coffee plant. ...
Espresso brewing, with a dark reddish-brown foam, called crema or schiuma. ...
For best results, the water must be cold. Therefore, if sugar is desired, an easily dissolvable form should be chosen.
The amount of water necessary can be measured using the cups. The coffee and the sugar are usually added to water, rather than being put into the pot first. For each cup, between one and two heaped teaspoons of coffee are used. In Turkey, four degrees of sweetness are used. The Turkish terms and approximate amounts are as follows: sade (plain; no sugar), az şekerli (little sugar; half a levelled teaspoon of sugar), orta şekerli (medium sugar; one levelled teaspoon), and çok şekerli (a lot of sugar; one and a half or two levelled teaspoons). The coffee and the desired amount of sugar are stirred until all coffee sinks and the sugar is dissolved. Following this, the spoon is removed and the pot is put on the fire. No stirring is done beyond this point, as it would dissolve the foam. Just as the coffee begins boiling, the pot is removed from the fire and the coffee is poured into the cups.
In Egypt, answering that you'd like it sade (ساده plain; no sugar, a loanword from Turkish/Persian) is a well-known faux-pas, as sade is reserved for mourning people (who abstain from "pleasurable" sweetnesses). This will bring immediately an end to the cheerful mood of the assembly.
 Utensils to prepare Turkish coffee (handmade from Crete) A well-prepared Turkish coffee has a thick foam at the top (köpük in Turkish), is homogeneous, and does not contain noticeable particles in the foam or the liquid. This can be achieved only if cold water and a low heat are used. Starting with warm water or a strong heat does not leave enough time for either the coffee to sink or the foam to form. It is possible to wait an additional twenty seconds past boiling, which makes a homogeneous and delicious coffee, but the foam is completely lost. To overcome this, foam can be removed and put into cups earlier and the rest can be left to boil. In this case special attention must be paid to transfer only the foam and not the suspended particles. Wikipedia does not have an article with this exact name. ...
Wikipedia does not have an article with this exact name. ...
There are other schools of preparing Turkish coffee that vary from the above. One such method involves starting with hot water alone, then adding and dissolving the sugar. The product is in essence a sugar syrup with a higher boiling point than water. The coffee and cardamom are added, and the mixture is stirred. It is then brought to a boil and just before serving is removed from the heat for a few seconds and returned to it, being brought to a brief boil a second time. This double (and sometimes triple) boiling is an essential part of the process, both ceremonially and — as connoisseurs claim — on the palate.
A common variation in the Arab world is allowing the brew to boil, the pot removed from the heat source just prior to boiling over, allowing it to settle, and then repeating the process two or three times. This results in even stronger and more concentrated coffee.
Drinking and Tasseography Turkish coffee is drunk slowly and is usually served with a glass of cold water (to freshen the mouth to better taste the coffee before sipping), though sometimes, especially after dinner, with a small glass of mint liqueur. It is also served with Turkish delight traditionally. In the mediterranean and southeastern Turkey, pistachio grains (kakuli) may be added into the coffee. Bottles of strawberry liqueur A liqueur is a sweet alcoholic beverage, often flavoured with fruits, herbs, spices, flowers, seeds, roots, plants, barks, and sometimes cream. ...
For other uses, see Turkish Delight (disambiguation). ...
All the coffee in the pot is poured into cups, but not all of it is drunk. The thick layer of sludgy grounds at the bottom of the cup is left behind. The cup is then commonly turned over into the saucer to cool, and then the patterns of the coffee grounds can be used for a kind of fortune telling called tasseography (Turkish: kahve falı, Greek: καφεμαντεία (kafemanteia)), or tasseomancy. The drinker of the coffee cannot read his or her own cup. For prophecy in the context of revealed religions see Prophet. ...
// Introduction Tasseography (or Tasseomancy) is a divination or fortune-telling method that in western tradition interprets patterns in tea leaves. ...
Many interpretations for symbols exist, but one common thread is the color of the symbols. Since most cups used are white or ivory and the grinds are dark, good contrast exists for the symbols. White is considered as a "good" symbol foretelling of generally positive things for the drinker, while the grinds are considered to form "bad" symbols.
Symbols can be many things including people, animals, and inanimate objects. Usually, the fortune teller will group nearby symbols together for a prediction.
In Israel, due to a strong religious-cultural bias among Jews against anything that can be associated with magics, tasseomancy is absolutely unheard of.
Notes - ^ Bonnie K. Bealer, Bennett Alan Weinberg, The World of Caffeine: The Science and Culture of the World's Most Popular Drug, Routledge 2001, p.11. ISBN 0415927226.
- ^ Alain Huetz de Lemps, "Colonial Beverages and the Consumption of Sugar" in Massimo Montanari, Jean Louis Flandrin, ed. Food: A Culinary History, p. 387
- ^ Quoted in Cemal Kafadar, "A History of Coffee", Economic History Congress XIII (Buenos Aires, 2002) full text
- ^ e.g. [1], [2], [3]
- ^ Robert Browning, Medieval and Modern Greek, 1983. ISBN 0521299780. p. 16
- ^ Babiniotis, Λεξικό της Νέας Ελληνικης Γλώσσας
External links | Coffee | | Facts about coffee: History of coffee - Economics of coffee - Coffee and health Species and varieties: List of varieties - Coffea arabica: Kenya AA, Kona, Jamaican Blue Mountain - Coffea canephora (robusta): Kopi Luwak It has been suggested that Origins of coffee be merged into this article or section. ...
Main article: Coffee Coffee is one of the worlds most important primary commodities; it ranks second only to petroleum in terms of dollars traded worldwide, ($70 billion pa)[1]. With over 400 billion cups consumed every year, coffee is one of the worlds most popular beverages. ...
Coffee is consumed in large part not simply because of taste, but because of the effect it has on those who drink it. ...
Species Coffea arabica - Arabica Coffee Coffea benghalensis - Bengal coffee Coffea canephora - Robusta coffee Coffea congensis - Congo coffee Coffea excelsa - Liberian coffee Coffea gallienii Coffea bonnieri Coffea mogeneti Coffea liberica - Liberian coffee Coffea stenophylla - Sierra Leonian coffee Coffea (coffee) is a genus of ten species of flowering plants in the family...
Map of coffee bean producton: r for , a for , and m for both species Coffee varietals refer to the genetic subspecies of coffee. ...
Binomial name Coffea arabica L. Coffea arabica is a species of coffee indigenous to Ethiopia. ...
Kenya is the 17th largest producer of coffee in the world. ...
Kona Coffee is the market name for a variety of coffee (Coffea arabica) cultivated on the slopes of Mount Hualalai and Mauna Loa in the North and South Kona Districts of the Big Island of Hawaii. ...
this is stink info. ...
Binomial name Coffea canephora L. Coffea canephora (Robusta Coffee; syn. ...
Kopi Luwak or Civet coffee is coffee made from coffee berries which have been eaten by and passed through the digestive tract of the Asian Palm Civet (Paradoxurus hermaphroditus). ...
Major chemicals in coffee: Caffeine - Cafestol Caffeine is a xanthine alkaloid compound that acts as a stimulant in humans. ...
Cafestol is a diterpene molecule present in coffee. ...
Coffee bean processing: Coffee roasting - Home roasting coffee - Decaffeination Coffee processing aquapulp Processing of coffee is the method converting the raw fruit of the coffee plant (cherry) into the commodity green coffee. ...
Italian roasted coffee beans // Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. ...
Start of roast End of roast (overroasted) Chaff // Home roasting is the process of obtaining green coffee beans and roasting them on a small scale for personal consumption. ...
Decaffeination is the act of removing caffeine from coffee beans and tea. ...
Common beverage preparation: Espresso (lungo, ristretto) - Drip brew (from coffeemakers) - French press -
Turkish coffee - Instant coffee - Chemex - Moka Express
Coffee preparation is the process of turning coffee beans into a beverage. ...
Espresso brewing, with a dark reddish-brown foam, called crema or schiuma. ...
Lungo is italian for long, and refers to the coffee beverage made by using an espresso machine to make an espresso (single or double dose or shot) with much more water (generally twice as much), resulting in a stretched espresso, a lungo. ...
Ristretto is a very short shot of espresso coffee. ...
Drip brew is a method for brewing coffee which involves pouring water over coffee contained in a filter. ...
A blue Alaska brand drip coffeemaker. ...
A French press. ...
Instant coffee Instant coffee is a beverage derived from brewed coffee beans. ...
It has been suggested that some sections of this article be split into a new article entitled Chemex coffeemaker. ...
The Moka Express is a stovetop coffee maker, based on the principle of preparing coffee with pressurized boiling water. ...
Popular coffee beverages: Americano/Long black - Café au lait/Café con leche - Cafe mocha - Cà phê sữa đá
Cappuccino - Cortado - Greek frappé coffee - Indian filter coffee - Irish coffee - Latte/Flat white
Macchiato (espresso, latte) - Iced coffee - Red eye Americano (also café américano) is a style of coffee prepared by adding espresso to hot water, giving a similar strength but different flavor than regular drip coffee. ...
A long black is a style of coffee, most commonly found in Australia and New Zealand, made by pulling a double-shot of espresso over hot water (usually the water is also heated by the espresso machine). ...
Café au lait, literally coffee with milk, is a French coffee drink prepared by mixing coffee and scalded (not steamed) milk. ...
Popular rock band in Costa Rica in the late 1980s. ...
Milk and coffee mixing in a Latte A Café Mocha is a variant of a cafe latte. ...
Ca phe sua da ready to be stirred, poured over ice, and enjoyed. ...
This article does not cite any references or sources. ...
Cortado A cortado is nothing more than an espresso cut (from the Spanish and Portuguese cortar) with a small amount of warm milk to reduce the acidity. ...
It has been suggested that Yiannis Dritsas be merged into this article or section. ...
South Indian Coffee, also known as Madras Filter Coffee is a sweet milky coffee made from dark roasted coffee beans (70%-80%) and chicory (20%-30%), especially popular in the southern states of Karnataka and Tamil Nadu. ...
A classic Irish coffee consists of hot coffee, Irish whiskey and sugar, with cream floated on top. ...
Latte or Caffelatte For the type of pillar found in the Marianas Islands, see Latte stone. ...
A Flat White is a beverage served in Australia and New Zealand, prepared with espresso and milk. ...
Wikipedia does not yet have an article with this exact name. ...
A Caffè Macchiato as being served in Addis Ababa, Ethiopia Caffè macchiato (IPA: , anglicised variously as IPA: , , , sometimes Espresso macchiato), an Italian beverage, is espresso with a tiny dollop of hot, foamed milk on top. ...
A latte macchiato is a latte (espresso with steamed milk topped with foam), but instead of having the espresso shots on the bottom, the espresso is poured on top of the foam. ...
One version of Iced coffee Iced coffee as sold in the United States is a cold variant of the normally hot beverage, coffee. ...
This article is about a non-alcoholic coffee beverage. ...
Coffee and lifestyle: Social aspects of coffee - Coffeehouse - Caffè - Café - Caffè sospeso - Coffee cupping - Coffee break/Fika |
 Turkish coffee in cuisine of Turkey
 | | For more information, see the article about;Turkish cuisine, Category:Turkish cuisine, Category:Turkish cuisine stubs. | | Turkish beverages | | For more information, see ;Category:Turkish cuisine beverages. | | | | Turkish alcoholic beverages | | | Turkish hard-alcohol beverages | | Rakı · Kımız | | | Turkish wines | | Çalkarası · Kalecik Karası · Kavaklıdere (wine) · Öküzgözü · Boğazkere | | | | | | | List of Turkish beverages | | | Turkish cuisine related topics | | Beverage • Instrument • Habit • Restaurant | | Kebab • Meze • Charcuterie • Dolma and Sarma • Dessert • Soup • Köfte • Salad • Pilav • Pasta • Pastry • Vegetable dish • Egg dish • Vegetabled meat • Roasted meat • Chicken • Seafood • Cheese and milk product | | Turkish cuisine related articles | |
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