Mırra: The Traditional Bitter Coffee of Turkey and the Arab World

Mırra is a traditional type of bitter coffee prepared in the Hatay, Adana, Urfa, and Mardin provinces of Turkey, as well as in Arab countries like Lebanon and Syria. Served in small cups akin to traditional Italian espresso, Mırra stands out for its intense bitterness, which is reflected in its name derived from the Arabic word "mur," meaning bitter.

The beans for Mırra are double-roasted to emphasize its distinct bitterness. This process also gives the coffee a slightly coarser grind compared to Greek or traditional Turkish coffee, resulting in a somewhat grittier texture. The preparation and serving of Mırra are steeped in tradition. It is brewed in a copper cezve and served in small cups. The server fills the cup halfway, hands it to the guest, who drinks it and returns the cup to be refilled and passed to the next guest.

Mırra is prepared more concentrated than typical Turkish coffee, contributing to its strong, bitter flavor. In recent years, there has been a shift towards producing Mırra using classical instant coffee as an alternative to traditional methods. This modern adaptation has quickly gained popularity due to its convenience, saving time, energy, and costs.

Despite these changes, the cultural significance of Mırra remains. In social gatherings, the act of serving and drinking Mırra fosters a sense of community and hospitality. Its preparation and consumption are seen as a reflection of tradition, where every step, from the double roasting of beans to the ritualistic serving, plays a role in preserving the heritage of this unique coffee. As Mırra continues to evolve with modern conveniences, its rich history and cultural importance ensure its enduring presence in Turkish and Arab societies.
Mırra: The Traditional Bitter Coffee of Turkey and the Arab World

How to prepare Turkish coffee?

Coffee was first made into a drink in Turkey during the Ottoman Empire, where it was usually drunk with herbs for extra flavour.

Turkish coffee is a method of brewing that’s popular across North Africa, Arabia and the Middle East.

Turkish coffee is brewed the finely ground coffee in small, long handled, tin-lined brass pots. The coffee beans are always freshly roasted and then pounded or ground to a very fine powder. When the boiling coffee it is important not to boil for too long, as the resulting brew will be bitter.

As the coffee is sweetened during the preparation, guests are always asked whether they would like theirs sweet medium, or plain, hence the need for several coffee pots in each household.
How to prepare Turkish coffee?

Turkish coffee

In the Middle East, two types of coffee are made: Arabic coffee, which is drunk solely in Arab communities, particularly in Saudi Arabia, Yemen and by the Bedouin; and Turkish coffee, which is fashionable in the cities, especially in the ones influenced by Ottoman Empire and in Turkey.

Turkish coffee is a dense black coffee in tiny cups, the flavor of freshly ground coffee beans lingering in one’s mouth. It is a method of brewing that is popular across North Africa, Arabia and the Middle East. Turkish coffee is brewed in small, long handled tin-lined brass pits (called kanaka, rakwi or ibrik in Arabic and cezve in Turkish).

Traditionally, Turkish coffee is heavily sweetened and spiced with cardamom, but depending on the coffee chosen, a well made pot can show a lot of varietal characteristics and neither sugar nor cardamom is necessary to enjoy it.

Turkish coffee is a concentrated and potent drink, so the recommended serving should be approximately 3 fluid ounces (92 ml).
Turkish coffee