Mirra, which is unique to the Arabian geography, is a bitter coffee prepared by brewing several times. Its name derives from the Arabic word “mur” meaning “pain”. It is consumed in a small glass because it is very bitter and dark. In our country, it is found in regions where Arabic culture is common such as Adana, Şanlıurfa and Mardin. It is a drink that requires special effort to serve. One of the reasons it hasn’t spread and remains local is that it’s not a type of coffee you can brew yourself at home.
How is mirra made?
- The mirra, which is made from kilos of coffee beans with a serious effort, is quite troublesome.
- There is no special coffee bean. Quality coffee beans are sufficient for Mırra.
- It is preferable to take the coffee bean in its raw (green) state. These beans are roasted in large and long-handled pans resembling a pan. When he sees that he gets the appropriate color, the master finishes the roasting process.
- After the roasting process, the coffee beans are started to be pounded in wooden mortars. Unlike in Turkish coffee making, the beans are made ready by pounding larger beans. Today, coffee grinders are used for forging.
- The name of the large special coffee pot in which the mirra is prepared is “gümgüm”. Half a kilo of coffee beans is thrown into it and boiled for 2 hours. The boiling phase is very long compared to known methods. At certain stages, after the coffee grounds are separated, boiling is continued.
- At the end of the boiling process, a thick liquid forms on the coffee grounds, this is called sherbet.
- The sherbet is filtered and placed in a pot-like container called “mutbak”, specially prepared for mirra.
- While the boiling process continues, 2-3 kilos of coffee beans and water are added to it. It is continued by being careful not to overflow.
- The mixture, which is filtered one or two more times, is passed through the kitchen two more times by adding only water without adding coffee.
- Since Mırra is drunk without sugar, it does not go through the sweetening process while it is being prepared.
- As a result of all these processes, thick viscous and bitterish mirra is obtained, which can be stored for a long time and reused.
How to drink mirra?
- After the mirra is made, it is left to cool. The consistency of the mirra is determined by whether it paints the rim of the cup in which it is placed.
- The cooled coffee is taken into retorts or coffee pots and served by reheating.
- The mirra, which is usually served on special occasions and is very difficult and laborious to prepare, is also called the “aga drink”.
- It is traditionally served in a small cup without a handle. It is filled into the cup not to exceed half.
- In the service, an order is followed from the oldest to the youngest.
- The person serving the coffee pours a drink of coffee for the next guest. After the guest drinks the coffee, the cup is filled halfway again. The guest who drinks the second one returns the cup to the one who served it. The person serving the coffee wipes the glass after each serving and offers the next guest with the same cup.
- Generally, it is served after the meal while chatting when the guest arrives and when the guest gets up. This treat is called “pushing”.
- Mırra is drunk slowly and without sugar.
- Cardamom can be added to the mixture to flavor the mirra.
- If you don’t want to drink more after you’ve finished your mirra, you should turn it over, which means you don’t want a new one. Otherwise, the service continues.
- The cup should never be placed on the ground while drinking coffee. Putting the cup on the ground means an insult to the one who prepared the mirra. In the past, the person who made this mistake had something to do. The rumors are as follows:
filling the cup with gold
Marry the one who serves the coffee
Marry the one who serves the coffee
Fucking the dowry of the one who serves the coffee
The one who puts down his cup is expected to do one or more of these.
- Special conditions are required for a family to offer mirra to their guests. If the child of a family who has never offered mirra before wants to give mirra when he is well-off, he has to invite the notables of the neighboring region to his home, duly. This event is called “destur” and is celebrated with a great food feast.
- Let’s also mention that myrrh, which is consumed in moderation, is good for cellulite and liver diseases. It is possible to say that in addition to its over-stimulating, refreshing and fatigue-relieving effect, it is also a pleasant pleasure to drink.