A coffee with no coffee in it: wild terebinth berries roasted and ground to a paste, then brewed with milk into something between hazelnut, chocolate and pistachio.
Where to eat it: 1 restaurant across 1 city.
Menengiç is the fruit of the wild terebinth that grows across the Antep plateau, and the drink made from it predates and outlasts every coffee shortage the region has seen. The berries are roasted then ground until they release their own oil and form a paste, which is why menengiç is sold in jars rather than as a loose powder. It is brewed with milk rather than water, and it comes out thick, nutty and only faintly bitter. Tahmis Kahvesi, trading beside the grain market since 1635, is the address most associated with it, and it still sells the paste across the counter alongside dibek coffee ground by mallet.
Common allergens: Nuts, Dairy
Tip from the editors. Buy the paste rather than dried berries. Grinding terebinth at home rarely releases enough oil to brew properly.
Tahmis Kahvesi has roasted and ground coffee beside the Gaziantep grain market since 1635, selling menengiç and dibek by the bag as well as the cup.
Tip: Buy the menengiç ground. It is a terebinth paste, not a bean, and it needs no grinder at home.
Sources from: Türkiye
How they serve: Turkish coffee, Menengiç, Whole bean retail
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