Dibek coffee takes its name from the dibek, the stone mortar in which coffee was traditionally pounded, and it is usually chosen for a softer, creamier cup than everyday Turkish coffee. This Ali Baba blend belongs to the maker's Cappadocia series: as its name says, it is a pomegranate-flavoured dibek coffee with pistachio, bringing a tangy fruit note together with a rounded, nutty one. It comes in a 250 g container.
Brew it as you would any Turkish coffee: cold water and about one heaped teaspoon per cup in a cezve, a low flame and a little patience. Lift the cezve off the heat as the foam rises, pour slowly so the foam stays in the cup, and serve with a glass of water. A small piece of lokum or a few dried apricots suit its fruity, nutty character. Dibek coffee contains caffeine. Because the product name refers to pistachio, a tree nut, anyone with a nut allergy should read the label before buying or drinking it.
Keep the lid firmly closed and store the container in a cool, dry place away from light.