Ah yes, I didn't mention the pot but you can get this pot from any Arabic specialty store, there are probably a ton of them in NYC. Let us know how your experimentation works out please!
I did not know that Turkish coffee had any sort of market share china or Taiwan.. That's pretty cool, I would love to have a cup to really compare the row and see how similar they are..
I have never heard of putting milk with it.. ? I'm going to have to ask about this, and see if there someone around here that can serve me a cup.. Or if you know how it is made please share so that I can ask my wife to help me out..
They have American coffee here in KSA as well.. Unfortunately it is not the same as the filtered coffee we both think of.. Basically they make an espresso shot pour it in a cup and then fill it with water.. I hate it... Wonder if that is the same your uncle is talking about..
Typically the coffee is filtered and condensed milk, which is sweetened, is mixed inside. The coffee is really good that way. You can buy "Condensed Milk" typically made by Carnation.
I brought it to an Ethiopian restaurant and tried it in the tiny little glasses used for the coffee with unfiltered Turkish coffee. I gave some to the owner who tasted it and really liked it.
Heat the milk a little bit before pouring it into the glass (to taste 1 tablespoon with the rest of the standard Turkish coffee cup), then pour the rest of the way with the coffee from the serving container. The coffee should be warm, and have the bitter and sweet flavor.
I also like it iced in a larger glass, which is Vietnamese style.