About the dish
Turkish coffee is made from beans ground almost to a powder, mixed with cold water and sugar if wanted, then heated slowly in a small long-handled pot called a cezve. The coffee is not strained – the grounds settle at the bottom of the cup, and the thick, velvety foam on top is what everyone looks for. It is served in small cups with a glass of water, often with a piece of Turkish delight. Afterwards the cup is sometimes turned upside down on its saucer so that fortunes can be read from the grounds. Turkish coffee culture and tradition were inscribed on UNESCO's intangible heritage list in 2013. Coffee is brewed in a similar way in the Balkans, Greece, the Caucasus and the Levant, where cardamom is often added.
Main ingredients
- powder-fine ground coffee
- cold water
- sugar (optional)
Albania: Called kafe turke in Albanian; offering coffee is the cornerstone of Albanian hospitality.
Bosnia & Herzegovina: Bosanska kahva – served in a copper džezva with a sugar cube and Turkish delight.
Cyprus: In Cyprus it is called Cypriot coffee and is most often drunk medium-sweet (metrios).
Greece: In Greece it is called ελληνικός καφές (Greek coffee) and brewed in a briki pot.
Serbia: In Serbia it is called domaća kafa (home-style coffee).
Türkiye: When ordering you say straight away how sweet you want it: sade (plain), orta (medium) or şekerli (sweet).
More: Wikipedia (pl) Wikipedia (en)
