Finely ground coffee slowly brought to a foaming rise in a traditional copper dzezva, served with sugar cubes and lokum.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: copper dzezva and fildzan cups on tray
Garnishes: lokum
Accompaniments: sugar cubes, rahat lokum
Instructions
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1
Bring water to a boil in the dzezva. Remove from heat.
-
2
Add coffee to hot water, stir once.
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3
Return to heat, bring slowly to a foaming rise. Remove just before it boils over.
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4
Let grounds settle 1-2 minutes.
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5
Pour carefully into fildzan cups, preserving the foam on top.
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6
Serve with sugar cubes (dipped into coffee, then bitten) and lokum.
Did You Know?
Bosnian coffee is never stirred after pouring. Sugar cubes are dipped into the coffee and bitten, not dissolved.
Chef's Notes
Equipment Tips
- dzezva (copper pot)
- fildzan (small cups)
- coffee grinder
Garnishing
lokum
Accompaniments
sugar cubes, rahat lokum
The Story Behind Bosanska Kafa
Bosnian coffee culture dates to the 16th century Ottoman period. Unlike Turkish coffee, Bosnian kafa adds coffee to already-boiled water. The ritual of serving and drinking kafa is a cornerstone of Bosnian social life, with specific etiquette governing every step.
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