This Turkish coffee recipe is common among Serbians (turska kafa), Croatians (turska kava), Bulgarians, Romanians and other Eastern Europeans. It is made in a special long-handled, usually copper, pot with a lip, but no lid and has kept its Turkish name - dzezva or djezva.
Makes a variable amount of Serbian Coffee
Makes a variable amount of Serbian Coffee
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- For Each Serving:
- 1 1/2 demitasse cups cold water
- 1 teaspoon sugar
- 1 1/2 teaspoons very finely ground Turkish coffee
Preparation:
- Place cold water and sugar in dzezva, and bring to a boil. Pour some of it off into a demitasse cup. Stir the coffee into the boiling water and let it return to a boil. Remove from heat and add water from demitasse cup, cover with a saucer and let it steep 30 seconds.
- Pour into demitasse cups and serve at once, or bring the dzezva into the dining room and pour the coffee in front of the guests.
