(a razlika je u tome i što se najčešće stavlja fildžan viška, ako neko naleti)
Even today, 136 years after
the Ottomans ceded it to Austria-Hungary, Bosnia-Hercegovina shows many
signs of its nearly four centuries of Turkish rule: the architecture, the
occasional shared word, the complimentary cup of coffee after dinner. But where
other countries in Southeast Europe, Western Asia and North Africa still serve
what is essentially a Turkish coffee (they use the same methods and finely
ground beans; they just give the drink a regional name) Bosnia-Hercegovina is
one of the few places where calling the coffee by an eponymous name isn’t just
a point of national pride. It’s a matter of distinction.
If one would like to sense
the real beauty of coffee, he or she should ordered a Turkish coffee at Nanina
Kuhinja, a restaurant in Baščaršija, in the capital of Sarajevo. The man sitting next to us, Nadir
Spahić, was quick to interject. “Bosnian coffee is not Turkish coffee,” he
said, a hint of defensiveness in his voice. The difference, he explained, is in
the process.
Both start out with roasted
coffee beans that are pulverised into a fine powder and cooked in a small
(generally) copper-plated pot with a long neck, called a džezva (or cezve in
Turkish). But the Turks add the coffee and optional sugar to cold water before
placing it on the stove. When preparing Bosnian coffee, the cold water goes on
the stove alone.
(Source: BBC)
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