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Fun fact: Turkish coffee, Cypriot coffee, and Greek coffee are all exactly the same thing... except perhaps for the ethnicity of the hand serving it.
by pcmaffey 7y ago
Fun fact: Turkish coffee, Cypriot coffee, and Greek coffee are all exactly the same thing... except perhaps for the ethnicity of the hand serving it.
- bigwheeler 7y agoThis is somewhat true. As I understand it, it was called Turkish Coffee everywhere, including Greece, up until the conflict between Turkey and Greece in Cyprus. As a result, Greece began to discourage the use of Turkish anything, but they weren’t about to give up their coffee! Sort of reminds me of the short-lived “Freedom Fries” movement in the U.S.
- egeozcan 7y agoIt makes sense to create a new identity for the imported stuff if it's going to sell better. Also goes the other way: Last time I was in Greece, I've also seen a lot of restaurants offering Turkish Breakfast. I was intrigued and asked a waiter why the name. He said that it sells much better to the Turkish tourists (me included, haha), of which there were many in the area. And sometimes the dish changes while the name interestingly hangs on: Döner in Germany, Döner in Turkey and Donair in Halifax/Canada. Only similarity is the form of the meat but presentation/taste is totally different. They are practically different dishes. I'd have also said döner in Greece which is prepared with pork meat but it got renamed to Gyros if I'm not mistaken. Especially Middle East and Eurasia, including the Balkans, have such culture trades in every direction imaginable.
- tyri_kai_psomi 7y agoBrewing methods vary as well. In Greece you will very rarely find a vendor cooking it in the hot sand. It's usually almost always stove top/burner
- harel 7y agoThat's true. Turkish coffee is the most political coffee there is. In Israel, it's a national drink (and referred to as Turkish coffee, no appropriation on that one). However, there is a proper version and a lazy version. The proper one is where one would cook the coffee on a hob. Takes some time and care. The lazy one, which I sin with 3-4 times every day, is a a heaped spoon at the bottom of a glass (never china/porcelain, and usually larger than a proper turkish coffee cup), hot water on top and a hefty mix. Quick, dirty and hits so many spots I can't even begin to imagine life without it.
- Florin_Andrei 7y ago> at the bottom of a glass Is that tradition, or just the way you (personally) prepare it?
- oeuviz 7y agoI have never heard of that lazy version. Here is how probably most Bosnian families would do it: - Grind coffee beans as fine as you can, much finer than for espresso - in the meantime, make sure to boil your water and then put it aside. - heat up the džezva (turk: cezve) slowly for a few seconds (so that water that is poured in does not cool down too quickly) - take 9g of coffee powder per cup and put it into your džezva. You can vary the amount to your likings. I take 18g of coffee for around 360ml of water. - with the džezva still on the hot plate pour around 1/3 of the water slowly into the džezva. The water turns into a foamy dark liquid. Gently adjust temperature so that the liquid is slowly heated. This will make it rise due to the foam on top. - Let it rise to about 2/3 of the džezva. Remove džezva from the plate, let the coffee set a little (to about 1/2). - Pour more water into the coffee, again to 2/3 of the džezva - put džezva back on plate, heat it up and let the coffee rise to 1/1 of the džezva - remove from plate, slowly fill with water until the level is back to 1/1 (foamy liquid is setting again and will allow you to add more water) Your coffee is ready to serve. Serve in fildžan or small cups. Edit: formatting.
- acqq 7y agoWhat was the name of coffee in Bosnia historically? I can't believe it wasn't "Turkish coffee". I would expect that the name "Bosnian coffee" (that the article claims is now used) is something very recent (something similar to what bigwheeler here writes about "Greek" coffee). Is the name even really used? Btw, the proper formatting here is to separate paragraphs with an empty line and to remove all leading spaces in front of every paragraph, to avoid the text being treated as the source code.
- oeuviz 7y agoI was there recently and visited Sarajevo and actualy faced this as a real world problem: wanted to order bosnian coffee in a restaurant but was kind of unable to express myself. If you order coffee (kahva/kafa) in Bosnia nowadays, you are likely to get whatever comes out of the machine installed at the bar. To get the real deal I had to order using one of these expressions: domaća kafa/kahva (homeland coffee? native coffee?) naša kafa/kahva (translates to "our coffee") or bosanska kafa. However, traditionally I guess coffee was just called kahva/kafa as it probably was not distingueshed between the verious forms of preparation. And also calling it turkish coffee would seem ok, as the whole area is highly influenced by (ancient) Turkey, not only linguistically.
- megablast 7y agoWhich it says in the first paragraph of the article.
- pcmaffey 7y agoIsn't it funny how so many of us would rather scan through a bunch of comments than read the actual article? I'm not sure what that says about us...