Kuvar iz 1967. otkriva koja je razlika između srpske i turske kafe
Mnogima omiljeni napitak, bez kojeg ne mogu da započnu dan, uglavnom svi pripremaju na sličan način, a i zovu ga isto – turska ili domaća kafa. U velikom "Savremenom kuvaru" iz 1967. godine, objavljenom u izdanju "Prosvete" na više od 1.000 strana, navedena je razlika između srpske i turske kafe.
TL;DR
- A 1967 cookbook differentiates between Serbian and Turkish coffee.
- The cookbook highlights the importance of freshly ground, properly roasted coffee beans and boiling water.
- Serbian coffee involves boiling water and sugar first, then adding coffee to create a 'key' (rise), adding back some water, and serving after a brief rest.
- Turkish coffee is made by adding coffee to a dry, heated cezve, then pouring boiling water over it; sugar is served separately, and it's served in small, individual cezves.