Turska kafa
 Šoljica turske kafe, servirana iz bakarne džezve | |
| Тип | kafa |
|---|---|
| Земља порекла | Osmansko carstvo |
| Боја | Tamono smeđa |
| Turska kafa | |
|---|---|
 | |
| Светска баштина Унеска | |
| Званично име | Turska kafa – kultura i tradicija |
| Место | Турска |
| Критеријум | Нематеријално културно наслеђе: |
| Референца | 645 |
| Упис | 2013. (8. седница) |
| Веб-сајт | https://ich.unesco.org/en/RL/turkish-coffee-culture-and-tradition-00645 |
Turska kafa (tur. Türk kahvesi) jeste metoda pripreme nefiltrirane[1][2] kafe. Pržena, a zatim fino mlevena, zrna kafe se kuvaju u džezvi (tur. cezve), često sa šećerom, te se serviraju u fildžanima. U današnje vreme se može naći na Srednjem istoku, u severnoj Africi, na Kavkazu, Balkanu, Baliju te južnoj Evropi.
Godine 2013. turska kafa je uvrštena na UNESCO-vu listu nematerijalnog kulturnog nasleđa čovečanstva.[3]
Priprema
[уреди | уреди извор]Turska kafa se odnosi na metodu pripreme veoma fino mlevene kafe. Može se koristiti svaki tip zrna kafe; varijeteti arabike se smatraju najboljim, mada se robusta ili mešavine isto tako koriste.[4] Zrna moraju biti samlevena do veoma finog praha, koji se ostavlja u kafi pri serviranju.[5][6] Kafa može da bude mlevena kod kuće u ručnom mlinu koji omogućava veoma fino mlevenje (kućni električni mlinovi su isto tako podesni), mlevena u prodavnici kafe po zahtevu, što je dostupno u većini delova sveta, ili se može kupiti u unapred samlevenom obliku u mnogim prodavnicama.
Turska kafa se pravi kuvanjem mlevene kafe u vodi, obično uz dodatak šećera do ključanja u namenskoj posudi koja se naziva džezva, a ponegde se koristi i naziv ibrik. Čim smeša počne da peni neposredno pre nego što proključa, ona se skida sa grejaća; može se nakratko ponovo zagrejati još par puta da bi se povećala željena količina pene. Ponekad se oko jedne trećine kafe uspe u šolje; dok se preostala količina vraća na grejač i distribuira u šolje nakon ključanja.[7][6] Kafa se tradicionalno služi u namenskim malim porcelanskim šoljama, koji se nekim delovima sveta nazivaju fildžani za kafu.[7]
Šećer se dodaje u tursku kafu dok se kuva, tako da količina šećera mora biti poznata prilikom pripreme kafe. Kafa se može poslužiti nezaslađena (tur. sade kahve), sa malo ili umerenom količinom šećera (tur. orta şekerli), ili slatka (tur. tatlı). Kafa se ponekad servira sa malim posluženjem, kao što je ratluk.[8][9] Kafi se ponekad daje dodaje ukus kardamona,[5] mastika, salepa,[10] ili ambra.[11] Znatna količina kafe u prahu biva prenesena iz džezve u šoljicu. U šoljici se deo taloži na dno, a ostatak se zadržava u vidu suspenzije i konzumira se sa kafom.
Istorija
[уреди | уреди извор]Najranije spominjanje konzumacije kafe dolazi iz Jemena u 15. veku.[12] Krajem 15. i početkom 16. veka, kafa se raširila na Kairo i Meku.[13][14] Tokom 1640-tih, osmanlijski letopisac Ibrahim Pecevi zabeležio je otvaranje prve kafane u Konstantinopolju.
Sve do 962 (po hidžri, 1554—55), u velikom, čuvanom-od-strane-Boga gradu Konstantinopolju, kao i u osmanlijskim zemljama uopšteno, kafa i kafane nisu postojale. Oko te godine, kolega po imenu Hakem Alepa i vragolan zvani Šems iz Damaska, došli su u grad: oba su otvorili veliku prodavnicu u četvrti zvanoj Tahtakal, te počeli da snabdevaju kafom.[15]
U današnje vreme, tradicionalno konzumiranje turske kafe bilo je umanjeno rastućom dostupnošću ostalih toplih napitaka poput čaja (čija upotreba raste i koji se često kupuje se bez čvrste valute), instant kafa, i ostalih modernih stilova kafe.
Vidi još
[уреди | уреди извор]Reference
[уреди | уреди извор]- ^ „Getting Your Buzz with Turkish coffee”. ricksteves.com. Приступљено 19. 8. 2015.
- ^ Cohen, Brad. „BBC – Travel – The complicated culture of Bosnian coffee”. bbc.com. Приступљено 19. 8. 2015.
- ^ Turkish coffee culture and tradition. Inscribed in 2013 (8.COM) on the Representative List of the Intangible Cultural Heritage of Humanity. Country(ies): Turkey
- ^ Agca, Nisan (22. 11. 2017). „Making Turkish Coffee with a Turkish Barista Champion”. Resources.urnex.com. Приступљено 5. 5. 2018. „Some supermarkets sell coffee that is pre-ground, marketed as Turkish coffee, and usually robusta.”
- ^ а б Freeman, James; Freeman, Caitlin; Duggan, Tara (9. 10. 2012). The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, With Recipes. Ten Speed Press. ISBN 978-1-60774-118-3.
- ^ а б Basan, Ghillie (2006). The Middle Eastern Kitchen. New York: Hippocrene Books. стр. 37. ISBN 978-0-7818-1190-3.
- ^ а б Akin, Engin (6. 10. 2015). Essential Turkish Cuisine. Abrams. ISBN 978-1-61312-871-8.
- ^ Inc, Fodor's Travel Publications; Hattam, Jennifer; Larson, Vanessa; Newman, Scott (2012). Turkey. Fodor's Travel Publications. ISBN 978-0-307-92843-6.
- ^ Basan, Ghillie (1997). Classic Turkish Cookery. I.B. Tauris. стр. 218. ISBN 978-1-86064-011-7.
- ^ Sukhadwala, Sejal (11. 10. 2016). „Where To Drink Coffees From Around The World In London”. Londonist. Приступљено 26. 10. 2018.
- ^ „The starting point of Turkish coffee: Istanbul's historic coffeehouses”. The Istanbul Guide. Архивирано из оригинала 18. 10. 2020. г. Приступљено 26. 10. 2018.
- ^ Bonnie K. Bealer, Bennett Alan Weinberg (2001). The World of Caffeine: The Science and Culture of the World's Most Popular Drug. Routledge. стр. 3. ISBN 978-0-415-92722-2.
- ^ Bealer and Weinberg, p. 11
- ^ Alain Huetz de Lemps, „Colonial Beverages and the Consumption of Sugar” in Massimo Montanari, Jean Louis Flandrin, ed. Food: A Culinary History, p. 387
- ^ Quoted in Cemal Kafadar, „A History of Coffee”, Economic History Congress XIII (Buenos Aires, 2002) full text Архивирано на веб-сајту Wayback Machine (22. март 2007)
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