New York Times: If you want to get to know Sarajevo, you must understand the importance of coffee

The New York Times has published an article titled „12 Treasures of Europe“, which includes Sarajevo with its traditional Bosnian coffee, reports the Bosnian news agency Patria.

Namely, as the author described, if you want to get to know Sarajevo, you must understand the importance of coffee. He notes that the preparation of traditional coffee in Bosnia and Herzegovina began shortly after the arrival of the Ottomans in 1463.

Roasted coffee is placed in a džezva (traditional coffee pot), poured with boiling water, and the foam (kajmak) is put into small cups or fildžani, which are placed in copper holders – the author writes.

A special atmosphere can be found in Kazandžiluk Street, near Sebilj in Baščaršija, where ground coffee can be found. Although this craft is not as valued as it once was, the most persistent are still loyal to this method of coffee production.

While walking through Baščaršija, the author came across Muhamed Husejnović, whose family has been engaged in this method of coffee production for 200 years.

On the other hand, an important segment of traditional coffee is the džezva, and in Baščaršija you can find everything you need for Bosnian coffee.

Finally, the author recommends finding a place that serves traditional coffee with a nice view of Baščaršija and setting aside at least half an hour to sit and enjoy the coffee.

Among other things, the 12 treasures of Europe include Berlin's art streets, Parisian umbrellas, Prague's toys, Brussels' chocolate, Madrid's guitars...