Bosnian coffee is boiled in a copper dzezva and poured into small handleless fildzani, with rahat lokum and a glass of water served alongside.

Sarajevo's tourism board says the word kahva reached the region from Turkish and Arabic, and that coffee came with the Ottomans from Yemen and Arabia via Istanbul. It was first served in rich homes, then coffeehouses opened in the Sarajevo carsija and became centres of social life. Names mark the occasion: razgalica for the first morning cup, razgovorusa for talking, docekusa for guests. Dveri lists Bosnian coffee at 2 KM.

Where to eat Bosnian Coffee in Sarajevo

1 editor pick for Bosnian Coffee in Sarajevo, ranked by editorial score. All Sarajevo signature dishes · Bosnian Coffee across every city.

  • Dveri

    Order Prebranac beans with pork sausage, or the Dveri schnitzel of rolled veal with dried beef and cheese.

    Dveri is one of the smallest restaurants in Sarajevo, a small room on Prote Bakovica in Bascarsija that welcomes guests every day from 08:00 to 23:00.

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Make it at home

Serves 210 minEasy

Ingredients

  • 2 tablespoons finely ground Bosnian or Turkish coffee
  • 200ml cold water
  • 1 sugar cube per cup (optional)
  • Rahat lokum (Turkish delight) to serve

Method

  1. Bring the cold water to a boil in a small dzezva (copper pot) or saucepan.
  2. Remove from heat the moment it boils; reserve a tablespoon of hot water for finishing.
  3. Add the coffee and stir gently with a spoon.
  4. Return to very low heat; do not stir again. The coffee will foam in 30 to 40 seconds.
  5. Just before the foam rises over the edge, remove from heat.
  6. Add the reserved tablespoon of hot water to help the grounds settle.
  7. Pour gently into small cups so the foam stays on top.
  8. Wait 30 seconds for the grounds to settle, then sip slowly. Bite the rahat lokum first, then drink.

Editor tip. Bosnian coffee is sipped slowly across 30 minutes; the bottom of the cup is the grounds, not for drinking.