Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Cezve along with all the Cezve containing recipes presented on this site, with 1 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cezve recipes added to this site.

These recipes, all contain Cezve as a major wild food ingredient.

A Cezve (pornounced Jez-veh) is a classic Turkish coffee pot that's designed specifically for making Turkish coffee. The coffee grounds and sugar are mixed in the cezve and a small ammount of water is added (usually about 60ml, or 1/4 cup). The grounds are heated gently to release the favoursome froth, which is decanted to a cup. Then the mixture is gently boiled and, again, any froth is decanted. Finally, the mixture is boiled gently again and the entire contents of the cezve is poured into the cup and the Turkish coffee is served.

In Greece, this is called a briki (μπρίκι) and this is the name used in many English-speaking countries (most notably America and Australia). The pot has a long handle which prevents the burning of one's hands and the brim and lip aid in the pouring of the coffee. The pot is also know as: d(zh)ezva (Russia), jezve (many Arabic countries), and ibrik (USA) [a name used for long-spouted vessels for oil and wine in Turkey] as well as Raqwa (Syria), Dalla (Arabic), Kanaka (Egypt) and Finjan (Israel). The ame cezve itself is of Arabic origin, based on the Arabic ja*dh*wa(t) (literally burning log but rendered ce*dh*ve from Ottoman spelling of he Arabic which leads to cezve in modern Turkish.