Generically called Turkish, this method is used in many other countries, especially Middle and Southeastern Europe.
It requires an ‘ibrik’, a small pot made of copper or brass, in which you boil water and then add the coffee, let it boil once, remove it, boil it again,
and then let it sit. It results in a black, flavorful coffee, with ‘crema’ on top. Some people add the coffee before the water boils, some even add sugar to it as it boils.