23 Aralık 2013 Pazartesi

Turkish Drinks


Orchids have fascinated mankind for more than 3000 years, not only with its aesthetic beauty but also with its medical might. The idea of making a drink out of this enchanting flower belongs to Turks, thanks to their religious belief. In the 8th century, Turkish people converted to Islam. According to the belief, they are not allowed to drink alcoholic beverages. So they came up with the idea of salep, a hot milky drink to warm you up during the cold winters.


Boza is one of the oldest Turkish beverages, and is made from fermented grains. In Turkey mostly durum wheat is used and in other countries corn, barley, rye, oats, wheat, buckwheat … It contains nutritious values like protein, calcium, iron, zinc, phosphorus, thiamine, riboflavin, and niacin. It gives your stomach a full feeling, so it’s better not to drink boza during or right before your meal.

Turkish Coffee

Turkish coffee is the perfect way to finish off a good meal. When ordering you specify whether you want it plain, with some sugar or very sweet and it is brewed with the specified amount of sugar mixed in with the coffee granules.

One cup; 40 years of friendship.

Turkish Tea

Usually Turkish tea is brewed in a sort of combined tea pot which is placed directly on the hob and has water boiling in the bottom section and tea brewing in the top so it can be made weaker or stronger as required.

Turkish tea coming from the Black Sea Region is the most popular drink and a part of the lifestyle in Turkey, taken at any time of day, usually more than once a day. Turkish tea is traditionally drunk from small tulip shaped glasses, always black and usually with plenty of sugar. You can serve Turkish tea with sugar cubes. But most Turkish people like to have their Turkish tea without sugar with just a few drops of lemon juice.


Ayran is a mixture of natural yoghurt, water and salt. This Turkish drink serves as an ideal complement to grilled meat dishes.

Ayran not only accompanies any meal but is drunk as a refreshing drink by itself especially during summer months.

Turkish ayran is common among all regions of the country only the slight variation being its thickness. Especially in the south, for example, thicker ayran is preferred. But the best of this unusual but simple drink is made in Susurluk, near Balikesir, who are so proud of their bubbled ayran that they have a local festival for it in the beginning of September.


Shalgam is a popular street drink in south region of Turkey. Well, salgam is actually the name for a vegetable from turnip family, which is very similar to beetroot, but this name is also used for this traditional drink.

Salgam is a very traditional drink in Adana, Mersin and Hatay provinces and in the South Eastern Anatolia, especially served with Kebab dishes. Some people drink it with Raki saying that it removes or softens the effects of alcohol. It has a dark red or purple color and a very strong soar taste.


Sherbet is the world's first soft drink. Ottoman Turks drank sherbet before and during each meal. Sultans drank fruit juice, lime juice or a sherbet during meals.

Sherbet is still a traditional cold drink in Turkey, believed that sherbet has healing effects. Sherbet is also served during Ramadan in crystal bowls or in tall cut glasses, or ornamented glasses with ice cubes or snow. The sherbet glasses should be placed on a tray covered with lace or a piece of embroidered cloth.

Sherbet is served traditionally cold on especially hot summer days to please visitors. Also at weddings or during childbirth to increase lactation of the mother. This type of sherbet is called lohusa sherbet which is crimson in colour and is flavoured with cloves and herbs.


The traditional tipple is Raki, an strong aniseed based spirit, which is sometimes known as lion's milk. It is clear but turns cloudy when water, ice or soda is added. Most people do dilute it with water although some drink it only with ice.

Some do prefer it straight up with a glass of water on the side, although this is not recommended for inexperienced people. Raki is so entwined with eating meze, that the meze spread is often called a raki table. Raki can be drunk with any meal yet mostly preferred by the water with seafoods.

Drinking raki is an art and raki has its own culture. It is unusual for a Turk to drink alcohol without eating at the same time. Raki traditionally accompanies a meal of fish and in between meals, melon and or white cheese are often served alongside it.

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