TURKISH NATIONAL DRINKS YOU SHOULD TASTE
National Drinks of Turkey.
Be prepared for a surprise when tasting Turkish national beverages. The extensive list includes refreshing drinks you’ve never even heard of in addition to more traditional options like coffee and tea. Apply the maxim “when in Rome, do as the Romans do” to Turkey because the country’s cultural diversity will make your vacation more enjoyable. You can sample everything Turkish by drinking local beverages. We advise trying them all at least once, whether they are alcoholic or not.
Turkish National alcohol-free beverages.
Turkish Tea: The Country’s National Drink.
Turkey’s national beverage, contrary to popular belief, is tea, not coffee. Turks across the nation regularly consume gallons of the substance, known in Turkish as Cay. Thousands of tonnes of tea are produced each month by the national company Caykur, which has its headquarters in Northwest Rize. The touristic apple variety is occasionally offered by vendors while shopping, but Turks hardly ever consume it. They prefer black tea, which is typically served in tulip-shaped glasses and heavily sweetened. Local teahouses are exclusively for men, but the gardens are accessible to women and children.
Of course, not all foreigners enjoy Turkish coffee. The phrase “black as hell, strong as death, and sweet as love” is a common proverb throughout the nation, and it perfectly describes the dense, grainy texture of coffee served in small cups. Although Turks do occasionally drink it, many foreigners find the strong, earthy flavor to be too much. The terebinth berry, a relative of the pistachio nut and unrelated to the reputation of regular coffee as being caffeine-fueled, is used to make Menengic, one of the specialties. One more is Dibek. Fincandan Pisen, a specialty beverage, is brewed in a cup rather than a pot using ingredients that are specially ground using a mortar and pestle. The term “Osmanli” refers to brewing beverages using conventional Ottoman techniques. Fincandan Pisen Osmanli Dibek Kahvesi, which has a mouthful, is a staple in some southeast cities like Gaziantep.
Ayran: Favorite for the summer.
Traditional Ayran, which tastes best when served chilled, is a summertime favorite among both adults and children due to its cool flavor. Packaged varieties are available all over Turkey; however, if you happen to be in a small town café, try the homemade version with lots of foam on top. The history of Ayran dates back to nomadic Turk tribes and other cultures present in Arab nations. The idea of drinking it makes some foreigners cringe, but once they do, they usually enjoy it, especially after a delicious donor kebab. As further evidence that traditional medicines are always the best, Turks claim that ayran can treat stomachaches.
Salgam’s Strange Ingredients.
Due to the unusual ingredient combination, this drink does not appeal to many foreigners. Pickled carrot, which means “turnip water,” is salted, spiced, and flavor-flavor-flavor-flavor-flavor-flavor-flavor-flavor-flavor-flavor-flavor-flavor-flavor-flavor-flavor-f. Health benefits include a high concentration of vitamin C in this traditional product from the cities of Adana and Mersin in the south-eastern region of Turkey. Some Turks mix it with Raki to cut the alcohol, while others claim it relieves hangovers. Galata Bridge in Istanbul is the best location to find it. Watch for the glistening fishing boats. In addition to the conventional fish sandwiches, they also sell glasses of Salgam, so your lunch is taken care of.
Wintertime favorite: Salep.
Salep, a hot, steaming beverage made from the Orchid Genus flower, is especially popular during the winter, especially in Istanbul where street cart vendors sell it. Before losing favor in favor of hot chocolate, this beverage, originally from the Ottoman era in 18th-century England and known as salep, enjoyed great popularity. Its primary ingredient, hot milk, is also present in the stringy Kahramanmaras ice cream. Look for recipes for Turkish hot milk with cinnamon if you want to make it at home. Boza, which is made from fermented grains, is also a great wintertime beverage.
Turkey’s alcoholic beverages.
Raki, also known as Lion’s Milk.
Given how closely both cultures have been entwined throughout history, it is not surprising that Raki, the country’s official alcoholic beverage, is remarkably similar to the Greek version of Ouzo. Raki is different because it contains water, which changes the clear liquid’s color to a milky white hue, giving it the nickname “lion’s milk.”. Locals prefer to sip raki slowly while indulging in a filling meal along the Aegean and Mediterranean coasts. Mezes or kebabs are examples of this, but the majority of Turks favor fresh fish or seafood. The most popular brand of this product, which has been made from raisins and grapes since 1944, is Yeni Raki, while Tekirdag and Izmir are also available. Because there is 40% alcohol in each serving, take it slow.
Wine, both white and red.
Many people are surprised to learn Turkey has a wine industry, but vineyards all over the nation thrive in winemaking abilities. You can taste everything from the fruit-flavored versions sold in Sirince to the pinot, sparkling Chardonnay, and champagne, even though the variety of grapes evokes flavors that have never been experienced before. To find a wine you like, persevere. Since the vineyards in these areas have been producing wine for decades, choosing wines from Bozcaada or Cappadocia is a sure bet. Turasan, a company with a prestigious reputation for excellence, is one of the brands from these regions. Find the ideal glass for your palate by visiting Sensus Wine Boutique in Istanbul’s Galata neighborhood, which offers wine-tasting sessions.
Traditional Turkish Food: There is nothing we like better than spending summer evenings drinking and indulging in a hearty meal at the same time. While here, we suggest delving into their cuisine as well as beverages, and this article talks about the most popular dishes to complement Turkish national drinks. See more articles about Turkey in our blog here.
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