People often find pleasure in drinking beverages
especially wines, beers, and the likes since each has its signature
taste and exotic tang. It would range from red wines to white, or
even a simple semi dec will do.
In Turkey however, its populace could drink an estimated 60 million
liters not of Turkish tea, boza or sahlep, but of Raki, take note –
alongside dishes annually.
But what is Raki? And what makes it more delectable and enticing
than the others?
If you are akin to anise and licorice, then it is to be expected
that you will like the Raki too. Considered the not-so-official
drink of Turkey, it serves as an aperitif in meals.
With its history not dating back to that of snifter and
wine, Raki is made of raisins and grapes with the touch of
the flavor of anise. Long ago, approximately 300 years, with
distillation or decontamination starting out in the Arab
region spreading out to nearby countries, the Raki was said
to be born, with aniseed distinguishing it from others as
its Turkish characteristic. From what the Turkish traveler
Evliya Celebi said, a drop from this intoxicating drink was
already sinful; perhaps because of the aroma that it
carries, the texture or the taste itself.
Since it is of 40 percent to 45 percent alcohol, it
is usually diluted with water that gives it a milky color,
thereby giving it the nickname: ‘lion’s milk’ or aslan sütü
by the Turks themselves. It is also known as an “arak” and “araki”
in Arabia which is equivalent to “make one sweat” perhaps
because when you have taken in too much raki you are too
sweat a lot, since like the concepts of alcoholic beverages,
it gives off heat to the body, possibly because of its
chemical composition. Mastika in Greece and in Lebanon:
Zahle Raki.
Similar to some of world renowned drinks like the
ouzo of Greece and the pastis of France, the Raki is said to
have been with traditional attributes, especially in
Istanbul where it is drank with white cheese or if you
prefer: tomatoes, seafood, lettuce and cucumber or fish with
the mackerel and mullet. In short, Raki is accompanied with
mezes – food or dishes in sync with alcohol. It is usually
accompanied by different beverages, for the average person:
a glass of water would do, but for the professionals: şalgam
is always there to accompany the invigorating drink. For
deterrence of hangover, an ayran is drunk in a separate cup.
The Raki is often classified into:
• The normal or standard which is produced from a
variety of fruits. • The tini or fig raki with fig as its main
ingredient. • The Suma which is of raisins; and last but not the
least. • Ozel Raki, a very special raki which captures the
intense taste and flavor of it is quiet rare, since it is
ideal for gifts or rare occasions. It can also serve as a
very prominent souvenir.
So if you are a tourist and is very interested in
Raki, moreover with its taste, then you could go to the
Bosphorus, Galatasaray at Beyoglu, and Kumkapi for raki with
great dishes.
CITIES
