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Turkey has a flourishing food business that is known for its flavourful, fragrant ingredients and wide range of traditional drinks. Each of these beverages represents the Turkish people’s hospitality and the nature of events, as they tend to serve as the centre of many social events. They can be savoured at a noisy café, during a family gathering, or during a slow Turkish tea ceremony. These beverages give a glimpse of Turkey’s warm and special traditions. Turkish coffees, which range from the robust and energising to the cool ayran, are rich in taste and history. They are needed for both daily and festive events and define the place and people’s belonging to it.
Turkish Coffee
Turkish coffee is a well-known beverage distinguished by its strong taste and cooking technique. Dissimilar to other varieties, it is prepared by combining extremely finely ground coffee beans with water and sugar in a unique vessel known as a "cezve." Before pouring into a small cup, the coffee is heated to a boil over low heat to allow the grounds to settle. It is traditionally served with a glass of water to help clear the palette. Strong and complex flavours are enjoyed, often combined with the custom of coffee reading, in which future events are predicted by the remaining coffee remains.
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Cay (Turkish Tea)
In Turkey, Çay, also known as Turkish tea, is an important beverage that enters every aspect of daily existence. Traditionally, strong black tea is steeped in the upper pot of a double teapot called a "caydanlik," while boiling water is kept in the lower pot. A popular beverage during the day, çay is served in tiny tulip-shaped cups and is frequently drunk with food and chat. Turkish tea attracts people by its red hue, aromatic, and complicated taste. Traditionally, it is drunk without milk, although depending on taste, sugar is frequently added.
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Boza
Boza is a fermented liquor that has traditionally been produced and consumed for several centuries by Turkish people. It is thick and smooth and has an opulent and mildly acidic taste. It is prepared from fermented millet or wheat most of the time. Boza is popular in the winter and is frequently topped with roasted chickpeas to taste like cinnamon. This is believed to be beneficial for health in some ways, possibly including digestion.
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Raki
Turkey's national alcoholic beverage is rakı, which is sometimes referred to as "lion's milk" because of the way it looks hazy when combined with water. This anise-flavoured alcohol is akin to pastis from France or Greek ouzo. Rakı, typically served alongside meze (appetisers) and fish, is a staple during Turkish social gatherings and festivities.
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Ayran
Ayran is prepared with yoghurt and usually consumed during the summertime when the temperature is very high. Ayran, which is made with yoghurt, water, and a small amount of salt, has a creamy texture and is frequently served cold. It can easily complement one another with Turkish food and is most suitable for grilled meats and spicy dishes. Ayran is not just delicious but also nutrient-dense, full of vital vitamins and probiotics. It may be found rather frequently in eating joints and is commonly sampled by families in Turkey.
Salgam suyu
Pickled turnip juice, or Şalgam suyu, may not sound particularly tasty, but Turkish residents adore it for its sour flavour and healing qualities. It is from the Southeast and is made from fermented wheat, turnips, and purple carrot juices. In order to help with digestion, you might be provided şalgam suyu after consuming a kebap (kebab) or if you had too many glasses of raki the night before.
Narince
The Turkish Tokat region is home to the unique white wine grape variety, narince. The crisp, refreshing flavour and subtle floral notes of wines produced from Narince grapes are highly regarded. Citrus and pear aromas make Narince wines a great match with seafood and light Turkish meze. This variety of grape can make Turkey now represent this country's increasingly internationally recognised vineyard.
Okuzgozu
Öküzgözü is one of the most popular red wine grape varieties in Turkey; it yields medium-bodied wines with bright acidity. This grape is known for the large oval fruit, and although they are grown in Central Anatolia, the majority are grown in Eastern Anatolia. Öküzgözü wines go well with rich Turkish cuisine and grilled meats because they have flavours characteristic of red fruits and spices.
Salep
Salep is a hot beverage served in the winter that is created from the ground tubers of wild orchids combined with milk and frequently sprinkled with cinnamon. It is a thick, smooth drink that has some healing properties, and while it is rather palatable, its flavour is strange and somewhat floral. Since the orchid flour was once extensively exported, it is now protected, making true salep a genuine speciality of Turkey.
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Kefir
Kefir derives from the Turkish term kefir, which means 'good feeling', and after drinking a glass, your gut will be feeling excellent. It is made by adding kefir grains to milk to ferment it, giving it a tart, somewhat fizzy flavour. Interestingly, kefir that contains a good amount of bacteria is often consumed for potential benefits affecting the immune and intestinal tracts. You can eat it on its own or flavour it with herbs and fruits.
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This way, discovering these regional beverages in addition to satisfying a thirst has added to making the travellers more knowledgeable about the Turkish customs and food. Whether you choose a cool glass of rakı or a warm cup of çay, every drink will add to an unforgettable moment and enhance the flavour of your trip through Turkey.
