A delicious drink made out of yogurt, diluted with water,
salted, and must be served cool. For a thick creamy texture it
is best to use a blender. It is very much valued by Turks and is
the perfect accompaniment to kebap. To cut it short, a
wonderfully refreshing summer drink, refill your body under the
hot Turkish sun! A must for you to try...
A miraculous drink of Turks made from crushed millet and water,
which has been left to ferment. It is thick, slightly alcoholic
and the flavor is elusive - both sweet and sour - and may seem
unusual at first. Boza is usually decorated with cinnamon
and roasted chickpeas.
Although Boza is a part of our old food & beverage culture, most
importantly it is the symbol of "winter". The bozacı
(boza seller) have always been one of the most colorful sights,
best to say sounds, of cold winter evenings in Istanbul. They
used to announce their presence with a mournful cry of "Booooza!"
and today they still walk down the streets of the older quarters
with Boza in wooden barrel, slung over one shoulder. As well as
from street sellers in winters, Boza can also be bought from
special Boza shops, the most famous being Vefa Bozacısı
near the Süleymaniye Mosque, on the shelves of some
supermarkets, cafes and dessert shops year-round. Try it while
Among alcoholic drinks Rakı as a beverage ranks at the highest
point of the popularity scale in Turkey. This aniseed-flavored
national drink of Turks has high degree alcohol and should not
be drinking fast.
Most people drink it by mixing with water. Colorless rakı turns
to be milk white when mixed with water. Mindful drinkers fill
their 1/3 of their long and narrow glass with rakı then pour
water and finally put ice in it. And therefore in the common
language it is also called Aslan sütü , (lion milk). The
great thing with Raki is that its flavor lends itself to all
courses, to the hors-d'oeuvre, the sweets, fish or meat, Rakı
always fits. With şerefe (cheers) you salute each other.
For further information about rakı and meyhane
please visit Alla Turca, Rakı & Meyhane
In Turkey wherever you go, tea or coffee will be offered. Çay
is the most preferred drink of the Turks along with the
traditional Turkish Coffee. It is almost everywhere, every time,
either during daytime or in the evening. Turkish tea is prepared
by brewing it on porcelain teapot over boiling water and served
in delicate, small clear glasses to show the deep red color,
called tavşan kanı (rabbit blood)..
Drinking tea is such an essential part of an office day. Any
trouble in the constant supply of fresh tea is a sure way to
sacrifice productivity! Also a park without tea and coffee is
inconceivable in Turkey. Every spot with a view having a tea
garden or a teahouse is the proof of the indispensability of tea
for Turks. These places may be under a plane tree looking into
the village, on top of hills with views of a valley or the sea,
by the harbor, in the market, by a waterfall or in the woods.
Türk Kahvesi (Turkish Coffee):
Not only a drink but also a ritual.
Since it has been introduced to the western world by Turks in
16th century it is known as Turkish coffee, although coffee is
not grown in Turkey. Turkish coffee drunk after meals and/or
especially as "morning coffee" by housewives at 11 oclock (but
definitely not at breakfast) is served in small porcelain cups
resembling espresso cups.
It is traditionally prepared in a small copper pot called
cezve. It is made by mixing an extremely finely ground
coffee with water and sugar. They are all heated together at the
same time and when the liquid boils Kahve is ready to be
According to your taste, you should let the hostess/waiter know
in advance how much sugar you want in it: coffee is served as
sade (without sugar), az şekerli (a little sugar),
orta (medium sugar) and şekerli (sweet). While
drinking you should leave the coffee grounds at the bottom of
the cup, so sip the coffee lightly. Dont forget all festive
meals always end with a cup of Turkish coffee.
One of the sayings "A cup of coffee commits one to forty years
of friendship." shows how much it is liked among Turks By the
way - perhaps you will find someone who will read your future
from the coffee grounds. This is very popular here in Turkey and
sometimes you may be surprised by the things told by somebody
who has no info about you. "Dont believe fortune telling but
dont be left without fortune telling." Is one of the favorite
The hot drink of cold winter days made from the dried powdered
roots of a mountain orchid. Sahlep powder is mixed with milk and
sugar and boiled. The roots are rich in starch and the mixture
thickens naturally, however you can add a little bit starch for
a thicker liquid. It is served sprinkled with powdered cinnamon
and is a perfect companion on a cold day. Moreover it is widely
used to cure sore throats and coughs. On the other hand sahlep
is served on ferryboats and other public places during winter.
Şalgam Suyu (Turnip Juice):
A sour, sometimes hot, crimson drink obtained by boiling turnips
and carrot in water and adding vinegar. It is a southern
Anatolia drink and one of the most preferred accompaniments of
rakı and kebap recently. It relieves an upset
stomach and also helps cope with the hot climate.