Divine Drinks of Turkey

This post is also available in: Türkçe

RAKI – This super-strong aperitif plays a big part in Turkish dining, and goes particularly well with seafood thanks to its fragnant, almost fennel-like taste. It’s often enjoyed diluted with two parts waters (which turns of clear liquid milky White) and lots of ice.


Turkish Coffee – Served in a small cup called fincan, a traditional Turkish coffee is strong, thick and just the right side of bitter. Of course, you can add sugar to taste, and it’s sometimes brewed with aromatic cardamom. This is one to try in a traditional setting for the full effect, like among the souk stalls of a local bazaar. Turkish coffee is listed as an Intangible Cultural Heritage of Turkey confirmed by UNESCO. As the Turks say “To drink one cup of coffee together guarantees forty years of friendship”.


Apple tea – A refreshing, apple-infused tea will make a tasty change to your usual brew. This tea is made of dried apple pieces stewed in boiling water with a hint of cinnamon and cloves. Taste is succulently sweet and fruity bursting with an elegant juicy apple flavour. Aroma An explosion of heavenly aromas of honey sweet apples in a cup. Infusion is a shimmering yellow.


Ayran – Give this yoghurt and water drink a go with your spicy kebab and you’ll find it has a really refreshing finish. A sprinkle of salt gives this savoury milkshake an interesting edge, and it’s always served cold. Look out of mint and lime variations if you fancier something a tad sweeter.


Salep – Tubers of wild orchids are washed, boiled, dried and finally grinded into flour. This is the essence of this soft and warming, but also medical drink. The healing power of salep comes from glucomannan, which heals respiratory problems like bronchitis and cough. It empowers the heart and the mind, stops diarrhea and warms up the body. Especially if it’s consumed with ginger and/or cinnamon, its effect is amplified.