Traditional Turkish drinks

Tempt your tastebuds with traditional Turkish drinksIn Turkey, all traditional drinks come with their own history. Whether it’s the better known tipples like rakı, ayran and tea (soon to have its own dedicated post) or one of the more local, acquired tastes, each drink has its own story and specific ritual. What unites them all (other than the Turks’ passionate devotion to each) is that there’s always a right time to imbibe.

WINTER WARMERS

Boza

Boza - Another healthy way to have chick peas!I think the best way to explain this drink to you is to quote from my book “Waiting for the Tulips to Bloom: Adrift in Istanbul”.

“Now that winter is approaching once more, the boza man will come around every night. His plaintive cry of “boza-bo” with a long drawn out emphasis on the bo, can be heard from several streets away, and sounds almost like a lament. Boza is made from fermented barley or wheat, and looks like a well-blended glass of porridge. It’s served hot and usually sprinkled with roasted chickpeas. I’ve only tasted it once but some people swear by it, insisting it’s nutritious, filling and high in vitamin B, while others allude to its qualities as an aphrodisiac. Whatever their reasons for drinking it, all my Turkish friends say you should never buy it from a street seller. Consequently, when I first hear the boza man calling his wares at eight in the evening and again at eleven, I feel a terrible sadness. His call is truly heart-rending, and my imagination has him eking out the poorest of existences, due to everyone’s mistrust of him.”

Salep

Sahlep makes aa great the coldest day seem warm.Salep is a creamy winter drink made from the ground tubers of the orchid genus ‘Orchis’. Always served with a generous sprinkling of cinnamon, its milky texture reminds me of my childhood. On grey stormy days after school I’d sit by the heater sipping on a mug of less exotic but equally satisfying hot chocolate. These days, I love the arrival of the cooler weather because it means salep is once more available. For me, it’s best accompanied by pieces of Turkish delight, but that’s another story.

SUMMER REFRESHERS

Şerbet

Vefa Bozacisi, for the best boza, serbert and more!The first time I ever drank what I thought was şerbet (a sweet drink made from fruits or flower petals) I was in Mardin. A şerbetçi, a man who sells these drinks, was standing on the pavement surrounded by women. On his back he carried a big brass flask with a long nozzle, called an ibrik (pitcher), which held the liquid. By leaning over he was able to pour out a serve. I ordered a cup and he took a glass from the sash around his waist and served me something that tasted so indescribably bitter I nearly spat it right back out. The local ladies told me it was good for ‘women’s troubles’. I still don’t know what it was, but when I did later on drink şerbet at Vefa Bozacisi it was everything I’d been told, sweet, refreshing and very easy to drink.

A cooling drink for the hot days of summer.Limonata

In Turkey limonata, or lemonade, is an art form. I’m not talking about the bottled variety but the drink made from the fruit off your neighbour’s backyard tree. Despite the added sugar reducing the health benefits of the lemons, I think it’s good to drink just for how it makes you feel. Turks are well known for consuming certain drinks for health, so I always look out for juice bars, which offer the full range of flavours, from freshly squeezed lemon or orange juice, right through to avocado, carrot and pomegranate, depending on the season.

YEAR ROUND FLAVOURS

Rakı

Are you lion enough to drink Raki?Sadly I don’t have the stomach for rakı, but many a time I’ve enjoyed the company of those who do. This anise-flavoured alcoholic beverage is made from distilling grape pomace (grape skins, pulp, seeds, and stems left over after pressing the grapes for their juice) and best drunk with friends. It only seems to take one or two glasses of rakı to set the spirit free, initially resulting in spirited dancing followed by melancholy choruses of popular songs continuing well into the small hours of the night.

Usually served with meze, small serves of food such as white cheese, melon and smoked eggplant, rakı can be drunk straight or diluted with water. When served with water the clear liquid turns a milky white, called aslan sütü, the Turkish for ‘lion’s milk. Aslan is a Turkish colloquial metaphor meaning a strong, courageous man, which seems at odds with the sight of a dozen or so Turkish men well into a night of rakı drinking, arms around each other’s shoulders, weeping gentle tears as they sing of love lost and battles won.

Şalgam suyu

may-shalgumLiterally meaning ‘turnip water’, şalgam is made from pickled red carrots flavoured with aromatic turnips fermented in barrels. It hails from the south east of the country and is definitely an acquired taste. Nonetheless, paired with the correct food, it’s sublime. I drink it when I eat Adana kebab as the flavour of the şalgam heightens the zing of the spices.

Ayran

Ayran - good for your stomach, good for your heart!Loved all over the country, ayran is a very popular drink particularly in east. The blend of yoghurt and salt acts to cool the body and settle the stomach in a sometimes extremely hot and dusty landscape. The best ayran I ever drank was in Şanliurfa. We sat on low stools in a busy market place, eating fatty Urfa kebab, and enjoyed the sourness of the frothy ayran served in hand-beaten copper cups.

Turkish coffee

Turkish coffee being made the traditional way.According to my Turkish friends, the key to a good cup of Turkish coffee is to start with cold water, not hot. Add the coffee and sugar to taste. The mixture has to be gently simmered and is ready to pour once the froth has started to roll across the surface. I am yet to master the art of making Turkish coffee, or tea for that matter, but it gives me the perfect excuse to go out for a cup. After the coffee comes fal, traditional Turkish coffee grind reading. It is best paired with friends and brunch, which you can read more about in my book “Inside Out In Istanbul: Making Sense of the City

 

Whatever you choose to drink it’s sure to delight!

About Goreme1990

I’m Lisa Morrow, the person behind www.insideoutinistanbul.com. I was born in Sydney, Australia and grew up a leafy middle class North Shore suburb. After finishing high school I went to Sydney University but failed to find my niche. After working as a public servant, cleaner, sales assistant, waitress, bar maid and car counter, I went overseas. Once there I hitchhiked through the UK, travelled in Europe and arrived in Turkey just as the Gulf War was starting. My three months stay in the small central Anatolian village of Göreme changed my life. On my return to Australia I earned a BA Honours Degree in Sociology from Macquarie University. An academic career beckoned but the call to travel was louder. After several false starts I moved to Turkey and lived there for ten years. In 2017 I moved to Lisbon, Portugal, but continue to travel regularly to Istanbul. In addition to my blog I've written a travel narrative memoir called "Waiting for the Tulips to Bloom: Adrift in Istanbul" and two collections of essays, "Inside Out In Istanbul: Making Sense of the City" and "Exploring Turkish Landscapes: Crossing Inner Boundaries". I have a regular segment on San Francisco Turkish radio and in early 2017 I released an audio walking tour called "Stepping back through Chalcedon: Kadikoy Walk", through VoiceMap. In addition I write for various international and Australian magazines and websites, as well as for this blog. A full list of my published articles, with links, can be found on the Writing on Turkey and Writing Beyond Turkey pages.
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2 Responses to Traditional Turkish drinks

  1. kay says:

    Hi Lisa

    Am currently having a particular nice white that your dad introduced me to! and wondering how you are going living in turkey. Hope you are safe and well. I read your posts and think your dad would be proud of your achievements.

    cheers

    Kay

  2. BacktoBodrum says:

    As a lover of custard, I too eagerly await the cool weather to drink Sahlep – it tastes very similar.

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