Istanbul Guide

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Istanbul
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  Turkish Drinks
 
Information
 
General
Etiquette
Cusine
Drinks
 
 
Nargile
Transportation
Turkish bath
Belly Dance
Climate and Time
Measures
 
 
 
     
 
Turkish Drinks
V olumes have been written about Turkish Coffee ; its history, significance in social life and the ambiance of the ubiquitous coffee houses. Without some understanding of its background, it is easy to be disappointed by the tiny brew with the annoying grounds, which an uninitiated traveler (like Mark Twain) may accidently end up chewing. A few words of caution will have to suffice for the purposes of this brief primer. First, the grounds are not to be swallowed; so, sip the coffee gingerly. Secondly, don't expect a caffeine surge with one shot of Turkish coffee, it is not "strong", just thick. Third, remember that it is the setting and the company that matters - the coffee is just an excuse for the occasion...
 
O n the other hand, Turkish Tea is the main source of caffeine for the Turks. It is prepared in a special way, brewed over boiling water and served in delicate, small, clear glasses to show the deep red color and to keep it hot. Tea drinking is such an essential part of a working day, that any disruption of the constant supply of fresh tea is a sure way to sacrifice productivity.
 

Ayran is a very popular drink made of water, salt and yoghurt served icy cold. Every restaurant and store sells this healthy drink. Among other beverages worth mentioning are excellent fruit juices. But, perhaps the most interesting drink is Boza , traditionally sold in neighborhood streets by wandering vendors on a winter's night. This is a thick, fermented drink made of wheat berries, to be enjoyed with a dash of cinnamon and a handful of roasted chick peas. Boza can also be found year-round at certain cafes or dessert shops. Sahlep is a hot drink made with milk and sahlep powder sprinkled with cinnamon. It is a good remedy for sore throats and colds, in addition to being delicious.

Also in Turkey, despite the Islamic prohibition against wine and alcoholic drinks, there is a rich tradition associated with liquor. Drinking alcoholic beverages in the company of family and friends both at home and in restaurants, is a part of social life.

 
Raki is a very popular alcoholic drink in Turkey, made of raisin or grape spirit, redistilled with aniseed. It is colourless, and turns white as water or ice is added...That's why it is called the Lion's Milk.. The word "raki" is believed to derive from "razaki", the variety of grape originally used to make raki. The alcohol content of raki is either 45 or 50 degrees. After the liquor has been diluted, it is left to mature for 1 to 3 months in oak casks, before being filtered and bottled. "Raki" is served cold in narrow cylindrical glasses. It may be mixed with water or may be accompanied by soda water.
 

After Raki beer is the most popular alcoholic drink and the local brand Efes is light and very smooth with quite a kick. A great favourite amongst foreigners. International beers are available but the prices are high. Also good wine has been produced in Turkey for millennia, and still is.

 
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