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Rakı, Türk Rakısı or Turkish Raki (/ r ɑː ˈ k iː /, Turkish pronunciation: ⓘ) is an alcoholic beverage made of twice-distilled grape pomace and flavored with aniseed. [1] It is the national drink of Turkey. [1] [2] It is popular in Turkic countries and Caucasian countries as an apéritif. It is often served with seafood or meze.
Arak is very similar to other anise-based spirits, including the Turkish rakı and the Greek ouzo, [2] [6] the Greek tsikoudia, [3] the Italian sambuca and anisette, the Bulgarian and Macedonian mastika, and the Spanish anis. [6] However, it is unrelated to the similarly named arrack, a sugarcane-based Indonesia liquor. [2]
The first ouzo distillery was founded in Tyrnavos in 1856 by Nikolaos Katsaros, giving birth to the famous ouzo Tyrnavou. When absinthe fell into disfavor in the early 20th century, ouzo was one of the products whose popularity rose to fill the gap; it was once called "a substitute for absinthe without the wormwood ". [ 3 ]
Rize tea (Turkish: Rize çayı) is the black tea used for Turkish tea. Produced in Rize Province of Turkey which has a mild climate with high precipitation and fertile soil, when brewed it is mahogany in color. [1] In addition to being consumed at home, it is served in Turkish cafés by a çaycı, in small, narrow-waisted
Tea plays a big role in social gatherings that take place in tea houses and gardens. It is also used as a herbal medicine. Turkish tea culture extends to Northern Cyprus and some countries in the Balkan Peninsula. Turkish tea has a long and expansive history that shaped its harvesting even before the founding of the modern Turkish Republic.
In Greece, meze is commonly served as a plate of snacks to accompany drinks such as ouzo and tsipouro. In Palestine, Jordan, Syria, Lebanon, Cyprus, and Israel, meze is often a meal in its own right. There are vegetarian, meat or fish mezes. Groups of dishes arrive at the table about four or five at a time (usually between five and ten groups).
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