Turkish black carrot drink. Like Turkish kvass

Contrary to popular belief, tea is the national drink in Turkey. In Turkish this drink is called Türk Çay. Throughout the country, an incredible amount of tea is consumed every day. The national tea company Çayur (Riza, on the northwestern coast of Turkey) produces thousands of tons of this Turkish drink every month. In no case do not pay your attention to the "tourist", the so-called. sand version of tea, most often apple. Turks practically do not drink this strange drink. Instead, black tea is commonly consumed, served in glass tulips and often sweetened with copious amounts of sugar. Read more about non-alcoholic Turkish drink - tea on our website.

Turkish Drinks: Coffee

One of the Turkish proverbs says that real coffee should be "black as hell, strong (strong) as death, and sweet as love." Perhaps this perfectly reflects the taste and color of Turkish coffee served in very small cups. Many foreigners find the taste of this Turkish drink to be extremely strong and earthy black in taste. Chinese tea. Therefore, not every foreigner will fall in love with Turkish coffee. There is a special variety of "pseudo-coffee", based on the fruits of Menengiç ("Menengich") - a pistachio tree. This Turkish drink is also quite popular, but does not contain caffeine. This is a kind of cheap ersatz coffee, like chicory. Connoisseurs of the Turkish coffee drink prefer a special brand - "Dibek", which is coffee flour obtained by long manual grinding of coffee beans with a pestle in a mortar. Read more about non-alcoholic Turkish drink on our website.

Turkish drinks: Ayran

The favorite national drink of children and adults in Turkey is Ayran. A heavily chilled jar of Ayran quenches thirst on a hot day better than Sprite or Pepsi Cola. Ayran is made only from natural products- yogurt, water and salt. Packed in 200 gram cups, Ayran is sold all over Turkey. However, in a village cafe, most likely, you will be served a mug of Ayran "homemade" with a large head of foam.

The history of the best national drink - Ayran goes back to the nomadic Turkic tribes, and Ayran is also found in other ancient cultures, for example, in the countries of Central Asia or the Arab East. Many foreigners hesitate at the thought of trying Airan once they hear about its ingredients. At the same time, they will appreciate Ayran as soon as they start tasting the national Turkish food - doner or kebab!

Turkish Drinks: Shalgam

This national non-alcoholic Turkish drink does not cause delight among many foreigners because the ingredients included in its composition are not compatible. But is it? The drink is brewed from purple carrots and shalgam turnips in a mixture of water and bulgur. The taste is both salty and spicy, and also pungent due to the addition of pepper. This Turkish drink was especially popular in the southeast, in the cities of Adana and Mersin. It is believed that Shalgam is very useful due to the high concentration of vitamin C. Some Turks prefer to drink it with raki (it is believed that it extinguishes the effects of alcohol). Others say that it is better to drink this national drink in the morning to curb a nasty hangover faster.

Turkish drinks: Salep

Salep, made from the Orchid Genus flower, is a hot and smoky Turkish drink that the locals prefer to drink during the winter. In the city of Istanbul, street vendors offer it for sale in special containers (instead of Starbucks coffee). This non-alcoholic Turkish drink in the 18th century was incredibly popular not only in the Ottoman Empire, but also in the British Empire. True, in foggy Albion it was gradually replaced by hot chocolate. Salep is brewed with hot milk and its main ingredient comes from the flowers. By the way, it is used not only in the Salep drink, but also in the famous filamentous Kahramanmaras ice cream. Read more about Salep in, which we have posted on our website for you.

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Shalgam (tur. şalgam suyu), which translates as "turnip juice", is a dark red drink from southeastern Turkey (Adana, Mersin and Hatay). The taste of shalgam is sour-salty, somewhat reminiscent of brine. It is usually served cold in large glasses along with long slices of pickled black carrots, which are called tane in the southeast (dene in some places). In Adana, it is traditionally served with kebab. Also, the Turks like to eat slices of carrot raki. They also save them from hangovers.

For the preparation of shalgam, fodder turnips (turnips), yeast, black carrots and ground bulgur are used.
First, bulgur with yeast, water and salt is brought to a doughy state. Then the prepared mixture is poured with water and slices of turnips and black carrots cut into long strips are added. Then leave for fermentation. If they want to make shalgam sharper, then brine is added to the prepared drink capsicum, which gives the drink a burning bitterness.

Although Turkey is an Islamic country, decent restaurants serve alcoholic drinks, beer (bira) or wine (sarap) for dinner. This is not the case in ordinary taverns. Turkish beer from the Ephesian brewery is a very pleasant drink, but Turkish wine does not hold water. Turks usually drink ayran (ayran) - salted yogurt diluted with water or mineral water(maden suyu; bottled drinking water called kaynak suyu). "National drink" - tea (cay). In good tea gardens (cay bahcesi) you can even get a samovar if you wish. Turkish mocha (kahve) served with coffee grounds. In the evenings, the Turks willingly drink aniseed vodka (raki) mixed with water, which makes it milky.
Alcoholic drinks
The most popular alcoholic drink Turkey - crayfish (aniseed vodka). "Crayfish" - Turkish vodka. Distilled with anise. It is the most popular alcoholic drink in Turkey. The word "raki" comes from the name of the grape variety - razaki, from which this drink is prepared. Raki has 45-50% of the fortress. Having prepared crayfish, it is not immediately bottled, but poured into barrels and kept there for 1 or 3 months. Raki is drunk from special narrow glass glasses, usually mixed with ordinary or mineral water. The most popular appetizer for raki is feta cheese with melon. It is served in tall glasses and is usually mixed one to one with water.
Of the wines produced from quality grapes grown in Turkey, such as Kavaklıdere, Doluca and Tekel come to the fore.
Airan
In the sweltering summer heat, ayran is an excellent refreshing drink that quenches thirst. Ayran is yogurt diluted with water and lightly salted. AT ready-made Airan can be bought at any store or cafe. It is sold in bottles, in cardboard and plastic cups. Of course, the most delicious ayran is prepared at home.
To prepare ayran, you will need yogurt, salt, water.
Cooking method.
Beat the yogurt with a fork or a mixer, salt and pour water, stirring gradually. The density of ayran depends on the density of the yogurt. You need to beat the mass until foam appears. Refrigerate before use.
Salep
Salep - warming hot drink, infused with orchid. In fact, real salep is made from orchid roots, but since orchids are almost impossible to find in our climate (except in the botanical garden), we will replace the orchid root with the usual raspberries (of course, not roots, but berries).
For cooking, you will need 50 g of orchid (in our case, as agreed, raspberries), 50 g of starch, 200 g of sugar, half a liter of milk, 1 coffee cup of water, cinnamon.
Cooking method:
Boil milk. Put sugar, starch, raspberries in a bowl. Stir. Add hot milk, stirring constantly. Bring to a state of sour cream. Then pour everything into boiling milk and simmer on low heat for another 5 minutes. Once thickened, remove from heat. Pour into tea cups and sprinkle cinnamon on top. The dish can be served on the table.
Turkish coffee:
This delicious drink prepared by boiling water and roasting ground coffee in Turk. Sugar is added to taste. It is served in small cups, at the bottom of which the thick settles. Rich in tradition and flavor, Turkish coffee remains a favorite today.

An interesting fact is that "FAL" (fortune telling on coffee grounds) is popular with women, as well as most festive dishes always ends with a cup of Turkish coffee.
Turkish tea:
Drinking Turkish tea occupies an important place in the daily life of the people of Turkey. Turkish tea (in Turkish there will also be tea) is the most preferred drink among the Turks. Regardless of where you go, you will always be offered Turkish tea or coffee.. And even in a restaurant, after a meal, you will definitely be offered tea. Tea is drunk in Turkey always, everywhere at any time of the day, in the afternoon and in the evening... And also drinking tea is an important part of the official day. When visiting Turkey, you may notice that one of the most common places is tea gardens (tea houses).

Turks always drink only their black tea. Tea (Turkish tea) is a type of black tea and is produced on the eastern coast of the Black Sea. The method of preparation is not complicated: 2 special teapots (çaydanlık), which are placed one on top of the other, after the water in the large teapot boils, several spoons of dry tea are placed in the upper teapot and filled with boiled water from the lower teapot. Tea is drunk in small cups to enjoy the taste of hot tea.
Shalgam:
(turnip juice) is a popular drink in Turkey. Its origin lies in Adana. The full Turkish name for the drink is shalgam suyu (or shalgam for short), which literally means "turnip juice". Traditionally, shalgam is served cold in large glasses with long slices of pickled carrots, called dene. This hot or cold popular drink is served with the famous Adana Kebap.

Buza (with stress on the last syllable):
this drink, amazing for a European, is made from ground millet, which is mixed with water and left for some time to ferment. Bouza has an unusual taste - sweet and sour, plus it is usually decorated with cinnamon and roasted chickpeas (chickpeas).
Buza
Compound:
oat flakes 600 g,
butter 100 g,
yeast 30 g,
wheat flour 50 g,
sugar 500 g,
water 6-7 l.

Cooking:
pour cereal cold water and leave to swell for 30 minutes, then strain, drain the water, put the flakes on a baking sheet, dry in the oven and grind into flour.
Wheat and received oat flour combine, add boiling oil, pour 2 cups of boiling water and mix until a homogeneous pasty mass is formed. After that, close the dishes with a lid and stand for 30 minutes, then dilute the mass with 2 liters of warm boiled water.
When the mass cools down to room temperature, add yeast diluted in water, a glass of sugar and leave to ferment for 2 hours.
Then dilute with the remaining warm boiled water, mix thoroughly and strain. Add the remaining sugar to the strained buza and put it in a warm place.
Ready buza is a thick drink of the color of baked milk with a sour taste.