Turkish Tea
Every breakfast spread in Turkey is graced with çay and the traditional tulip-shaped cups. Although it was late to become an integral part of Turkish life, tea has a history of 5,000 years and has now become an indispensable part of Turkish culture. Turkish brewing techniques and presentation have a significant share in this success. Tea is consumed at all hours of the day and is a must at breakfast. All you need is a nice cup of Turkish tea to complete your incredible morning feast. Make sure to drink tea brewed from tea leaves gathered in the Black Sea region.
Turkish Raki
Rakı is the Turkish national alcohol, it is aniseed-flavored alcohol of 40-45 degrees similar to Pastis or Ouzo. It is made from different fruits in different regions, but we can say that grapes, figs, and plums are its main ingredients. This drink made in Anatolia has a history dating back from 300 years, a history that began in the Arab world with fruit liqueurs and that spread to neighboring countries. With the addition of anise in the late 19th century to ease the taste, raki took its Turkish characteristic.
The Rakı the table alcohol by default in Turkey, where, instead of wine or beer, it accompanied the dishes in the restaurants of meat and fish. It is even said that it’s hot and cold mezes (Turkish tapas), as well as fish that accompany the drink rather than the reverse. A meal with rakı usually begins with a slice of cheese like feta cheese (beyaz peynir), and melon (kavun).
To drink rakı in the traditional Turkish way we advise you during your stay to go to a “rakı-balık”, which literally means raki-fish. The meal begins with cold mezes, like eggplant caviar, mashed beans, pickled seabass, then hot mezes like little grilled sardines, grilled squid, and octopus. For the greediest, you can then enjoy a fish. These are usually long and friendly meals.
In Turkey, rakı is nicknamed “the lion’s milk” because of the white color it takes after adding waterish Raki
