When you visit a destination, local drinks are probably the last thing on your mind. Unless of course we’re talking about spirits. Which is why Turkey was such a fascinating place as I discovered all kinds of drinks that I couldn’t have enough of. Generally, I miss one particular aspect of a country’s cuisine, Vietnam’s to-die coffee for example, but rarely does a destination offer such a diverse spread of drinks that you keep thinking about them long after you’ve returned from your visit. Here then are ten drinks I recommend to every visitor in Turkey.
Lentil Soup
Lentil soup is Turkey’s comfort food – warm and full of flavourI kicked myself for not discovering the wonders of Turkey’s lentil soup earlier. This soup is perfect for dinner or if you are craving something to eat midway through the day. Served hot and in different colours such as red, yellow and green, this is one soup that I wouldn’t mind having even back home. It’s flavourful and filling at the same time. What more can you ask for really?
Ayran
Okay, so Ayran isn’t exclusively Turkish. Although, the frothy buttermilk found across the country is something you can’t stop having once you start. This was especially true in Anatolia when the temperatures were in the late 30s and a cup of salted buttermilk was the best thing you could ask for with your meals.
Boza
Readers of Orhan Pamuk’s A Strangeness In My Mind will have intimate knowledge of boza, a drink I tried to find across Turkey and barely got a chance to taste. Mostly available during the months of winter, boza is made from millet, water and sugar that is allowed to ferment, making it slightly alcoholic in nature. It’s a drink that holds you in good stead when the weather is cold outside and is served with roasted chickpeas called Leblebi. Boza is a bit of an acquired taste, my guide during my coffee tour in Istanbul told me before giving me a small sample of it.
Salep
I had a bit of Boza but I drank a cup full of Salep, a milk and flower-based hot drink made from wild orchids. Doesn’t that make you want to taste the drink right away? Well, I certainly wanted to try it but couldn’t find it anywhere except at the top of a mountain in Bursa. Like Boza, Salep is only available during winter so it made sense that I had Salep at an elevation of 8000 feet in the Uludag mountains with near-freezing temperatures. I think I had built up too much expectations from Salep, which is probably why I didn’t enjoy it so much; or maybe it takes getting used to like Boza.
Kahve
Turkish coffee is an institution in itself. I have indulged in Kahve, as it is called locally, everywhere possible and have yet to tire of it. Made from unground beans and served in miniature coffee cups, Turkish coffee is strong, pungent and definitely not for the weak of heart. Most places serve the local legend Kurukahveci Mehmet Efendi coffee that will quickly become your favourite once you get to taste it too.
Cay
Not to feel too bad for tea lovers, Turkey also specializes in Cay, pronounced much like the Indian chai. In terms of taste, the duo is on completely different planets though. Turkish tea is always black, served in specific glasses and is made using a double teapot (called Caydanlik). Essentially, tea is made first and then allowed to rest in the second pot to absorb flavours. Of course, one only needs to taste it to know just how special tea and tea culture in Turkey is.
Tursu Suyu
Tursu Suyu is tangy and sour beyond belief but is still unmissable for how delicious and healthy it isIf you went to Eminonu pier in Istanbul and simply returned after having just the fish bread, then sorry to say, you missed a real tongue twister. Tursu Suyu is a highly tangy, salty and sour juice made from pickled veggies like beet, carrots, onion, pepper, garlic whose memory will stay with you much after you’ve had your first drink. Cheap and healthy, this quickly my drink of choice at least once a day during my stay in Istanbul.
Salgam
Salgam is a drink made out of carrot juice that is often served with Raki as a measure to prevent hangovers. While the word means turnips in Persian, Turks prefer to make Salgam with carrot juice that are salted and spiced to give an extra bit of kick. Of course, I’d choose Tursu Suyu over Salgam given a choice.
Raki
Oh Raki. So much has been written about Turkey’s official drink and unofficial national export that I am not sure what else I can add. (Feel free to borrow any of Pamuk’s books if you feel like a Raki noob) I had my taste of the grape-based drink at the airport lounge and must say it was severely strong. I wouldn’t recommend Raki to be had out of the bottle for normal drinkers as the Turkish seem to do with relative ease. In any case, keep a glass of Salgam handy if you’re on a Raki-drinking spree.
Ottoman Sherbet
The legacy of the Ottoman empire continues with the sherbets they patronisedThe Ottoman rulers spread the use of sherbet over alcoholic drinks throughout their empire including Turkey when they ruled the land. Their name, and the drink they left behind, still appears on menus in Istanbul with popular variants being rose, pomegranate and tamarind being hot favourites. A vinegar-based sherbet called Sikenbecin is also used widely in Turkey.
So, there you have it. These are the ten best drinks I had during my three-week jaunt across Turkey. Did I miss anything in particular? Which ones are your favourites? Do let me know in the comments below.
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