Içecek (= Drink)

Ayran

Ayran is a drink made from yogurt, water and salt. It is the drink with the longest history in Turkish culture that the nomadic Turkic people in Central Asia prepared. Ayran is considered very healthy in Turkey. This is due to the fact that Ayran mitigates or neutralizes bacteria in meat dishes, which was important for the early nomadic peoples. The origin of the Ayran cannot be classified in time. The geographical roots are also controversial. There are many indications that Ayran has its origins in the Caucasus and the Anatolian region. It may have been discovered by nomadic Gök Turks who ruled between the Caspian Sea and Manchuria between 552 and 745 AD. These mixed soured yogurt with water and thus received the refreshing drink based on yogurt. In the course of the Islamization of the Turkic peoples, Ayran primarily replaced the slightly alcoholic milk drink Kumys (fermented mare's milk). The Turkic people spread the drink under the Armenian name "Tan" and brought it to Russia. There you can get carbonated and non-carbonated tan. Other variants made from goat milk, with dill, cucumber juice or other herbs were added. India and Pakistan drink the "Lassi" and Afghanistan the "Dugh". Liquid yoghurt has even penetrated into the Ottoman Empire and is called "Dhallë". In 2013, Ayran was declared the national drink of Turkey.

Advantages:
o Ayran contains very few calories, e.g. Buttermilk and fruit yoghurt drinks
o In contrast to other yoghurt drinks, Ayran does not need any added sugar
o Since the yoghurt is mixed with water, Ayran contains little lactose and is therefore better tolerated by many people
o The lactic acid bacteria it contains have a probiotic effect and promote healthy intestinal flora.
o Sodium and potassium support the transmission of nerve impulses and are essential for our muscle work
o Calcium and phosphorus build up and strengthen bones and teeth
o The salt ensures that the body's salinity is balanced again, especially after exercising or sweating heavily in hot countries

Çay

Çay (= tea) is an important part of Turkish culture and, despite the country's long history of coffee consumption, is the most frequently consumed hot beverage. Offering tea to guests is part of Turkish hospitality. Tea is most often drunk in households, shops and especially in the tea house, a social meeting point for men. China is of course to be mentioned as the origin for the origin. One indication is the Turkish name "Çay", which is very similar to the old Chinese term "Cha". The Ottomans first tried to get the tea seeds to sprout in Bursa in 1888. The climate there was unsuitable. A few researches and experiments later, the Black Sea coast was chosen as the cultivation area. There is more rain there than in the other regions of Anatolia and the climate is milder. So it happened that the first successful tea cultivation in Rize began in 1935. The Chinese plant Camellia Sinensis is the origin of black tea, whereby tea blends make up the character of Rize-Çay.

Tea only became the most widely consumed drink in Turkey at the beginning of the 20th century. It was initially considered an alternative to coffee, which was expensive and sometimes unavailable after the First World War. After the loss of coffee-growing areas in Yemen due to the fall of the Ottoman Empire, coffee became an expensive import item. At the initiative of the founder of the republic, Mustafa Kemal Ataturk, the Turks turned more to tea, which was easier and more sustainable to source from domestic sources. Today Turkey is one of the 5 largest tea producing countries with 270,000 tons. With an average consumption of around 3.5 kg of tea per capita in 2016, Turkey was one of the largest tea consumers in the world.

Turkish tea is usually prepared using two jugs stacked on top of one another, called Çaydanlık, which was specially developed for making tea. Water is brought to a boil in the larger lower kettle and the smaller upper jug ​​is filled with several spoons of tea leaves; then a smaller portion of the water is used to infuse and infuse the tea to get a very strong tea. When the tea is served, the remaining water is used to dilute the tea on an individual basis, so that every tea drinker can choose between "koyu" (= strong, literally dark) or "açık" (= weak, literally light). Turkish tea is traditionally offered in small tulip-shaped glasses, which are usually held on the edge to protect the fingertips from the heat, as the tea is served at the boil.

Kahve

Kahve (= Turkish mocha) has a very long tradition and describes the method of preparing, cooking and serving coffee discovered by the Turks. It has a unique identity and tradition with its special taste, foam and aroma, as well as in cooking and serving. In 1517, the governor of Yemen, Özdemir Pascha, brought coffee to Istanbul. Thanks to the new Turkish preparation method, the coffee was carefully roasted, ground very finely, boiled in jugs and jugs, added sugar at will, brought to the boil and served in small cups. There is a short wait for the coffee grounds to sink to the floor before drinking. Depending on the amount of sugar, there are different names for the kahve: "sade" (= without sugar), "az şekerli" (= with little sugar), "orta" (= medium sweet), "şekerli" (= sweet). There is a lot of foam only if you use good coffee. Without foam it is not Turkish mocha!

It was only with this new method of preparation and cooking that it got its exceptional taste and unique aroma. Thanks to the coffee houses that first opened in Tahtakale and quickly spread throughout the city, people got to know coffee. The coffee houses, where books and beautiful writings were read, chess and backgammon were played, poetry and literature discussions were held at all times of the day, and the coffee culture shaped social life during this time. The coffee that has taken its place in the palace kitchen and in the houses has now been consumed in large quantities. In a short time, the taste and reputation of Turkish coffee, thanks to the merchants and travelers, as well as the Ottoman ambassadors, first captured Europe and then the world. The special preparation of Turkish mocha in a cezve "Ibrik" is a UNESCO World Heritage Site due to its long history.

A Turkish proverb says "A coffee, 40 years of memory" and means: If the coffee was good, you won't forget who you drank it with for 40 years.

Properties:
o It is the oldest coffee making method in the world
o It is the type of coffee that keeps its taste longest thanks to its soft and velvety foam
o Thanks to this delicious foam, which can last for a few minutes, it stays hot for a long time
o Since it is served in a thin-walled cup, it cools down more slowly than other types of coffee and therefore offers longer-lasting coffee pleasure
o With its dense syrup-like consistency, it stimulates the taste buds in the mouth and stays in memory for longer
o It is more viscous, softer and more aromatic than other types of coffee
o It is unique because the coffee is still in the cup and settles on the floor and therefore does not need to be filtered and sieved
o Since sugar is added during preparation, you no longer have to sweeten later, as with other types of coffee
o It is digestible because the coffee grounds settle on the bottom of the cup and are not drunk
o Although it is drunk frequently, it does not cause bloating because the amount is small
o A glass of water is offered with the Kahve to remove the previous aromas in the mouth. This unfolds the unique taste of the coffee

A centuries-old tradition is still maintained in almost every family today. Before getting married, the groom and his parents are invited to the future bride's house. They all drink a mocha together. The coffee is made by the bride. For the bride, it's about making coffee with as much foam as possible. The whole should testify to their skill and hard work. She can add as much salt as she likes into the groom's cup. The whole thing is a kind of test. Everyone looks at his expression while drinking. If he grimaces too much, he is considered not adaptable. As a result, the bride knows and should consider the matter again before getting married. In Turkey, adaptability is a sign of good character. If he puts the cup on the side, he is not the right partner anyway.

Salep

Salep is a typical winter drink in Istanbul and on the Aegean coast of Turkey. The recipe made from dried powder of orchid bulbs, cinnamon and milk originally comes from the Ottoman palace kitchen. Today it is a good alternative to a warm glass of tea, cocoa or coffee in winter. Salep is not only a drink that has sweetened the palate in Anatolia for centuries, but was also used as medicine for the first time during the Hittite period. The power is hidden in the tuber of many types of orchids. After the tuber is boiled with milk or water, it is ground and prepared for consumption. With the birth of Islam and recognition as a religion, the ban on alcohol made this non-alcoholic drink even better known. Salep is appetizing, aphrodisiac, relieves symptoms of paralysis and expectorant. In the past, the drink was also said to have an influence on the gender of the unborn child. At the time of the Ottomans, Salep was mentioned in notebooks, after which pastes were cooked every year for the sultans. Salep has spread to the Balkans and the Middle East, which over time remained under Ottoman rule and are still known as a drink today. The plant was on the verge of extinction due to various threats from urbanization, industrialization, overgrazing and fire. The bulbs of the orchids were therefore placed under international protection.

Şalgam

Şalgam, actually Şalgam Suyu (= turnip juice) is an alcohol-free, acidic and spicy drink made from vegetables that is slightly salted. The drink is particularly popular in the city of Adana and in southern Turkey as an accompaniment to spicy dishes. However, it is widespread throughout Turkey and is also consumed as a soft drink and with other dishes (mostly meat). Şalgam traditionally consists of the juice of fermented beets, today often mixed with the juice of beetroot and carrots, and is mainly produced in private households or family businesses. For this purpose, the crushed vegetables, similar to sauerkraut, are subjected to lactic acid fermentation after the addition of yeast, salt, sometimes also chickpeas or garlic and water, and the liquid is then strained. Salgam is served cold in a glass, sometimes with pieces of fermented beet. Şalgam is usually available in a spicy and a mild version.

Advantages:
o It is appetizing and aphrodisiac
o It contains lactic acid. It is therefore good for the stomach and liver and makes digestion easier
o Due to its calcium, potassium and iron content, it strengthens the bones and teeth
o It removes toxins from the body and lowers cholesterol
o Against rheumatism, swelling of the joints, kidney stones and abscesses
o Cleans the lungs and bronchi and is good against sore throat

Şerbet

It is believed that Şerbet (= sorbet) came from Iran. Şerbet, of which there are many different varieties, has been drunk for refreshment for hundreds of years before the discovery of modern beverages, especially in warm Eastern civilizations. It also reached western civilizations during the time of the Ottoman Empire. The sweet taste of Şerbet is difficult to describe because the drink is made from up to 40 different spices. These include, for example, cloves, rose water, sandalwood, bitter oranges, chia seeds and cinnamon. In the Ottoman period, Şerbet was distributed to the guests who came to visit when the children of Sultans were born. In particular on the third day of birth, there was a custom to send Şerbet to the Grand Vizier. Şerbet was filled into vessels made of various materials such as gold, silver or crystal and presented to the guests. Today, erberbet is drunk in some regions when couples get engaged. This tradition continues after marriage or after circumcision.

Boza

Boza is a Turkish beer made from millet with a sweet, sparkling taste and a light alcohol content of around 1%. Similar alcoholic beverages have been available throughout Asia Minor since ancient times. However, it is believed that nomadic tribes brought the original form of Boza to Turkey. For example, the Seljuks knew a beer-like drink called Bekni. Boza production was an important trade in the Ottoman Empire and many breweries and Bozahâne (= drinking halls) were built. The Boza was also the body drink of the Janissaries. In times of war, a Bozacı - a Boza manufacturer - always followed the troops and thus ensured supplies. Under Mehmed IV, all alcoholic beverages, including the low-percentage Boza, were banished - if not successfully - without further ado. With the Ottoman rule, the Boza came to the Balkans, where it became known particularly in Bulgaria and Romania as боза and bragă, respectively, and Boza street vendors were part of the city's street scene. Since many of these street vendors were Albanians, it is believed in Bulgaria that Boza is an Albanian drink. There is a monument in honor of Boza street vendors in Bulgarian Radomir, which was one of the centers for the production of Boza in the 18th century. Also in the Middle Eastern Ottoman provinces such as B. Egypt Boza was consumed. There it is partly brewed with a higher percentage (up to 7%) and partly a similar liquorice-based drink is called Boza. The Arabic slang for Boza is said to have later resulted in the English slang name Booze for alcoholic beverages. Famous is a Boza tavern in Istanbul, Vefa Bozacısı, which is said to produce one of the best Istanbul Bozas, which tasted the Ottoman palace and not least Mustafa Kemal Ataturk. In contrast to the often quite acidic and thin version (e.g. in Bulgaria or Albania), this version of the Boza is thicker and sweeter. It is also often eaten with roasted chickpeas, which can be bought in a shop across the street.

Hardaliye

In Kırklareli, it is a popular non-alcoholic drink made by fermentation of red grapes by adding crushed mustard seeds and benzoic acid with a distinctive pleasant taste and smell. Black mustard seeds give the product its name and flavor and ensure that the product is preserved and does not turn into wine. Sometimes cherry leaves are also added to the grapes. At the end of the fermentation it can be bottled and consumed fresh. If kept cold, it can be stored and drunk for up to 3 years. The Turkish father Mustafa Kemal Ataturk, who visited the city of Kırklareli on December 20, 1930, drank hardaliye, liked it very much and asked the people of Kırklareli to make it a national drink. Hardaliye is high in nutritional value as it is made from grapes and is a fermented product. Hardaliye's raw materials are grapes, which are rich in flavonoids and phytochemicals. Flavonoids act as cancer-inhibiting radicals. They penetrate cancer cells and provide a natural defense mechanism against disease by stopping cell division processes. In addition to blocking cancer cells, flavonoids also reduce heart disease by acting as antioxidants, and prevent heart attacks by preventing formations that damage blood vessels.