Rakı and Appetizers I

“Rakı” Turkey’s world famous “national” drink, which has a unique taste, is produced by twice distilling grape-derived suma and aniseed. For Turkish people, rakı has an importance much more than a simple drink. It is one of the main components of the Turkish traditional food culture.  We are calling it also as “Aslan Sütü” which means the "milk of the Leon" due to its white color. Its alcohol content is 45 %. This amount is quite high, and because of this, we are diluting it with water. Although some people prefer to drink it without adding any water as liquor after the dinner, traditionally it should be consumed with water during the dinner.

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According to Turkish culture, it is consumed with appetizers which are some particular dishes prepared especially for Rakı. During the dinner, Rakı is accompanied by these appetizers. Turkish people are calling these special dishes as “meze” and there are lots of types of them. Actually, every region of Turkey has its own typical dishes for Rakı, however it is clear that some types are the main components of the meal with Rakı. Generally for the dinner, all the foods are prepared and then chilled Rakı is taken from the fridge and everybody starts to have their meal. Turks are defining this traditional meal with appetizers and Rakı as "Rakı Sofrası". Let's look at to the appetizers in depth !

Haydari

Yoghurt, Mint, Garlic, Olive Oil

Havuçlu Yoğurtlu

Carrot, Yoghurt, Garlic, Mayonnaise, Olive Oil

Çerkez Tavuğu

Chicken breast, walnut, garlic, bread crust removed, milk

Russian Salad  (it is not typical dish of Turkish cuisine, however it is also prefered with "Rakı")

Mayonnaise, carrot, potato, peas, salt

Barbunya Pilaki (Barbunya Beans) Dried Beans, Tomatoes, Onions, Garlic, Carrot, Pepper, Olive Oil, 1 tsp of sugar, parsley It can be served with one slice of lemon.

Kadınbudu Köfte (Meat Balls with Rice) Minced meat of beef, rice, parley, onion, egg, flour, black pepper, salt

 Acılı Ezme (Turkish Style Hot Tomato Dip) Tomatoes, onion, parsley, olive oil, sumac, lemon juice, salt, pepper

Yaprak dolması (Rice with Vine Leaves) Rice, herbs, onion, parsley, vine leaves. Meatless fillings are cooked with olive oil and include raisins or currants, onion, nuts or pulses. 

Şakşuka Eggplants, peppers, tomatoes, potatoes, zucchini, garlic, tomatoe paste. All the vegetables are fried with oil and it is served with tomatoe souce. Optionally "vinegar" can be added.

Çiğ Köfte (Raw Meat Patty/Chee Kufta) Mincemeat such as veal, a grain called bulgur, chopped onions, tomato and pepper paste and spices, including mint and parsley.

It is a raw meat dish in Turkish, very similar to to a lesser extent to steak tartare. It is made with either beef or lamb, and usually served as an appetizer in Turkish cuisines.

We are using generally olive oil for the preparation of them. Besides these types, we really like to eat melon, white cheese (like Greek cheese ‘feta’), salad, pickle and white chickpeas with Rakı. This list can be much more longer thanks to rich Turkish cuisine.

Although in some countries, these kinds of drinks, which have high alcoholic content, are consumed after dinner as liquor we drink “Rakı” during the dinner and of course we are not consuming it with its 45 % alcoholic content. We are diluting it with some water, and it becomes much more drinkable. Some people prefer to use “mineral water” or “ayran” instead of using water as diluents. It should be served chilled or with ice. When it is mixed with water, the clear liquid takes on its famous white color. 

According to preference, alcohol content can be adjusted. You can drink “tek” or “duble”. Tek means when you fill one third of glass with only Rakı whereas “duble” means two third of glass. After you put your Rakı to your glass, water can be added on it. In addition you can have “sek” that means you are going to consume it as straight. 

 to be continued