The Most Popular Turkish Beverages and Their History

Turkey boasts a rich cultural heritage, which is reflected in its diverse culinary traditions, especially its beverages. From aromatic teas to robust coffees, Turkish drinks offer a myriad of flavors that showcase the country’s history and social customs. Below is a look at some of the most popular Turkish beverages and their intriguing histories.

1. Turkish Tea (Çay)

Turkish tea, known as çay, is a staple in Turkish culture. It is typically brewed in a double teapot called a çaydanlık, allowing for a strong infusion of black tea leaves. This drink is more than just a beverage; it’s a symbol of hospitality. The tradition of tea drinking in Turkey dates back to the 19th century, but it gained popularity when tea cultivation began in the Black Sea region in the 1940s. Today, çay is enjoyed by millions and is often accompanied by small snacks or sweets.

2. Turkish Coffee (Türk Kahvesi)

Recognized by UNESCO as an Intangible Cultural Heritage, Turkish coffee holds a special place in the hearts of many. Its unique preparation method involves finely ground coffee beans mixed with water and sugar, then brewed in a special pot called a cezve. The coffee is served unfiltered, leaving a thick layer of grounds at the bottom of the cup. This tradition, which dates back to the Ottoman Empire in the 16th century, has become synonymous with social gatherings and is an integral part of Turkish hospitality.

3. Ayran

Ayran is a refreshing yogurt-based drink that is popular during the hot summer months. Made from yogurt, water, and salt, ayran offers a creamy texture and a tangy flavor. Its origins can be traced back to Central Asia, and it has been a staple in Turkish cuisine for centuries. Ayran pairs perfectly with various dishes, especially grilled meats, making it a favored accompaniment to meals.

4. Raki

Raki, often referred to as “lion’s milk,” is Turkey’s national alcoholic beverage. It’s an anise-flavored spirit that is traditionally diluted with water, turning it a milky white. Raki’s history dates back to the 14th century and it gained prominence in Ottoman times, where it became associated with meze culture—a selection of small dishes served alongside drinks. Raki is enjoyed in social settings, often accompanied by seafood and meze, making it a symbol of camaraderie among friends and family.

5. Salep

Salep is a unique, warm beverage made from the powdered tuber of the orchid species Orchis mascula. It is typically mixed with milk and sugar to create a creamy, thick drink often flavored with cinnamon. Traditionally consumed during the winter months, salep has deep-rooted links to Ottoman culture and was even included in royal banquets. Its popularity has surged in recent years, particularly in colder weather.

6. Boza

Boza is an ancient fermented beverage made from grains—typically bulgur or millet—mixed with water and sugar. This popular winter drink is thick and slightly sour, with a distinctive taste. The history of boza goes back to the early civilizations of the region, and it was a favored drink among Ottomans. Modern boza is often sold in street carts during the winter season, served with a sprinkle of cinnamon and chickpeas.

7. Şalgam

Şalgam is a fermented drink made from the juice of turnips and seasoned with spices. This distinctive beverage originates from the southern regions of Turkey, particularly the city of Adana. It is commonly served with raki and meze and is imbued with a tangy flavor that complements the richness of accompanying dishes. Şalgam's popularity has grown beyond regional boundaries, attracting a diverse audience.

In conclusion, the world of Turkish beverages is as flavorful and complex as its rich history and culture. Each drink tells a story and reflects the traditions of Turkey, from the bustling tea houses to the quiet corners of cafés where coffee is savored. Exploring these drinks offers a unique lens through which to appreciate Turkish customs and their significance in social interactions.