Türk Kahvesi (Turkish Coffee)
Volumes have been written about Türk Kahvesi (Turkish Coffee): its history, its importance in social life and the ambience of the ubiquitous coffee houses. Without some understanding of this background, one might be surprised by the tiny brew with the unexpected coffee grounds at the bottom that an uninitiated traveller might accidentally chew.
First, do not swallow the coffee grounds, so sip your coffee wisely. Second, do not expect a caffeine boost with a shot of Turkish coffee – it’s not strong, it’s just thick. Thirdly, remember that as well as the freshly brewed coffee itself, the surroundings and the company are equally important – coffee is just an excuse to get together!
Çay (Tea)
Çay (Tea), on the other hand, is the main source of caffeine for Turkish people. It is specially prepared by brewing it over boiling water and serving it in small, clear glasses to show off the deep red colour and transfer the heat to the hand. Drinking tea is such an essential part of a working day that any interruption to the constant supply of fresh tea is a sure way to sacrifice productivity.
Tea Houses, Coffee Houses, Cafes with a View: A park without tea and coffee is unimaginable in Türkiye. Thus, every place with a view has a teahouse or a tea garden. These places can be under a plain tree overlooking the village or town square, on a hill with a majestic view of a valley or the sea, by a harbour, in a market, on a roadside with a picturesque view, by a waterfall or in the forest. Typical tea gardens in İstanbul include Emirgan on the European side, Çamlıca on the Anatolian side of the Bosphorus, the famous Pierre Loti Hill, and the tea gardens in Üsküdar.
Sherbet: Sherbet is a group of delicious drinks that are highly appreciated by the Turkish people. Sugar, honey, rose, various herbs and fresh fruits are boiled and then infused with water. It is also served to guests and neighbours, strengthening social ties. This type of drink is not only very healthy but also found its way into Italian cuisine during Ottoman-Venetian relations as “Sorbetto”.
Raki and Wine
When it comes to alcoholic drinks, Rakı, made from either grapes or sultanas, is the aniseed-flavoured alcoholic drink of the Türkiye. It is often served with seafood or meze, especially in Meyhanes. Another flavour whose history goes back a long way is wine. Many types of wine made from the grape varieties of the Anatolian countries delight and compliment gourmets