Raki, Meze & the Dining Culture

Raki — The Lion's Milk

Raki is the national drink of Turkey: an aniseed spirit (45% Vol.) that turns milky-white when diluted with water — hence the nickname Aslan Sütü (Lion's Milk). Raki is never drunk alone and never without food: it is inextricably linked to the Meze culture, the social dinner with many small dishes. A Raki evening is not a drinking binge, but a ritual of friendship and enjoyment — you drink slowly, eat a lot, and talk even more.

Meze — The Art of Small Dishes

Meze are cold and warm appetizers served with Raki — and often make up the entire dinner:

• Cold Meze: Hummus, Babaganuş (eggplant puree), Haydari (yogurt with herbs), Atom (spicy tomato paste), Sarma (stuffed vine leaves), Çoban Salatası (shepherd's salad).
• Warm Meze: Sigara Böreği (cheese rolls), Kalamari, Arnavut Ciğeri (Albanian liver), Midye Tava (fried mussels).
• Main Courses: Often fish — grilled Levrek (sea bass), Çipura (gilt-head bream) or the seasonal specialty. Or kebab variations.

The Meyhane

A Meyhane is the Turkish tavern — the place for Raki, Meze, and music. The best Meyhanes are found in Beyoğlu (Nevizade Street, Asmalımescit) and by the Bosphorus. The procedure: You sit down, the waiter brings a selection of Meze (you choose), along with Raki with ice and water. More and more plates keep coming. At some point, a Fasıl band (classical Turkish music) might play. The evening lasts 3–4 hours. Price: 20–40€/person (plentiful).