Rakı
It is said that Greek winemakers in Asia Minor were the first to produce rakı—the anise-flavored spirit distilled from fermented grape pomace. However, it was in Türkiye that raki was heavily popularized, which led to a monopolization of its production in 1923.
Most modern-day rakı varieties are based on the use of fermented grapes, raisins, or dried figs, which are mashed, then fermented and distilled in copper columns. The drink is then diluted and combined with anise or optionally fennel seeds in a mixture that would later be distilled into rakı.
In both Türkiye and Greece, rakı is a communal affair, traditionally enjoyed along small meze dishes. It is usually poured into kadeh glasses, with the optional addition of ice-cold water or ice. When mixed with water, rakı turns milky white, which led to a creation of its colloquial name, aslan sütü or lion’s milk.
Part of
Mamoulia
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Serve with
Beyaz Peynir
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