Raki Glasses, Istanbul, Set of 6

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Suma mixed ( grape pomace) and pungent anise-flavored Raki ( Ra-kıh) is a clear brandy mostly made from grapes or raisins which has its own distinctive taste. The second distillation is the key to the success of this national drink. Also, getting drunk yourself is not part of a Raki gathering; you are meant to get drunk with your friends and family while letting your feelings do the talking. A Gathering and A Talk Keep in mind, the purpose of that table is to enjoy the spirit of sharing with our loved ones, to have fun and laughter with them. So, don’t let it make you feel tired, get you drunk or away from the table, but follow its tradition that strengthens the bonds between husband and wife or between family members. On such nights, the raki gathering becomes a kind of group therapy session in which a friend shares his or her troubles, you offer your own wisdom in return and everyone takes an occasional break from the intensity for a wider discussion on the meaning of life. Turkish Raki differs from Greek Ouzo for carrying less aniseed type; the distillation process for both is similar. Still, the main difference is the volume of alcohol, where Raki is twice stronger than Ouzo.

Kahl, Thede; Kreuter, Peter Mario; Vogel, Christina, eds. (2015). Culinaria balcanica. Frank & Timme GmbH. p.85. ISBN 9783732901388. Both theories are acceptable. It may surprise some that its most common name is derived from the Arabic word عرق [ʕaraq], which means distilled. The theory is that Arak means "sweat" in Arabic and Araki means "that which makes you sweat". Sometimes when you drink too much raki you sweat and when raki is distilled it falls like drop by drop so the name may come from Arabic In summer, rakiya is usually served ice cold, while in winter it's served "cooked" (Serbian: кувана / kuvana or грејана / grejana, Bulgarian: греяна ( greyana), Croatian: kuhana, rakiya (also called Šumadija tea in Serbia). Rakiya is heated and sweetened with honey or sugar, with added spices. Heated in large kettles, it is often offered to visitors to various open-air festivities, especially in winter. It is similar to mulled wine, as weaker brands of rakiya are used (or stronger ones diluted with water).However, the main event of the raki table is its spirit. Turks set the raki table only with their true friends. A raki table is set up for a celebration, entertainment, or for sharing bad news or love pain with friends. Those who are troubled can relax by drinking raki with their close friends and sharing their troubles and sorrows. In addition, raki is drunk in slow gulps with conversation. While sipping your raki slowly, you will taste the flavor of the meze (appetizers). Turkish Raki Glasses

And now you sip. That mesmerizing aniseed smell might seem strange at first, but it soon becomes pleasurable. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie.

Experience Turkish Raki for Yourself

At the end of the Orthodox Christian burial service, at the exit from the cemetery, visitors are offered a piece of soda bread ( pogača) and a glass of rakia. When drinking "for the soul" of the deceased, one spills some rakia on the ground, saying "For the peaceful rest of the soul", before drinking the rest.

There are drastic licensing restrictions that the state imposes on raki distillation. Therefore there are only a few family businesses left in Crete that are legally allowed to distil raki. Kasani owners are allowed to burn raki for their own use for 48 hours, with a legal limit of 400 liters. However, fees must also be paid for this personal use. This regime results in widespread illegal distillery with very severe penalties and the closure and confiscation of the kasani. Facts about Raki Raki or rakı ( / r ɑː ˈ k iː/, / r ɑː ˈ k uː/, / r ɑː ˈ k ɜːr/, Turkish pronunciation: [ɾaˈkɯ]) is an unsweetened, occasionally (depending on area of production) anise-flavoured, alcoholic drink that is popular in Iran, Turkic countries, and in the Balkan countries as an apéritif. It is often served with seafood or meze. It is comparable to several other alcoholic beverages available around the Mediterranean and the Middle East, such as pastis, ouzo, sambuca, arak and aguardiente. In Turkey, it is considered a national drink. Some distillates can be selected and aged in oak barrels for several years to give them the properties of spices, dried fruits, vanilla, chocolate, smoke aromas, leather notes, barrel wood aromas, etc., depending on the type of raki and the aging conditions. The Cretan raki, originally called tsikoudia in Crete, is the same in production and taste as tsipouro, the pomace brandy known in Greece. Raki is the drink served on Crete on almost every occasion. This Cretan drink is as a symbol of friendship and nobility and a sign of social communication. To put it simply, it's the national drink of the Cretans. It is served almost naturally after every meal and there is often the opportunity to drink raki.Raki is always consumed with chilled water – although some raki drinkers say ice diminishes the flavor of the drink. Whether celebration or commiseration spurred the raki gathering, the conversation follows a typical trajectory. Fruit spirits are known by similar names in many languages of the Balkans: Serbo-Croatian: rakija/ ракија; Albanian: rakia; Greek: ρακή, romanized: raki; Bulgarian: ракия, romanized: rakiya; Macedonian: ракија, romanized: rakija; Turkish: rakı (/rɑːˈkiː/, /rɑːˈkuː/, /rɑːˈkɜːr/). Similar drinks include sadjevec in Slovenia, țuică or pălincă in Romania, pálinka in Hungary, and pálenka in Slovakia and the Czech Republic.