All across Turkey, it’s not only the regional dishes that delight the palate, but also the traditional beverages. Many of these drinks have been part of the table for centuries, while some are still known only in certain regions. Sweet, sour, salty… each one carries a cultural story.
Now it’s time to fill the glasses! Here are the 20 most traditional beverages of Turkey!
1. Turkish Coffee
Turkish coffee, which has become a symbol of culture, is a heritage that dates back from the Ottoman palaces to the present day. With its foam, its special pot (cezve), and the delight served alongside, this drink has turned into a ritual. In 2013, it was inscribed on the UNESCO Intangible Cultural Heritage list.
2. Ayran
A simple yet impressive combination of yogurt, water, and salt: ayran. Especially refreshing on hot summer days, this drink was widely consumed during the Ottoman era.
Note: Ayran in Turkish cuisine originates from the nomadic Turkish culture of Central Asia.
3. Boza
With the arrival of winter, the streets echo with the calls of “Bozaaa!” Made from millet semolina, boza was a beloved drink in the Ottoman palace cuisine. It is served topped with cinnamon and roasted chickpeas.
📜 Mythological Touch: According to some sources, the origins of boza trace back to “buza,” a healing drink from Central Asia.
4. Şalgam
An essential part of Adana cuisine, şalgam is made with purple and black carrots. It resembles pickle juice but is spicier and has a more intense flavor. It most commonly accompanies kebab meals.
👀 Ethnographic Note: Şalgam juice first emerged in the Taurus Mountains region.
5. Şalgam Lemonade (Çukurova Style)
This beverage, where sweet lemonade meets şalgam, is especially popular in the Adana and Mersin regions during the summer months. It offers both a refreshing and unique flavor experience.
6. Kefir
This probiotic drink, carried from the Central Asian Turks to the present day, is especially known for strengthening the immune system. Today, it has become popular in the modern world, but its origins date back much further.
7. Salep
A winter essential. Made from orchid root, salep is served with cinnamon. It is both delicious and soothing for the throat.
8. Apple Tea
Although it is mostly served to tourists today, this tea made from apple peels has ancient roots in Anatolia. A natural source of vitamin C.
9. Basil Sherbet
With its striking purple color, basil sherbet is one of the sherbets frequently served in Ottoman cuisine. Made with the basil plant, this beverage aids digestion.
📜 Etymology: “Reyhan” is of Arabic origin and means “pleasant scent.”
10. Carob Molasses
Known as a “natural source of energy,” carob is commonly used along the Mediterranean coast. It has a molasses-like consistency and is consumed either mixed with water or directly.
11. Rosehip Tea
Rosehip tea, especially prepared in rural areas during winter, is rich in vitamin C. It is both delicious and supportive of the immune system.
12. Raisin Compote
A traditional complement to Ramadan tables. It is prepared with dried raisins, water, and a small amount of sugar. A simple and light beverage.
13. Sour Cherry Syrup
This crimson-colored, slightly tart syrup is a tradition inherited from the Ottomans. While it is served as a refreshing drink during summer, it used to be an essential beverage on iftar tables.
14. Tamarind Sherbet
One of the most prized beverages of the Ottoman palace cuisine. With its sweet and sour flavor, it was the star of iftar tables. The tamarind fruit is known for aiding digestion.
Mythological Reminder: In India, this fruit was known as the “date of the lion” and symbolized abundance.
15. Rose Sherbet
Elegant, just like its name. Made with Isparta roses, this sherbet was traditionally served as a welcome drink to guests during the Ottoman period.
Etymology: “Sherbet” is of Arabic origin and means “a thing to drink”; the rose symbolizes love and aesthetics.
16. Pomegranate Molasses Sherbet
Pomegranate is a symbol of abundance. With its sour, sweet, and tangy flavor, it offers both health benefits and taste. It is still homemade, especially in the southern provinces.
17. Ginger Juice
This beverage, used to boost immunity during the winter months, is an important part of traditional herbal teas in Anatolia. It is especially consumed with lemon.
18. Yogurt Soda (Yozgat Style)
A somewhat unusual but much-loved combination: yogurt and soda! Those who try this drink either love it or never drink it again 😄
19. Walnut Water
This drink, made by soaking walnut kernels in water, is known for its mildly bitter taste. It is common in the Black Sea and Eastern Anatolia regions.
20. Verjuice (Unripe Grape Juice)
This sour drink made from unripe grapes (verjuice) is a refreshing alternative in the summer. It is one of the unique flavors of Aegean cuisine.
Traditional Turkish beverages appeal not only to our taste buds but also to our cultural memory. Carrying traces of the past in every sip, these drinks bring not only flavor but also meaning to our tables.