Turkish Beverage Culture

Turkish Beverage Culture

Turkish Drinks
Non-Alcoholic Ayran Hoaf Koruk suyu ra Sahlep Boza Limonata erbet Lohusa erbeti algam Turu suyu Alcoholic

Kmz Kefir Rak Beer

Turkish Drinks
Non-Alcoholic Ayran Hoaf Koruk suyu ra Sahlep Boza Limonata erbet Lohusa erbeti algam Turu suyu Alcoholic

Kmz Kefir Rak Beer

Yerel Scak ecekler

Scak

Trk Kahvesi
Trk ay

Timeline:

BYK HUN MPARATORLUU M.. 204 - M.S. 216

BATI HUN MPARATORLUU 48 - 216

AVRUPA HUN MPARATORLUU 375 - 454

AK HUN MPARATORLUU
420 - 562

GKTRK MPARATORLUU 552 - 743

AVAR MPARATORLUU
565 - 803

HAZAR MPARATORLUU
651 - 983

UYGUR DEVLET
744 - 1335

KARAHANLILAR DEVLET

940 - 1040

GAZNELLER DEVLET

963 - 1183

BYK SELUKLU MPARATORLUU 1040 - 1157

HARZEMAHLAR DEVLET 1157 - 1231

ALTINORDU DEVLET

1236 - 1502

BYK TMUR MPARATORLUU

1368 - 1501

BABR MPARATORLUU
1526 - 1856

OSMANLI MPARATORLUU 1299 - 1922

TRKYE CUMHURYET DEVLET 1923 -...

Kmz

Kmz, also spelled kumis or koumiss in English, is a fermented dairy product traditionally made from mare's milk.
The drink remains important to the peoples of the Central Asian steppes, of Turkic and Mongol origin: Bashkirs, Kazakhs, Kyrgyz, Yakuts, Mongols.. It was also consumed by Baltic, Hungarian tribes. Kumis is a dairy product which is produced from a liquid starter culture,

Because mare's milk contains more sugars than the cow's or goat's milk Kmz has a higher, though still mild, alcohol content.
Even in the areas of the world where kmz is popular today, mare's milk remains a very limited commodity.

History of Kmz
Kmz is an ancient beverage. Herodotus, in his 5th century BC, describes the processing of mare's milk:
In the West, Kmz has been touted for its health benefits, as in this 1877 book also naming it "Milk Champagne". Toward the end of the 19th century, kumis had a strong enough reputation as a cure-all to support a small industry of "kumis cure" resorts, mostly in southeastern Russia, Strictly speaking, kumis is in its own category of alcoholic drinks because it is made neither from fruit

nor from grain.

Technically, it is closer to wine than to beer because the fermentation occurs directly from sugars, as in wine (usually from fruit), as opposed to from starches (usually from grain) that had been first worted to be converted to sugars, as in beer.
But in terms of experience and traditional manner of consumption it is much more comparable to beer.

Production of Kmz
Industrial-scale production of kumis generally uses cow's milk, which is richer in fat and protein but lower in lactose than the milk from a horse. Before fermentation, the cow's milk is fortified in one of several ways. Sucrose may be added to allow a comparable fermentation.

Another technique adds modified whey in order to better approximate the composition of mare's milk.

Production of Kmz
Kmz is made by fermenting raw unpasteurized mare's milk over the course of hours or days, often while stirring During the fermentation, bacteria acidify the milk, and yeasts turn it into a carbonated and mildly alcoholic drink. Traditionally, this fermentation took place in a horse-hide container, which might be left on the top of the yurt and turned over on occasion, or strapped to the saddle and joggled around over the course of a day's riding. In modern controlled production, the initial fermentation takes two to five hours at a temperature of around 27 C this may be followed by a cooler aging period.

The finished product contains between 0.7 and 2.5% alcohol.

Kmz itself has a very low level of alcohol, comparable to small beer.

Serving of Kmz
It is milder in alcoholic content than beer and is usually consumed cold. Kmz is very light in body compared to most dairy drinks. It has a unique, slightly sour flavor with a bite from the mild alcoholic content. Kmz is usually served cold or chilled. Traditionally it is sipped out of small, handle-less, bowl-shaped cups or saucers, called piyala. The serving of it is an essential part of Kyrgyz hospitality on the yaylak or high pasture, where they keep their herds of animals (horse, cattle, and sheep) during the summer phase of transhumance.
One custom that may be disturbing to the visitor's notions of hygiene is that of pouring the dregs of each cup back into the kumis storage container. That way, none is wasted, and the hostess assures herself that there will be enough for future visitors.

Boza

History of Boza
the Boza won recognition in our country as a national non-alcoholic drink a lot earlier than all other non-alcoholic beverages.
For many decades it found a place in the everyday life of the people not only as a drink, but as an auxiliary foodstuff. It is considered that the boza is of Persian-Turkish origin and from there it spread around other countries.

Boza was initially begun to be made by the Central Asian Turks in the 10th century. Later on, it spread to the Caucasus and the Balkans. It enjoyed its golden age under the Ottomans, and boza making became one of the principal trades in towns and cities from the early Ottoman period. Until the 16th century boza was drunk freely everywhere, but the custom of making the so-called Tartar boza laced with opium brought the wrath of the authorities down on the drink, and it was prohibited by Sultan Selim II (15661574). He describes a type of non-alcoholic sweet boza of a milk white color made for the most part by Albanians.

History of Boza
In the 17th century Sultan Mehmed IV (16481687) prohibited alcoholic drinks, in which category he included boza, and closed down all the boza shops.

The 17th century Turkish traveler Evliya elebi tells us that boza was widely drunk at this time, and that there were 300 boza shops employing 1005 people in Istanbul alone. At this period boza was widely drunk by janissaries in the army. Boza contained only a low level of alcohol, so as long as it was not consumed in sufficient quantities to cause drunkenness, it was tolerated on the grounds that it was a warming and strengthening beverage for soldiers. As Evliya elebi explained, 'These boza makers are numerous in the army. To drink sufficient boza to cause intoxication is sinful but, unlike wine, in small quantities it is not condemned.

History of Boza
In the 19th century the sweet and non-alcoholic boza preferred at the Ottoman palace became increasingly popular, while the sour and alcoholic type of boza went out of favor. In 1876, brothers Haci Ibrahim and Haci Sadik established a boza shop in the Istanbul district of Vefa, close to the then center of entertainment, Direkleraras. This boza, with its thick consistency and tart flavor, became famous throughout the city, and is the only boza shop dating from that period still in business today.

The firm is now run by Haci Sadik and Haci Ibrahim's great- greatgrandchildren.

Production of Boza
The boza has many valuable qualities as a beverage and a foodstuff.
The production at first was carried out in open cauldrons and was pretty primitive. The now-existing technology was built upon a long production process, hard manual work, poor hygienic conditions and low output. For the production, for example of 150 litters of boza, were necessary about 20 25 hours. Thus, the boza brewing used to be a purely artisan product until 1946, when was the beginning of its production from rye and closed apparatus autoclaves, with indirect and direct steam at high temperature and great pressure.

Salep

Turkish: salep, Arabic: salab, Albanian: salep, Azerbaijani: shlb, Hebrew: sakhleb, Greek: salepi, Serbian: /salep, Bosnian:
Salep was a popular beverage in the lands of the Ottoman Turkish Empire. Its consumption spread beyond there to England and Germany before the rise of coffee and tea and it was later offered as an alternative beverage in coffee houses. In England, the drink was known as "saloop". Popular in the 17th and 18th centuries in England its preparation required that the salep powder be added to water until thickened whereupon it would be sweetened then flavored with orange flower or rose waters.

Substitution of British orchid roots, known as 'dogstones', were acceptable in the 18th century for the original Turkish variants.

Production of Salep
The beverage Salep is now often made with hot milk instead of water, and is sometimes referred to as Turkish Delight, though that name is more commonly used for lokum.

Other desserts are also made from salep flour, including salep pudding and salep ice cream. The Kahramanmara region of Turkey is a major producer of sahlab known as Salepi Mara.
The popularity of Salep in Turkey has led to a decline in the populations of wild orchids. As a result it is illegal to export true salep out of the country.

Thus, many instant sahlab mixes are made with artificial flavoring. The Ancient Romans also used ground orchid bulbs to make drinks, which they called by a number of names, especially satyrion and priapiscus. As the names indicate, they likewise considered it to be a powerful aphrodisiac. Salep is consumed, and it is usually sold on the streets as a hot beverage during the cold months of the year.

History of Salep
Salep from Arabic: salab, is a flour made from grinding the dried tubers of the orchid genus Orchis (including species Orchis mascula and Orchis militaris).
These tubers contain a nutritious starch-like polysaccharide called glucomannan.

Salep flour is consumed today in beverages and desserts, in places that were formerly part of the Ottoman Turkish Empire. The term salep may also refer to any beverage made with the salep flour.

Salep
Salep'in FAYDALARI nelerdir? SALEP insan salg iin ifal bitkilerdendir. SALEP ggs yumusatr, ksrk ve bronit icin yararldr. Barsaklara iyi gelir. Zihnin alma gcn arttrr, kalbi kuvvetlendirir, barsak solucanlarnn dsrlmesine yardmc olur vucudun snmasn saglar.

Kefir

Kefir (pronounced /kfr/ k-feer [1]) (alternately kefrs, keefir, kephir, kewra, talai, mudu kekiya, milk kefir, blgaros) is a probiotic fermented milk drink made with Kefir Grains that originated with shepherds of the North Caucasus region, who discovered that fresh milk carried in leather pouches would occasionally ferment into a carbonated beverage.
It is prepared by inoculating cow, goat, or sheep's milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed. Marco Polo mentions kefir in recounting his travels.

Kefir means foam in Turkish. Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars, and this symbiotic matrix forms "grains" that resemble cauliflower. For this reason, a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grains.

Kefir grains contain a water soluble polysaccharide known as kefiran, which imparts a rope-like texture and feeling in the mouth; appear in hues ranging from white to yellow; and usually grow to the size of walnuts (although rice-grain-sized grains have been known to develop).

Fermentation
Traditional kefir is fermented at ambient temperatures, generally overnight. Fermentation of the lactose yields a sour, carbonated, slightly alcoholic beverage, with a consistency similar to thin yogurt. Kefir fermented by small-scale dairies early in the 20th century achieved alcohol levels between 1 and 2 percent, but kefir made commercially with modern methods of production has less than 1% alcohol, possibly due to reduced fermentation time.

Variations that thrive in various other liquids exist, and they vary markedly from kefir in both appearance and microbial composition.
Water kefir (or kefir d'acqua) is grown in water with sugar (sometimes with added dry fruit such as figs, and lemon juice) for a day or more at room temperature.

Beer

arap

Rak

Ayran

Hoaf

algam

erbet

erbet
Amber erbeti Antep fst erbeti Badem erbeti Brtlen erbeti Mevlit erbeti, Dn erbeti Lousa erbeti ilek erbeti eftali erbeti Kays erbeti Kzlck erbeti Kuburnu erbeti Dut erbeti Portakal erbeti Mandalina erbeti Turun erbeti Gl erbeti Fulya iei erbeti Meneke erbeti Frenk zm erbeti Koruk erbeti Nar erbeti Zambak erbeti Keiboynuzu erbeti de erbet

Koruk Suyu