Traditional Turkish Drinks: Recipes and Health Benefits

For centuries, Turkey has been a cradle of diverse cultures, and this rich heritage is reflected in the country’s wide variety of food and drinks. While carbonated and artificial beverages are commonly served with meals in many parts of the world, Turkey offers a unique range of natural and flavorful drinks such as ayran (a yogurt-based drink), şalgam (fermented turnip juice), and various traditional fruit and herb syrups. These beverages are not only refreshing but also known for their health benefits.

Traditional Beverages of Turkey

In addition to its rich and flavorful cuisine, Turkey offers a remarkable world of unique and delicious beverages. These drinks, deeply rooted in the country’s culture and history, provide a distinctive experience of taste and aroma. Among them, Turkish coffee stands out as the most iconic, enjoying worldwide fame as a symbol of hospitality and the nation’s long-standing traditions.

Alongside Turkish coffee, drinks like şalgam (fermented turnip juice), boza (a fermented millet beverage), and others are uniquely Turkish and have always captured the interest of foreign visitors. In the following sections, we will explore some of the most famous and beloved beverages of Turkey—drinks that are considered an essential part of any visit to the country.

Traditional Hot Turkish Beverages

On cold days or after a hearty meal, there’s nothing quite like a warm Turkish drink to comfort the soul. With their authentic and delightful flavors, these beverages reflect the warmth and hospitality at the heart of Turkish culture.

1.      Turkish Tea

Turkish tea (çay) is the most well-known beverage in Turkey and offers a distinct flavor not found anywhere else in the world. It plays an important role in daily life, served with meals, during gatherings, and in virtually every social setting.

Tea is also a symbol of friendship and hospitality. It is customary in Turkey to welcome guests with a warm smile and a glass of tea served in a small, tulip-shaped glass. The most famous variety of Turkish tea comes from the city of Rize, known for its exceptional quality and rich taste.

How to Make Turkish Tea

The traditional method of preparing Turkish tea begins by placing high-quality black tea leaves into a teapot. Freshly boiled water is then poured over the tea leaves. The teapot is placed over a samovar or a kettle of boiling water, allowing the tea to steep slowly. After approximately 10 minutes, the tea is fully brewed and ready to serve.

2.      Turkish Coffee

Turkish coffee (Türk Kahvesi) is another one of Turkey’s most iconic beverages. What sets it apart from other types of coffee around the world is the unique method of preparation. The influence of coffee on Turkish culture is so profound that annual coffee festivals are held across the country. In addition to the coffee itself, the beautifully crafted serving cups and the traditional copper pot known as the cezve are among the elements that fascinate tourists.

One of the most famous traditions associated with Turkish coffee is coffee fortune telling. Thanks to the grounds that settle at the bottom of the cup, many people use the patterns to read fortunes. Turkish coffee also plays a symbolic role in wedding customs: during the engagement ceremony, the bride prepares coffee for the groom's family. However, instead of sugar, she secretly adds salt to the groom’s cup. The groom’s reaction is observed closely—if he drinks the salty coffee without showing displeasure, it is seen as a sign of patience and good temperament.

How to Make Turkish Coffee

To prepare Turkish coffee, add one teaspoon of finely ground Turkish coffee and one cup of cold water per person into a copper cezve. Mix well. Place the cezve over low heat and let it warm slowly. Just before the mixture begins to boil, remove it from the heat. This creates a signature layer of froth on top, which is a hallmark of well-prepared Turkish coffee. Serve in elegant, small cups accompanied by a glass of water.

3.      Salep

Salep (Sahlep) is one of Turkey’s most beloved and flavorful beverages, especially cherished during the colder months. It is widely believed to help protect the body against common winter illnesses. Served warm, its creamy and aromatic taste rivals even a rich hot chocolate—and some would say it’s even better.

Salep is typically topped with a sprinkle of cinnamon and served in large mugs, making it a perfect drink to enjoy while strolling along the scenic shores of the Bosphorus (İstanbul Boğazı).

How to Make Salep

To prepare salep for four people:

·         Pour 3 cups of milk into a saucepan and add 2 teaspoons of sugar.

·         Heat gently until the milk is warm.

·         In a separate bowl, mix 6 teaspoons of salep powder with 1 cup of cold milk until smooth.

·         Slowly add the salep mixture to the heated milk, stirring continuously.

·         Bring to a gentle boil while stirring, until the mixture thickens.

·         Once ready, pour the hot salep into mugs, sprinkle cinnamon on top, and serve immediately.

Traditional Turkish Cold Beverages

On hot days, nothing is more refreshing than Turkey’s delicious and cooling drinks—each offering a unique taste deeply rooted in the country’s rich cultural heritage.

1.      Ayran

Ayran (Turkish Yogurt Drink), also known as Doogh, is one of the most iconic and widely consumed beverages in Turkey. Made with yogurt, water, and a pinch of salt, this simple yet nourishing drink is considered a staple, especially during summer and alongside meals.

Ayran is not only refreshing but also highly beneficial for digestion due to its probiotic properties. It’s commonly served plain or with a creamy foam on top and is an essential companion to many Turkish dishes, especially kebabs and döner.

In the summer heat, ayran is an excellent way to replenish sodium and stay hydrated, making it a popular choice to prevent heat exhaustion. A glass of cold, mint-flavored ayran is a revitalizing treat that captures the essence of Turkish summer.

How to Make Turkish Ayran

Preparing Turkish ayran is very simple:

·         Start by mixing yogurt with 1 cup of cold water in a bowl using a fork or whisk until smooth.

·         Add the remaining water and a pinch of salt, and stir again.

·         You can adjust the thickness according to your preference by varying the amount of water.

·         Classic Turkish ayran is often served with a sprinkle of dried mint. For a sparkling version, simply add some carbonated water to the mix.

2.      Boza

Boza is one of the oldest traditional beverages in Turkey, with a history dating back several centuries. Despite being served cold, it is typically consumed during the autumn and winter months. Boza is widely recognized thanks to the street vendors who have traditionally sold it at night in copper jugs, calling out in the alleys with a distinctive tone. Today, it is also available in shops in packaged form.

This thick, fermented drink is high in calories and can keep you full for a long time. Due to its rich content of protein, fat, and carbohydrates, boza is considered a highly nutritious beverage. It is also an excellent source of vitamins and minerals.

How to Make Boza

To prepare boza:

·         Start by cooking bulgur and rice with water until they are very soft.

·         Pass the mixture through a fine sieve to achieve a smooth, porridge-like consistency, then let it cool completely.

·         In the meantime, mix sugar and yeast with warm milk and add this mixture to the cooled base.

·         Cover the mixture and leave it in a cool, dark place for 24 hours to ferment. Stir the mixture several times during this period.

·         After 24 hours, gradually add more sugar and water to adjust the sweetness and thickness to your liking.

·         Store in the refrigerator and serve chilled with a sprinkle of cinnamon and a handful of roasted chickpeas on top.

3.      Kefir

Kefir is a fermented milk drink made using kefir grains. This remarkable beverage is praised for its numerous health and nutritional benefits. It is often referred to as a natural antibiotic due to its powerful probiotic properties, which support digestive and immune system health. Moreover, kefir is particularly beneficial for bone health, making it highly recommended for both the elderly and children.

Kefir has gained popularity among international visitors to Turkey. For those who may not enjoy the plain version, fruit-flavored varieties are widely available and offer a more approachable taste.

How to Make Kefir

To prepare kefir:

Place kefir grains in a clean glass jar and pour in warm milk (about 25°C / 77°F).

Cover the jar with a thick cloth or paper towel, secured with a rubber band, and leave it in a dark place at room temperature for 24 hours.

After the fermentation process, strain the mixture using a plastic sieve to separate the kefir grains from the liquid.

The strained liquid is your homemade kefir, ready to drink or flavor as you wish.

4.      Şalgam Suyu

Şalgam Suyu (Fermented Turnip Juice), or turnip juice, is one of Turkey’s most distinctive and intriguing beverages. Made from fermented red beet and black carrot, this drink is served cold and delivers a bold, unconventional taste that combines sour and salty flavors in a single sip. While its taste may be unfamiliar at first, those who acquire a taste for it often become lifelong fans.

Şalgam is traditionally consumed alongside kebabs, aiding digestion and enhancing the flavor of the meal. It comes in two versions: mild and spicy. This unique drink is also popular among tourists, who find its sharp, tangy flavor both surprising and memorable.

How to Make Şalgam Suyu

To prepare this traditional drink:

·         Wrap bulgur and raw chickpeas in a clean cloth and tie it tightly.

·         Place this bundle at the bottom of a large container.

·         Add peeled and chopped black carrots and turnips, along with a few cloves of garlic.

·         Separately, mix salt and citric acid (or lemon salt) with two cups of boiling water, then pour this brine over the vegetables in the container.

·         Fill the rest of the container with room-temperature water, seal it tightly, and leave it in a cool, dark place for 1 to 3 weeks to ferment.

·         Once the fermentation is complete, strain the liquid and serve chilled.

5.      Turşu Suyu

Turşu Suyu (Pickle Juice), or pickle juice, is one of the most popular and well-known street beverages in Turkey. Made from water, vinegar, and salt, combined with ingredients like beetroot, garlic, and hot peppers, this tangy drink is known for its bright pink color and intensely salty flavor.

As a fermented beverage, turşu suyu is packed with health benefits. It’s a powerful source of probiotics, helps boost the immune system, and supports digestion. It is especially common at street food stalls, where it is often served with dishes like balık ekmek (fish sandwiches), elevating the street food experience.

How to Make Turşu Suyu

·         To make delicious homemade pickle juice:

·         In a sealed container, combine vinegar, coarse salt, water, garlic, sugar, a few raw chickpeas, and slices of fresh lemon.

·         For enhanced flavor, you can add fragrant herbs such as rosemary.

·         For deeper color and a more robust taste, include a few slices of red beet.

·         Let the mixture ferment in a cool place for around 20 days, after which it’s ready to enjoy.

6.      Limonata

Limonata or lemonade, is a popular and refreshing beverage enjoyed around the world. What makes Turkish lemonade unique is its milder, less tart flavor, which sets it apart from the sharper lemonades found elsewhere. At its simplest, Turkish limonata is made from a blend of fresh lemon juice, sugar, and water. While some recipes may vary slightly, the drink always retains its vibrant, fresh, and delicious taste.

Limonata is especially enjoyable during the hot summer months, and when served with fresh mint, it becomes even more refreshing. It is also a common choice at traditional Turkish breakfasts, offering a naturally sweet and invigorating start to the day.

How to Make Turkish Limonata

To prepare Turkish-style lemonade:

Grate the zest of several lemons and extract the juice from them.

Add the zest, juice, sugar, and a small amount of water into a bowl or blender. (Blending the mixture makes the process quicker and easier.)

Mix thoroughly, then dilute the concentrate with the desired amount of cold water.

Strain the mixture through a fine sieve to remove any pulp or zest.

Serve chilled, preferably with a few fresh mint leaves for an added touch of flavor.

Turkish Sherbets (Ottoman Sherbets)

Turkish sherbets, also known as Ottoman sherbets, are renowned worldwide for their delightful flavors and vibrant colors. These refreshing and delicious drinks are made from natural extracts of fruits, flowers, and a variety of spices, and are not only enjoyed for their taste but also valued for their medicinal properties. Traditionally served cold, sherbets are particularly effective in cooling the body during hot weather and aiding digestion.

•        Rose Sherbet (Gül Şerbeti)

Made from rose petals, particularly Damask rose (Rosa damascena), rose sherbet is one of the most well-loved and elegant Ottoman beverages. Historically, this sherbet was used not only to cool the body but also as a natural remedy and even to perfume the breath and body.

To prepare rose sherbet, the petals are boiled in water and then sugar is added. The mixture is strained and served chilled.

·         Quince Sherbet (Ayva Şerbeti)

Quince sherbet is another aromatic and traditional drink from the Ottoman kitchen. To prepare it, chopped quince and its seeds are added to a pre-boiled mixture of water and sugar syrup. The sherbet is simmered until it absorbs the full flavor and aroma of the fruit. Once cooked, it is strained and enjoyed cold.

•        Tamarind Sherbet (Demirhindi Şerbeti)

Tamarind is a fruit with a tough outer shell and is known for its numerous health benefits. To make tamarind sherbet, the fruit is first peeled and soaked overnight. The next day, it is boiled in water for a few minutes. Once removed from heat and cooled to about 70°C (158°F), honey is added. The sherbet is then served with plenty of ice for a refreshing summer drink. For added depth of flavor, you can enhance the recipe with cloves and cinnamon.

•        Corn Poppy Sherbet (Gelincik Şerbeti)

To prepare corn poppy sherbet, also known as Gelincik Şerbeti, only the petals of the corn poppy flower are used. The petals are placed in a glass jar, and then water, sugar, and a bit of citric acid or lemon juice are added. The mixture is left to steep for 3 days to 1 week, until it takes on a rich pomegranate-red color, signaling that it is ready to be consumed. For added flavor, a small amount of cinnamon can be included as well.

•        Hibiscus Sherbet (Hibiskus Şerbeti)

Hibiscus sherbet is another highly beneficial and popular beverage in Turkey, especially effective for quenching thirst during hot weather.

To make this sherbet:

Add hot water, a cinnamon stick, and a few cloves to a saucepan.

Boil for 5 minutes, then remove the cinnamon stick and take the pot off the heat.

Add dried hibiscus flowers, citric acid, and sugar, and allow the mixture to steep for about 20 minutes.

Strain and serve chilled.

This vibrant drink is not only refreshing but also rich in antioxidants and known for its cooling and soothing properties.

•        Cornelian Cherry Sherbet (Kızılcık Şerbeti)

Cornelian cherry (kızılcık in Turkish) is a tart fruit packed with health benefits. It's believed to support heart health, help treat infections, and assist in blood sugar regulation. The sherbet made from this fruit is just as beneficial and delicious.

To prepare kızılcık sherbet:

Pour hot water over crushed cornelian cherries, and let the mixture rest overnight.

The next day, strain the liquid and sweeten it to taste using sugar or any preferred natural sweetener.

Serve the sherbet cold for a refreshing, therapeutic drink.

•        Verjuice Sherbet (Koruk Şerbeti)

Koruk Şerbeti, or verjuice sherbet, is another uniquely Turkish beverage, made from unripe grape juice. The initial steps in preparing this sherbet are similar to making verjuice (sour grape juice). Once extracted, sugar or any other sweetener is added to balance the tartness. Alternatively, a sugar-and-water syrup can be prepared separately and then combined with the verjuice. The resulting sherbet is chilled in the refrigerator and served cold.

In addition to its refreshing and tangy flavor, koruk sherbet offers a variety of health benefits and is often used as a cooling, digestive drink.

•        Lemon and Mint Sherbet (Nane Limon Şerbeti)

Lemon and mint sherbet is one of the most suitable drinks for hot summer days, thanks to its naturally cooling and soothing properties. Mint is well known for its digestive benefits, calming effects, and pleasant aroma, while lemon adds a bright, zesty flavor rich in vitamin C.

To make this invigorating drink, fresh mint leaves, lemon juice, honey, and a few cloves are mixed together in a bottle. The mixture is then chilled and served cold, offering a perfect balance of sweetness and freshness.

•        Cinnamon Sherbet (Tarçın Şerbeti)

Cinnamon, with its warm aroma and wide range of health benefits, is the key ingredient in this flavorful Ottoman-style sherbet. This traditional drink is easy to prepare and can be made in just a few minutes.

To prepare it:

Boil a cinnamon stick, cloves, and 1 cup of water for about 2 to 3 minutes.

In a separate pot, prepare a syrup by boiling water and sugar.

Strain the spiced water and add it to the syrup, then boil the combined mixture for another 2 minutes.

This aromatic sherbet not only satisfies the senses but also aids digestion, making it a wonderful post-meal beverage.