Lecture 3 -Turkish Beverage Culture

8/2/2019 Lecture 3 -Turkish Beverage Culture

http://slidepdf.com/reader/full/lecture-3-turkish-beverage-culture 1/68

Turkish Beverage Culture



Turkish

Beverage Culture



AlcoholicNon-Alcoholic Ayran Hoşaf Koruk suyu Şıra Sahlep Boza Limonata

Şerbet Lohusa şerbeti Şalgam Turşu suyu

Kımız Kefir

Rakı Beer

Turkish Drinks



Yerel Sıcak İçecekler

Türk Kahvesi

Türk Çayı

Sıcak



Timeline:



BÜYÜK HUNİMPARATORLUĞU

M.Ö. 204 - M.S. 216

http://www.porttakal.com/foto-galeri/gecmisten-gunumuze-turk-devletleri-6283/3



BATI HUNİMPARATORLUĞU

48 - 216



AK HUNİMPARATORLUĞU

420 - 562



GÖKTÜRKİMPARATORLUĞU

552 - 743



AVAR İMPARATORLUĞU

565 - 803



HAZAR İMPARATORLUĞU

651 - 983



UYGUR DEVLETİ

744 - 1335



KARAHANLILAR DEVLETİ

940 - 1040



GAZNELİLER DEVLETİ

963 - 1183



BÜYÜK SELÇUKLUİMPARATORLUĞU

1040 - 1157



ALTINORDU DEVLETİ

1236 - 1502



BÜYÜK TİMURİMPARATORLUĞU

1368 - 1501



BABÜR İMPARATORLUĞU

1526 - 1856



OSMANLIİMPARATORLUĞU

1299 - 1922



TÜRKİYE CUMHURİYETİDEVLETİ

1923 -...



Kımız, also spelled kumis or koumiss in English, is a fermenteddairy product traditionally made from mare's milk.

The drink remains important to the peoples of the Central Asiansteppes, 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 starterculture,

Because mare's milk contains more sugars than the cow's orgoat's milk Kımız has a higher, though still mild, alcohol content.

Even in the areas of the world where kımız is popular today,mare's milk remains a very limited commodity.



Industrial-scale production of kumis generally uses cow's milk,which is richer in fat and protein but lower in lactose than the milkfrom a horse.

Before fermentation, the cow's milk is fortified inone of several ways. Sucrose may be addedto allow a comparable fermentation.

Another technique adds modified whey inorder to better approximate the compositionof mare's milk.

Production of Kımız



Kımız is made by fermenting raw unpasteurized mare's milk over the course ofhours or days, often while stirring

During the fermentation, bacteria acidify the milk, and yeasts turn it into acarbonated 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 hoursat 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.

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

Production of Kımız



It is milder in alcoholic content than beer and is usually consumed cold.Kımız 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.

Kımız is usually served cold or chilled.

Traditionally it is sipped out of small, handle-less, bowl-shaped cups orsaucers, 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 ofpouring the dregs of each cup back into the kumis storage container.

That way, none is wasted, and the hostess assures herself that there will beenough for future visitors.

Serving of Kımız



Boza



the Boza won recognition in our country as a national non-alcoholic drink a lot earlierthan 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 spreadaround other countries.

Boza was initially begun to be made by the Central Asian Turks in the 10th century. Lateron, 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 fromthe early Ottoman period. Until the 16th century boza was drunk freely everywhere, butthe 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 (1566 –1574).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 (1648 –1687) prohibited alcoholic drinks,in which category he included boza, and closed down all the boza shops.

The 17th century Turkish traveler Evliya Çelebi tells us that boza was widelydrunk 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 thearmy.

Boza contained only a low level of alcohol, so as long as it was not consumedin sufficient quantities to cause drunkenness, it was tolerated on the grounds

that it was a warming and strengthening beverage for soldiers.

As Evliya Çelebi explained, 'These boza makers are numerous in the army. Todrink 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 atthe 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 bozashop in the Istanbul district of Vefa, close to the then center of

entertainment, Direklerarası.

This boza, with its thick consistency and tart flavor, becamefamous throughout the city, and is the only boza shop dating fromthat period still in business today.

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

grandchildren.

History of Boza



The boza has many valuable qualities as a beverage and afoodstuff.

The production at first was carried out in open cauldrons and was

pretty primitive. The now-existing technology was built upon along production process, hard manual work, poor hygienicconditions 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 andclosed apparatus – autoclaves, with indirect and direct steam at

high temperature and great pressure.

Production of Boza



Salep



Turkish: salep, Arabic: saḥlab

, Albanian: salep, Azerbaijani: səhləb,Hebrew: sakhleb

, Greek: σαλέπι salepi, Serbian: салеп/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 riseof 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 thatthe 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 inthe 18th century for the original Turkish variants.



The beverage Salep is now often made with hot milk instead of water, and issometimes 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 Kahramanmaraş region of Turkey is a major producer of sahlab known asSalepi Maraş.

The popularity of Salep in Turkey has led to a decline in the populations of wildorchids. 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 thecold months of the year.

Production of Salep



Salep from Arabic: saḥlab

, is a flour made from grindingthe dried tubers of the orchid genus Orchis (including species

Orchis mascula and Orchis militaris).

These tubers contain a nutritious starch-like polysaccharidecalled 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.

History of Salep



Salep'in FAYDALARI nelerdir?SALEP insan sağlıgı için şifalı bitkilerdendir.

SALEP gögsü yumusatır, öksürük ve bronşit icinyararlıdır.

Bağırsaklara iyi gelir.

Zihnin çalışma gücünü arttırır, kalbi kuvvetlendirir,

bağırsak solucanlarının düsürülmesine yardımcıolurvucudun ısınmasını saglar.

Salep



Kefir



Kefir (pronounced / kəˈfɪər / kə-feer [1]) (alternately kefīrs, keefir,kephir, kewra, talai, mudu kekiya, milk kefir, búlgaros) is a

probiotic fermented milk drink made with Kefir Grains thatoriginated with shepherds of the North Caucasus region, whodiscovered 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 withkefir grains.

Traditional kefir was made in skin bags that were hung near adoorway; the bag would be knocked by anyone passing

through the doorway to help keep the milk and kefir grains wellmixed.

Marco Polo mentions kefir in recounting his travels.



Kefir means foam in Turkish.

Kefir grains are a combination of bacteria and yeasts in a matrixof proteins, lipids, and sugars, and this symbiotic matrix forms"grains" that resemble cauliflower.

For this reason, a complex and highly variable community oflactic acid bacteria and yeasts can be found in these grains.

Kefir grains contain a water soluble polysaccharide known askefiran, which imparts a rope-like texture and feeling in the

mouth; appear in hues ranging from white to yellow; and usuallygrow to the size of walnuts (although rice-grain-sized grainshave been known to develop).



Traditional kefir is fermented at ambient temperatures, generallyovernight. 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 achievedalcohol levels between 1 and 2 percent, but kefir made commercially with

modern methods of production has less than 1% alcohol, possibly due toreduced fermentation time.

Variations that thrive in various other liquids exist, and they vary markedlyfrom kefir in both appearance and microbial composition.

Water kefir (or kefir d'acqua) is grown in water with sugar (sometimes withadded dry fruit such as figs, and lemon juice) for a day or more at room

temperature.

Fermentation



Beer



Şarap



Rakı



Ayran



Hoşaf



Şalgam



Şerbet



Ş b t



Amber şerbeti Antep fıstığı şerbeti Badem şerbeti Böğürtlen şerbeti Mevlit şerbeti, Düğün şerbeti Loğusa şerbeti Çilek şerbeti Şeftali şerbeti Kayısı şerbeti

Kızılcık şerbeti Kuşburnu şerbeti Dut şerbeti

Portakal şerbeti Mandalina şerbeti Turunç şerbeti Gül şerbeti Fulya çiçeği şerbeti Menekşe şerbeti Frenk üzümü şerbeti Koruk şerbeti Nar şerbeti Zambak şerbeti

Keçiboynuzu şerbeti İğde şerbet

Şerbet



Koruk Suyu

Lecture 3 -Turkish Beverage Culture

Documents

Transcript of Lecture 3 -Turkish Beverage Culture