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The global gastronomy guide TasteAtlas has released a list identifying the most popular beverages in Turkish cuisine, bringing together drinks that have accompanied meals for centuries and continue to reflect both tradition and taste.
According to the ranking published on April 29, the selection features eight beverages that stand out as widely recognized staples of daily life in Türkiye.
The ranking includes a mix of hot, cold, fermented, and ceremonial drinks, each with a distinct role in Turkish food culture:
Turkish coffee: A finely ground, unfiltered coffee brewed in a small pot and served in small cups, known for its strong flavor and cultural rituals.
Ayran: A yogurt-based drink mixed with water and salt, commonly consumed alongside meals.
Salep: A hot, creamy beverage made from orchid root powder, typically enjoyed during colder months.
Boza: A thick, slightly fermented drink made from grains, with a mildly sweet and tangy taste.
Salgam: A fermented turnip juice drink, often spicy and widely consumed in southern regions.
Pickle juice (Tursu suyu): The brine from pickled vegetables, consumed as a tangy and salty drink.
Tea (Cay): A black tea served in small tulip-shaped glasses, central to social life in Türkiye.
Lohusa sherbet: A traditional sweet red drink prepared to celebrate childbirth and served to guests.
Taken together, the list reflects the wide range of flavors and functions found in Turkish beverages, from everyday staples like tea and ayran to seasonal and ceremonial drinks such as salep and lohusa sherbet.
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