Bozacının Yeri · BlogWater first, then the foam, and the grounds left in the cup: the small rules behind a five-century tradition of hospitality
How to drink Turkish coffee, in short: take a sip of the water served alongside it, give the grounds a moment to settle, then drink the coffee in small sips with its foam. The thick grounds at the bottom of the cup stay there. Because the sugar is co
Bozacının Yeri · BlogFrom the double teapot to the colour of rabbit's blood, and from Rize's first factory to UNESCO: the story behind a glass of çay
How to brew Turkish tea, in short: in a two tier teapot called a çaydanlık. Water boils in the large lower kettle, loose black tea steeps in the small pot on top, and the tea brews over the lowest heat for 10 to 15 minutes. Each glass then gets some
Bozacının Yeri · BlogFrom an underground orchid tuber to hot milk and cinnamon: a thick, warming drink with centuries of history
Sahlep, or salep, is a flour made by drying and grinding the underground tubers of certain wild orchids, and the hot drink of the same name is prepared by cooking that flour with milk. A substance in the tubers called glucomannan gives the drink its
Bozacının Yeri · BlogFrom a castle carved into the rock to valleys hiding green-ground frescoes, what to see in a town 6 km from Ürgüp.
What are the things to do in Ortahisar? Climb Ortahisar Castle, the rock that rises in the middle of town, for a view over Cappadocia; walk the stone streets at its foot; find the rock-cut churches in the Balkan Deresi, Pancarlık, Üzengi and Kızılçuk
Bozacının Yeri · BlogMineral water, fresh lemon and a pinch of salt: the recipe, the uncertain story behind the name and how to enjoy it in moderation.
What is a Churchill drink? It is a cold, fizzy drink made by mixing the naturally sparkling mineral water Turks call "soda" with freshly squeezed lemon juice and a pinch of salt. You will also see it spelled "Çörçil", and it is a common choice on hot
Bozacının Yeri · BlogFrom fermented millet to cinnamon and roasted chickpeas: a winter drink that travelled from Central Asia to Ottoman Istanbul
Boza is a thick, sweet and slightly sour traditional drink made by cooking grains such as millet, maize, wheat or rice with water, sweetening the mixture with sugar and leaving it to ferment. Because it goes through both alcoholic and lactic acid fer
