Turkish Raki - The lion's milk
Turkish Raki is the most popular drink for Turkish people.
When
one thinks of Turkey or Turks, one is reminded of Raki, the
traditional Turkish drink.
Raki can be made from different fruits in different regions, but
raisin is the most common. The drink made in Anatolia and known as
Turkish raki has a history going back 300 years.
The art of distillation which started in the Arab world and spread
to the neighboring countries was implemented when people thought of
making use of the sugar in the residue of wine processing.
With the addition of aniseed, raki took on its Turkish
characteristic. 
The best way to enjoy
raki , is with thin, cylindrical glasses and cold (about 8-10
degrees Celsius).
One can drink it
straight or with water, soda, or mineral water. We do drink with water
by the way:-)Although raki, which is a distilled alcoholic beverage strongly aromatized with anise-seed, can be consumed as a cocktail, more commonly it is preferred with "meze" (Turkish hors d'oeuvres and appetizers) such as Russian salad, garlic sauce, sliced tomatoes and cucumbers, cold-cuts, fried vegetables and pastries, cold yogurt soup, brains, shrimp, mussels vinaigrette. These are usually followed by entrees such as shish kebab, mixed grilled meats, steak, fish (pan-fried, grilled, or oven-baked) and, finally, fruits and deserts. The type of fruit does not matter and it can be any kind, depending on the season. The overwhelming favorite among the Turks, to accompany raki, is the combination of melon and feta-cheese.