The Indispensable Elements of the “Meze” Table: “Lion’s Milk" Raki
It is believed that the first raki was manufactured in a geography extending from Indonesia to Iraq. The most popular belief to date about the origin of raki is that it was first manufactured in Iraq. In the 5th century A.D. a drink similar to Raki was seen in the Eastern Roman Empire. Turks first noticed raki in the 11th century and it was brought to Anatolia by people of the Bektashi faith. The manufacture of raki which is imbibed at the “meze” table with great zest is rather burdensome. To manufacture it, mash is mixed with ethyl alcohol which is either obtained from distilled grapejuice or agricultural ethyl alcohol in traditional distillers with a volume of 5000 litres or less where it is distilled twice with aniseed with high ether oils. The special ways of drinking raki on the other hand requires an equally meticulous ritual.
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