| |
arak = raki = arack = arrack = arraki Notes: The name comes from the Arabic word for juice, and it's applied to a wide variety of somewhat harsh-tasting alcoholic beverages that are flavored with various herbs and spices, ...
Arrack/Arak/Raki - strong liquor distilled in North Africa and in Arab lands. It is drunk in very small portions.
Arrowroot - A flour used to thicken clear liquids because it does not cloud.
These are eaten, along with wine or raki, until the main course is served. Meze specialties exalt the originality and skill of a restaurant. The bare minimum meze includes slices of honeydew melons, creamy feta cheese, and freshly baked bread.
Fried fish marinated in Raki sauce
Rösti
Rösti is a potato dish from Switzerland. It was originally a common breakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland.
A Greek grape spirit, mastiha, is flavoured with the resin, as is the Turkish liqueur, raki.
Anise seeds are used to flavour breads, rusks, cookies, candies and beverages, like raki, ouzo, pastis or sambuca. In some dishes, a little anise seeds may be used to replace fennel seeds (see right).
Fennel
(Foeniculum vulgare) ...
Unlike other similar spirits such as the French pastis, ouzo is a totally clear, colourless spirit when drunk undiluted. However, just as with pastis or the Turkish raki, it is usually drunk diluted with water or ice, when it will turn a cloudy, ...
Although grappa is a thoroughly Italian beverage, similar concoctions are produced in other nations, including the United States. In Spain it is aguardiente, the French call it marc, and the Greeks have their raki.
 See also: Drink, Spices, Fruit, Spice, Juice
|
