By eatmundo · October 6, 2026
🇹🇷Sercan Kaval · PexelsIts counterparts around the world
10 matchesDishes across the world that share Rakı's core ingredients. The percentage is the share of ingredients the two recipes have in common.
Tsipouro: Traditional Greek SpiritGreece100%
Ouzo: Traditional Greek Anise-Flavored AperitifGreece100%
Pastis: The Iconic Anise Aperitif of ProvenceFrance100%
Rakı is the iconic Turkish anise-flavored spirit, often called 'lion's milk' for its cloudy transformation when mixed with water. It is a fundamental element of the long, leisurely Turkish meze dining culture.
According to eatmundo's ingredient comparison, the closest dish to Rakı from another cuisine is Tsipouro (Greece): the two share 100% of their ingredients.
Ingredients
check them off as you prepareHow to Make It
- 1
Choose a tall, slender glass designed specifically for raki to allow for the proper mixing ratio.
- 2
Pour 50ml of raki into the glass; the spirit is crystal clear and colorless.
- 3
Slowly pour 100ml of cold water into the raki and watch it turn from clear to an opaque, milky white, known as the 'ouzo effect' (in Turkish, 'lion's milk').
- 4
Only then add 3 ice cubes. Never put ice into neat raki: the anise oil crystallizes on contact with the ice and leaves white flakes in the glass.
- 5
Gently swirl the glass once to ensure the temperature is uniform and the flavors are balanced.
- 6
Serve immediately alongside a spread of mezes, as raki is rarely consumed on its own.
Frequently Asked Questions
What is Rakı?
Rakı is a traditional Turkish unsweetened, anise-flavored alcoholic beverage distilled from grapes or raisins. It is the national drink of Türkiye and is culturally significant, typically served with water and ice during slow meals.
Why does Raki turn white when water is added?
The milky white color, known as 'lion's milk', occurs because of the anise oil in the drink, which is soluble in high-alcohol concentrations but precipitates when the alcohol content is diluted by water.
Can I keep my Raki in the freezer?
It is generally not recommended to keep the whole bottle in the freezer, as the cold can mute the subtle herbal aromas of the anise.
Should I add ice before or after the water?
After. Pour the water first, then add the ice. Ice dropped into neat raki makes the anise oil crystallize into white flakes that dull the aroma; once the raki is diluted, the ice no longer does this.
What are the best foods to pair with Raki?
Raki pairs best with a variety of mezes, especially white cheeses like feta, melon, grilled seafood, and vegetable dishes cooked in olive oil.
🇹🇷Sercan Kaval · Pexels
