Best Turkish Non-alcoholic Beverage Types
Turkish salep is a beverage that is usually consumed during the winter season. The basis of salep is the stem or a tuber of the wild orchid, which is boiled, dried, and ground to produce a starchy powder. It is then mixed with hot milk, and occasionally ginger and cinnamon, to create a soothing drink with an earthy flavor.
Salep is believed to be a medically beneficial beverage, since one of its components, glucomannan, eases the symptoms of bronchitis, colds, and coughs. It was invented out of the need to substitute alcoholic beverages with a comforting and healthy drink.
MAIN INGREDIENTS
Extra finely ground roasted coffee beans are combined with cold water (and, optionally, sugar) in a traditional coffee pot called cezve or ibrik, and then brewed over low heat until frothy and on the verge of coming to a boil, yielding a uniquely strong and rich Turkish coffee.
It is this specific method of brewing the beverage that distinguishes this coffee from other coffee types, and it has been attributed to the Turks, hence the name. When prepared properly, Turkish coffee is characterized by a dark color, thick foam on the surface, homogenous consistency, and a strong flavor with notes of bitterness.
VARIATIONS OF Türk Kahvesi
Şıra is a traditional non-alcoholic beverage made from freshly pressed grape juice. The juice has a fruity taste, and vibrant purple color, is slightly fermented, and is often sweetened with sugar to taste. Şıra is popular in the grape harvesting season and a common choice during Ramadan, and is often served with some popular regional dishes, especially İskender kebap.
Besides its refreshing taste, this drink is considered great for digestion and has many health benefits, as it is rich in antioxidants and nutrients such as vitamins C and K, iron, and potassium.
Ayran or doogh is a savory yogurt-based drink that is mainly associated with Iran and Türkiye, but it is enjoyed throughout the Middle East, and similar drinks are also found in India and the Balkans. The drink has ancient origins, and though it is impossible to pin its exact origin, it could have developed simultaneously in different parts of the world.
Doogh is made by mixing yogurt, cold (or ice) water, and salt. It is often combined with various herbs and spices—such as mint or pepper—but sometimes fruit or vegetables can also be added. It is also occasionally made as a carbonated drink.
Rize çayı refers to a type of black tea that is cultivated in the Rize Province on the eastern Black Sea coast of Türkiye.
This region's humid and mild climate, along with abundant rainfall, creates ideal conditions for growing tea, making it the heart of Türkiye's tea cultivation. Rize tea is known for its strong, bold flavor and dark color. It is typically brewed very strong and often served in small glasses without milk.
Boza is an ancient fermented drink that is usually made from wheat, millet, barley, oats, or bulgur. The drink is believed to have originated in Turkey, more than 8000 years ago, but its varieties are found throughout Central Asia and the Balkans.
Since it originally had a low alcohol content, boza was prohibited in the 17th century when Sultan Mehmed IV banned all alcoholic drinks. The modern version appeared in a non-alcoholic form sometime in the 19th century. In the past, boza was sold by street vendors, but this wintertime classic in now found in various establishments, including supermarkets.
Şalgam is a popular vegetable-based street from the Mediterranean region of Türkiye, most popular in the cities of Adana, Mersin, and Osmaniye. In Turkish, the word salgam means turnip, even though the drink is made from purple carrots, ground bulgur, salt, yeast, and water.
It is flavored only with fermented aromatic turnip (çelem). The drink is traditionally served cold in large glasses with pickled carrots (tane) cut into long slices, and sometimes a spoonful of red hot pepper relish stirred into the drink just before serving. Şalgam is most commonly paired with a spicy Adana kebab or served alongside raki, the famous Turkish anise beverage.
Tursu Suyu is a refreshing beverage native to Turkey, made from pickled vegetables such as beets, carrots, cabbage, cucumbers, onions, peppers, garlic, and brine. It is salty in flavor, with a strong tangy kick at the end, while its color is bright pink.
Tursu Suyu is sold by balik ekmek (fish sandwich) vendors and is often paired with fish sandwiches or other street food.
Lohusa şerbeti is a type of non-alcoholic beverage that hails from Turkey. It is made by boiling lohusa sugar, granulated sugar, water, cloves, and cinnamon. Lohusa sugar is a specific type of sugar that is sold in blocks. It has a distinctive pink-red color, and it helps the drink attain its unique red hue.
The name translates as postpartum sherbet, and as it is evident, it is usually prepared for women after giving birth. Traditionally, it is also offered to guests who come to visit during the same period.
MAIN INGREDIENTS
A specialty of the Marmara region, hardaliye is a version of a popular Turkish non-alcoholic beverage şıra made from fermented grape juice flavored with mustard seeds (the name comes from the Turkish words "hardal" and "iye", which translate to mustard and drink) and sour cherry leaves. After pressing the grapes (red or white, although red is preferred), mustard seeds and sour cherry leaves are added to the grape juice, and the mixture is boiled.
Once cooled, the mixture is left to ferment for several days. The final step is straining in order to remove any solid pieces of mustard seeds or grape skins. What is left is a pale yellow liquid with a tangy, slightly sour taste. Hardaliye is typically consumed as a digestive or an aperitif, and some might dilute it with water or soda or add sugar and honey to sweeten it.
Best Turkish Non-alcoholic Beverages
Lazika Bergamotlu Siyah Çay is a premium black tea infused with the aromatic essence of bergamot. This blend offers a unique, refreshing twist on traditional black tea, combining the rich flavors of high-quality tea leaves with the distinctive citrus notes of bergamot.
Perfect for tea enthusiasts seeking a fragrant and flavorful experience, this product showcases the brand's commitment to quality.
Specailly blended from of the top quality uppermost leaves of teas grown in Turkey's Black Sea Region. Turkish Caykur Tea naturally protected by snown. The bud on the top and two little fresh leaves just below it are the secret of Altinbas tea. Tea gourmets recognize Altinbas on the spot!
It has the highest rate of golden-headed and curled tea leaves. It is a feast for tea enthusiast with its trademark acrid taste. With a distinctive scent and taste, it provides high amount of brewed tea. Altınbaş is perfect for enjoying with your guests and for gatherings.
Organik Siyah Çay is made from the tender tea buds of organic gardens. It is certified organic and holds a geographical indication registration. This loose black tea blend is produced from the young and aromatic tea leaves of the Eastern Black Sea Region, reflecting the natural purity of its unique geography.
It is a perfect choice for those seeking tea that is soft in taste, light in brew, and entirely organic.
Doğadan Traditional Turkish Black Tea is a premium quality black tea that offers an authentic taste of Turkish tea culture. Known for its rich, bold flavor, this tea is sourced from the finest tea gardens, primarily from the Black Sea region of Turkey, which is famous for its ideal climate for tea cultivation.
The tea is carefully processed to retain its robust taste and aromatic qualities, providing a satisfying, strong brew that is perfect for traditional Turkish tea-drinking ceremonies. The 1000g package makes it ideal for those who enjoy frequent tea consumption, offering great value for those who appreciate high-quality, flavorful tea.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 10 Turkish Non-alcoholic Beverages” list until April 02, 2025, 1,585 ratings were recorded, of which 845 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.