Why did I call this site �The Joy of Raki�? Simple. I love raki, and raki loves me. It is the answer, although you may forget the question. Doubtless there are some of you out there who don�t know what it is. Allow me the honour of introducing it to you.

Raki is an anise and grape based liquor found in Turkey. It is related to Lebanese Arak, Cretan Raksitas, Greek Ouzo and French Pernod. On a scale of comparison, however, where these drinks are, say, vehicles, Pernod is a Renault Clio compared to Raki, which is a Testarossa. Ouzo is fine, but rather sweet compared to the magical drink. What�s it like? Well, it�s definitely an acquired taste. Once acquired, its effects are best described as liquid cannabis. It infuses you with a general sense of joy and peace. A bit too much, you end up talking to angels with a gutter as your pillow. Much more and you�ll be sick as a dog in a barfing competition. The ideal amount is three generous measures, no more or less. How to drink it? Take two long, slim glasses. Place ice in each one, lots of ice. In one glass, pour in just ice cold water. In the other, pour a decent double measure of raki in. top up with more chilled water, and watch as the fluid turns milky white. Take a deep sniff, then a gulp. Now eat something or smoke a cigarette. Repeat until feel like your limbs have turned into a mild jelly. The best place to drink this? By the sea, preferably on a Gulet (a type of wooden hulled yacht) or in a decent fish restaurant, with the smell of the sea mingling with the scents of pine, wild thyme and honeysuckle breezing gently from the hills. Best done in the evening of a fine summer day, listening to good classical Turkish music. Alternatively, an Ocakbasi on a cold winter�s day in the Beyoglu district of Istanbul, with a plate of kofte or kuzu sis in front of you and a Besiktas-Fenerbahce football match on the telly hanging in the corner.

Food is an integral part of the raki experience, and I�ll be blogging various foodstuffs that are easily made to complement your raki. Here�s a meze (starter). It may sound rather disgusting, but it is an absolutely fantastic dish. My wife first made it for me. Thanks, hun!
Cilbir
Ingredients
Eggs (2 per person is usually ideal)
Turkish or Greek style plain yoghurt
Garlic
Dill or mint
Flaked chilli pepper
Directions: Very finely dice (or crush) a decent sized clove of garlic. I usually do one clove per person. Mix into the yoghurt vigorously. Make sure the yoghurt isn�t too solid in consistency. Leave to one side to let the garlic infuse through.
Break the eggs into a bowl and scramble. In a frying pan, melt a little butter and vegetable oil. Once hot, pour in eggs mixture. Keep stirring eggs until cooked � the aim is to have little lumps. Once done, transfer eggs to a serving dish. Alternatively the eggs can be simply poached. Pour the yoghurt over the eggs. Garnish with dill or mint, plus the flaked chilli pepper. Eat immediately with fresh crusty white bread. Drink raki. Afiyet Olsun!