1) Coffee
Coffee was introduced to the Ottoman Empire in the mid-16th century from Yemen. Ottoman governor Özdemir Pasha noticed how beloved coffee was in Yemen and brought it to Istanbul. It quickly became popular in both the palace and among the people, leading to the opening of the first coffeehouses in Istanbul in 1554. Ottoman coffeehouses were not just places to drink coffee but also cultural spaces for conversation and literary gatherings. Turkish coffee, with its unique brewing method and presentation, spread to the world from the Ottoman Empire and continues to be preserved as a traditional ritual.
2) Tea
Tea was introduced to the Ottoman lands much later than coffee, around the late 19th century. Due to the high cost of coffee, tea cultivation was encouraged during the reign of Sultan Abdulhamid II. However, tea only became widely popular during the Republican era. Tea cultivation began in Rize in 1924, and soon, tea became one of the most important beverages in Turkish culture. Today, Turkish tea, served in slim-waisted glasses, is an indispensable part of social gatherings.
3) Sherbets
Sherbet held a significant place in both daily life and special occasions in the Ottoman Empire. The word “sherbet” comes from the Arabic verb shariba (to drink). In Ottoman cuisine, sherbet was consumed as a sweet, refreshing, and natural drink made from various ingredients such as rose, violet, tamarind, pomegranate, sour cherry, lemon, apricot, cloves, and cinnamon. Sherbet became a refined art in the Ottoman palace. It was prepared in special sections of the palace kitchen called helvahane and was served to sultans and guests in gold or silver cups. Some sherbets were reserved for special occasions and ceremonies, and serving loğusa şerbeti (a postpartum sherbet) to women after childbirth became a tradition. Ottoman physicians also considered sherbets to have health benefits. For example, tamarind sherbet was believed to aid digestion and was commonly consumed during Ramadan, while hibiscus and rose sherbets were preferred as refreshing summer drinks. Sherbet was so significant in the Ottoman culture that there was a dedicated role called şerbetçibaşı, responsible for preparing and serving sherbets to the sultan and palace guests. Even today, the sherbet tradition persists, especially during Ramadan, weddings, and other special occasions.
4) Boza
Boza was known to Central Asian Turks and became a popular winter street beverage in the Ottoman Empire. By the 17th century, boza houses (bozahane) were established, making it widely available. The famous Ottoman traveler Evliya Çelebi recorded that there were over 300 boza houses in Istanbul. The preferred Ottoman version of boza was thick and non-alcoholic, traditionally consumed with cinnamon and roasted chickpeas.
5) Ayran
Ayran is a refreshing drink that has been consumed by Turkish tribes of Central Asia for centuries. The nomadic Turks diluted yogurt to make it easier to drink and to quench their thirst. Ayran was widely consumed during the Ottoman period, particularly in the palace as a cooling beverage during the hot summer months. In the Ottoman palace cuisine, different variations of ayran were made by adding ingredients like mint, rose water, or mild spices. Evliya Çelebi wrote in his Seyahatname (Book of Travels) that ayran was one of the most common beverages in Anatolia. It was also a staple drink served with kebabs and meat dishes. Today, ayran remains one of the most important beverages in Turkish cuisine, with industrial production making it widely available. The traditional foamy ayran, served in copper cups in kebab restaurants, is still a beloved Ottoman legacy.
6) Salep
Salep has been part of Ottoman cuisine since the Middle Ages. Made by boiling powdered orchid roots with milk, this hot drink was especially popular in winter. Ottoman-era vendors sold salep in markets and streets, and this tradition continues today, with salep still being enjoyed during cold seasons, often sprinkled with cinnamon. In the Ottoman Empire, salep was valued not only as a beverage but also for its medicinal benefits. Ottoman physicians believed it strengthened the immune system, soothed the stomach, and kept the body warm during winter. By the 16th century, street vendors in Istanbul began selling salep from large copper containers. It was particularly popular in the mornings. The Ottoman palace also had its own special salep recipes, flavored with cinnamon and musk, served to the sultan. Evliya Çelebi recorded that drinking salep was a widespread habit in Ottoman cities, particularly in Istanbul’s marketplaces and bazaars during winter. The drink was thickened with milk and always served with cinnamon.
7) Şalgam (Turnip Juice)
Şalgam is a popular beverage in Turkey, especially in the southern provinces of Adana, Mersin, and Hatay. It can be consumed spicy or mild and is often paired with meals or street food. Its origins trace back to various cultural interactions and traditional fermentation techniques using local ingredients. Although the exact origins of şalgam are unclear, it is believed to date back to the Ottoman Empire. Various fermented beverages have been produced throughout the Middle East, Anatolia, and the Balkans. Şalgam likely developed within this broad cultural network and gradually became a refreshing and appetite-stimulating drink suited to the hot climate of Southeastern Anatolia. The modern production method of şalgam evolved in Adana and its surrounding areas, where it gained popularity. Historical records suggest that it was even present in the Ottoman palace kitchen, but it became more widespread during the Republican era with advancements in agriculture.