With a centuries -old culinary tradition, Istanbul is a real gastronomic paradise, where authentic street preparations coexist with Michelin award -winning restaurants, offering new gourmets experiences daily. In a city where culinary culture is a defining element, seasonal flavors are enthusiastically enjoyed at any time of the year. However, in the cold winter months, the traditional Istanbul drinks become an unreasonable experience.
Salep and Boza two traditional Turkish drinks that transcend the collage centuries
Two of the most beloved winter drinks, Salep and Boza, are true symbols of Turkish tradition. Enjoying them while walking on the vibrant streets of the city, among lively bazaars and narrow alleys, is an authentic way to connect with the spirit of Istanbul.
Living tradition on the streets of the city where the cultures and aromas of the world meet
As the temperatures drop, the city of Istanbul reveals one of the most pleasant culinary traditions: drinks that heat the soul. Salep, creamy and fragrant, and Boza, slightly sour and invigorating, are two seasonal delights that offer completely different, but equally loved experiences.
Salep – the ancestral drink of the Turks Archive Truth
Salep, with his velvety texture, is a hot drink adored especially in Istanbul, the city where the cultures and aromas of the world meet. Obtained from milk, sugar and Salep powder – a rare ingredient extracted from the tubers of wild orchids – this winter elixir is perfect with a generous layer of cinnamon, which intensifies its rich aroma.
On the other hand, Boza is one of Turkey’s oldest drinks, with a history that extends over centuries. Popular and in the Balkans, Boza is prepared by fermentation of cereals, resulting in a dense drink, with a subtle sweetness and slight acidity. Although it is served cold, it is considered a true delicacy of winter, enjoyed next to fried nausea and a cinnamon powder.
These two drinks are part of the Turkish culture since the tenth century, when the Turks adopted Islam, gradually replacing alcoholic beverages such as Salep and Boza.
Just a few decades ago, Boza was sold exclusively by ambulance merchants, on cold winter nights. Hours in a row, they crossed the streets of Istanbul, giving passers -by an authentic taste of tradition. In the heated houses, the unmistakable sound of the Boza sellers announced, as if the arrival of winter. Today, the number of traveling sellers has decreased, but Boza can be found in specialty stores, preserving their former charm.
Aylin Öney Tan, gastronomy expert and one of the most respected culinary authors in Turkey, describes Boza straight “A drink with the consistency of a liquid pudding or a creamy porridge, which delights the taste buds”.
“The Turks crave a glass of boza in the cold winter evenings, as many dreams of a cold beer”explains the researcher. She points out that the fermented drink of millet, wheat, bulgur or rice has been appreciated for centuries and remains popular. Interesting is that Boza is not only a traditional drink, but also a historical symbol. “This surprising drink is omnipresent in Turkish literature and has played an important role in military history of the country, being an energizing food for the wizards, the elite troops of the Ottoman Empire ”, adds Öney Tan.
As for Salep, it has overcome the borders of Turkey, becoming popular in England of the 17th-18th centuries under the name of “Saloop” or “Salop”. Although the British recipe included slightly different ingredients, the essence of the drink remained the same – a comforting experience for cold days.
Salep: from delicate for sultans and therapeutic remedy, to winter symbol in Istanbul
With deep roots in culinary history, the sauce is a special drink prepared from the powder extracted from the tubers of anatolian orchids. Used for over a millennium, the salar is popularized from the Ottoman period, having not only a delicacy status in the sultan palaces, but also of remedy appreciated due to its therapeutic properties.
The salar praises itself with a history that dates from ancient times. The Greeks and the Romans consumed similar drinks, and the Greek doctor Dioscorides mentioned his benefits in the treaty “Of the Medical Matter” from the I. Century the Romans knew a variant called “Satyrion”appreciated for its aphrodisiac properties.
In the seventeenth century, traveling sellers began to offer warm sales on the streets of Istanbul, transporting it into large buckets and serving it in porcelain cups. Today, Salep remains a symbol of Turkish winter, being available in cafes and tea in the city. Prepared from milk, sugar and Salep powder, this warm and warm drink, sprinkled with cinnamon, brings unparalleled comfort on cold days, being appreciated for its richness of minerals that strengthen the immune system.
In the Ottoman Empire, the salar was extremely appreciated, and the traveler Evliya çelebi wrote about the sellers promoting this drink shouting: “Fresh Boza! It is good for your health and soul! ”.
In England, “Salop ” It was a luxury product. Jane Austen mentioned in his journal of 1826, considering him superior to tea and coffee and describing him as an “nectar”.
The drink from the “white gold” of Turkey, on the way to disappear – unique sensory experience
However, today, the salar is facing a major problem: the wild orchids, the main ingredient, are on the verge of extinction. To prepare a single cup of Salep are needed up to 13 orchid bulbs, and excessive harvest has led to their population in Greece and Turkey. This increased demand has turned orchids into an extremely valuable resource called “White gold”and their price can reach up to $ 80 per pound.
The illegal market of orchid bulbs is constantly expanding, and researchers in the Netherlands have documented the online sale of large quantities of wild orchids, endangering local ecosystems. However, there are initiatives to protect this tradition, and farmers are trying to cultivate orchids. Some Salep sellers in Istanbul have even started replating these rare flowers to keep the iconic drink for the future.
Salep is not only a drink, but a journey in history, a symbol of Turkish winters and a unique sensory experience. If you arrive in Istanbul, do not miss the opportunity to enjoy a glass of Salep in a Bosphorus cafe. Maybe, in this glass of drink, you will discover the charm of the old days.
For an unforgettable experience, Istanbul offers spectacular places where you can enjoy the salar: the üsküdar and Ortaköy neighborhoods, on the banks of the Bosphorus, are famous for the traditional cafes where you can enjoy the drinking waters of the strait. Choline Pierre Loti and the hill Çamlıca offer you impressive views, and the hot salar adds a perfect note to this experience.
Boza: Elixir of winter that offers energy and warms souls for centuries
If, wandering on the streets of Istanbul on a cool evening, heard a seller shouting “Booozaaa!”do not scare yourself – it is an echo of the Ottoman past that still lives! This fermented drink, prepared from Bulgur, rice, sugar and yeast, is a true elixir of winter, warming the soul and giving energy to those who enjoy it.
During the Ottoman period, Boza was more than just a drink – it was a ritual of cold evenings. Boza (Bozahanes) houses were meeting places, where people gathered to socialize and enjoy this dense texture and slightly sour taste. Even today, traveling sellers cross the streets of Istanbul, bringing this tradition with their unmistakable cries.
Boza is not only a comforting drink, but also a true tonic for the body. Rich in antioxidants, probiotics, vitamins and minerals, is appreciated not only for its energizing properties, but also for health benefits. Breastfeeding mothers consume it to stimulate lactation, and those who seek a natural remedy for strengthening immunity are considered an ally of hope.
Today, Boza remains an essential part of Turkish culture. Although it is served cold, it is the most tasty in the cold months, in large glasses, sprinkled with cinnamon and fried dash. Although its peak season is autumn and winter, if you have the opportunity to find it in summer, do not hesitate to enjoy this authentic delight. Once you go, you will understand why Boza is not just a drink, but an experience in itself!
The Vafa neighborhood, located near Suleyman’s mosque – one of the most famous and imposing mosques in Istanbul, a symbol of the Ottoman architecture – and the great Bazar (Grand Bazar), on Suleyman’s hill, is renowned for his Boza. In the cold season, the locals in Istanbul gather in front of the famous Boza shops in the area, forming long tails at the entrance. This central area of the old city also includes other famous attractions, such as Hagia Sophia, Topkapi Palace, Sultanahmet Square and Blue Mosque, being surrounded by the Marmara Sea, the Bosphorus and the Golden Horn.
Feast for senses
Whether you choose a steamy cup of Salep or a refreshing glass of Boza, these two drinks are essential to live the charm of winter in Turkey. More than mere delights, they are bridges between the past and present, between tradition and innovation.
So, if you reach Istanbul in the cold months, let yourself be carried by the aromas of cinnamon, vanilla and fermented cereals. Enjoy a Salep in a historic cafe or enjoy a glass of Boza, as the inhabitants of this fascinating city once did. In winter in Istanbul it is a story of tastes, and each swallow writes a new chapter.
