Raki wani abin sha ne mai ƙarfi wanda ba a daɗaɗawa wanda aka saba yi a Turkiyya, Albaniya, Iran da Girka, wanda ake la'akari da ruhun Turkiyya na ƙasa. A gaskiya ma, wannan nau'in anise ne na yanki, wato, distillate na innabi tare da ƙari na anise. Ana amfani da Raki sau da yawa a matsayin aperitif, yana da kyau tare da abincin teku ko meze - ƙananan appetizers masu sanyi. Ƙarfin abin sha ya kai 45-50% vol.
Bayanin Lantarki. Kalmar "raki" ta fito ne daga arak Larabci ("arak") kuma tana nufin "distillate" ko "jigon". Ba abin mamaki bane, yawancin abubuwan shaye-shaye suna da tushe iri ɗaya, ciki har da rakia. Wata ma'anar wannan kalma ita ce "evaporation", watakila kalmar tana nufin tsarin distillation.
Tarihi
Har zuwa karni na 1870, a cikin Daular Ottoman Musulmi, distillates ba su ji dadin ƙauna mai ban sha'awa ba, ruwan inabi ya kasance babban abin sha (har ma da jaraba ga giya an hukunta shi da hukumomi kuma yana iya haifar da matsala ga mutum). Sai bayan da aka sami 'yanci na XNUMXs ne raki ya fito a gaba. An samo abin sha ta hanyar distilling mash daga innabi pomace bar bayan samar da giya. Sa'an nan kuma an shayar da distillate tare da anise ko danko (ruwan da aka daskare na haushi na itace) - a cikin akwati na ƙarshe, ana kiran abin sha sakiz rakisi ko mastikha. Idan barasa na kwalba ba tare da kayan yaji ba, ana kiranta duz raki ("raki mai tsabta").
A cikin Turkiyya na zamani, samar da innabi raki ya dade yana zama mallakar kamfanin Tekel ("Tekel"), kashi na farko na abin sha ya bayyana a cikin 1944 a birnin Izmir. A yau, kamfanoni masu zaman kansu ne ke aiwatar da samar da raki, ciki har da Tekel, wanda aka mayar da shi a cikin 2004. Sabbin kayayyaki da iri sun bayyana, kamar Efe, Cilingir, Mercan, Burgaz, Taris, Mey, Elda, da dai sauransu. shekarun distillate a cikin ganga na itacen oak, yana ba shi launin zinari daban-daban.
Kirkira
Tsarin samar da raki na gargajiya ya ƙunshi matakai masu zuwa:
- Distillation na inabi mash a cikin jan karfe alambika (wani lokacin tare da ƙari na ethyl barasa).
- Jiko na barasa mai karfi akan anise.
- Sake distillation.
Wannan shine tushen da ake buƙata, duk da haka, ya danganta da alamar, raki yana iya ƙunsar ƙarin dandano da/ko ya tsufa a cikin ganga.
Hankali! Noman Moonshine ya yadu a Turkiyya. Raki na hukuma na iya yin tsada da yawa saboda yawan harajin da ake biya, don haka kasuwanni suna cin karo da nau'ikan ''waƙa'' waɗanda aka yi ta hanyar aikin hannu. Ingancin irin waɗannan abubuwan sha suna barin abin da ake so, kuma a wasu lokuta suna da illa ga lafiya, don haka yana da kyau a sayi crayfish a cikin shagunan, ba daga hannu ba.
Nau'in crayfish
Ana yin raki na gargajiya daga inabi (cake, raisins ko sabo ne berries), amma akwai kuma bambancin ɓaure da ya fi shahara a yankunan kudancin Turkiyya (wanda ake kira incir rakisi).
Nau'in crayfish na innabi:
- Yeni Raki - wanda aka yi ta hanyar distillation sau biyu, mafi mashahuri, nau'in "gargajiya", yana da ƙanshin anise mai ƙarfi.
- Yas uzum rakisi - sabbin inabi ana ɗaukar su azaman tushe.
- Dip rakisi shine abin sha da aka bari a cikin har yanzu bayan distillation na tincture anise. An yi la'akari da mafi ƙamshi da dadi, da wuya a kan sayarwa, sau da yawa, gudanarwa na kamfanoni yana ba da wannan crayfish ga abokan ciniki mafi girma.
- Bakar raki tana distilled sau uku sannan ta tsufa a cikin gangunan itacen oak har tsawon wata shida.
Yadda ake sha raki
A Turkiyya, ana diluted crayfish a cikin wani rabo na 1: 2 ko 1: 3 (sashi biyu ko uku na ruwa zuwa kashi ɗaya na barasa), kuma ana wanke shi da ruwan sanyi. Abin sha'awa shine, saboda yawan ma'auni mai mahimmanci, lokacin da aka diluted, crayfish ya zama gajimare kuma ya sami launin fari mai madara, don haka ana samun sunan na yau da kullum "madarar zaki" sau da yawa.
Za a iya yin amfani da Crayfish duka kafin cin abincin dare da kuma bayansa, yayin da ƙananan sanyi da zafi mai zafi, abincin teku, kifi, arugula, farin cuku, da guna ana sanya su a kan tebur tare da abin sha. Raki kuma yana da kyau tare da nama, irin su kebabs. Ana ba da abin sha a cikin ƴan ƴan ƙaramin gilashin kadeh dogayen.
Turkawa suna shan raki a kusa da manyan liyafa don murnar babbar rana da rage zafin asara. Mazauna yankin sun yi imanin cewa tasirin raki ya dogara da yanayin: wani lokaci mutum ya bugu bayan harbi biyu, wani lokacin kuma ya kasance mai laushi ko da bayan kwalban gabaɗaya, kawai yakan zo cikin yanayi mai daɗi.
