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Title: Decoding the Art of Drinking Lions Milk- from Raki & Ouzo to Arak!
Published: 2019-02-17
Source: https://www.youtube.com/watch?v=vu8maHYA-_8
Title: Decoding the Art of Drinking Lions Milk- from Raki & Ouzo to Arak!
Published: 2019-02-17
Source: https://www.youtube.com/watch?v=vu8maHYA-_8
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[Music] [Music] now you're going to talk about Raqqa okay as I said in Greece they have similar drink very similar if you're gonna you're gonna see the color change in it it occurs with theirs as well they refer to it as is oh and in Iran Persia in Lebanon they referred to it as Eric now there is this war not a war war of words war2/29
of claiming on who actually invented came up with Raqqa or a zoo or Eric the original one and it hasn't been settled yet not yet Greeks say as everything else as with everything else we invented and we came up with ozo and then turks and Persian Empire they got it from us you ask Persians they will tell you a different version of course you ask you3/29
ask Turkish people and they tell you a different version there is no consensus out there which makes it Universal kinda is a tie between these nations no matter what we are so similar especially here on the Aegean side of Turkey we are very similar to Greeks in fact within an hour an hour and a half you can go to all these Greek islands from where I4/29
live currently in Fatih a and the same thing with Lebanon and Iran it bridges the gap [Music] how do we drink raka okay so Rocco has high very high alcohol content and these are raka glasses they are thin delicate okay they are not very tall and usually you will see two of these one for water just plain water cold water with ice one for Rocco whether5/29
straight or with a little bit of water whether with ice or no ice but when it comes to certain people's taste buds you may end up with three glasses and I am one of those people I like to have in addition to water to accompany my racket I like to have hot turnip juice it's salty is spicy and for some reason it mixes so well man6/29
you have a sip of anise flavored licorice flavored not sweet it's not sweet it's not like sambuca Rocca and then you follow it with a small sip of this salty spicy turnip juice it's magical and it's also for some reason it allows you to drink more handle more alcohol and I can't explain the reason for it so I'm going to start the process in this craft7/29
here I have we call it 20 or 25 milliliter of raqqa and you can't pour it as this is about I would say single not enough for me or you can keep going and make it this is about double and you know what in Turkey they mark the glasses so I'm good you may think I'm doing this all the time because the line is right here8/29
and I couldn't even see it when I was pouring I did double now some people strongman they like to drink it is straight I can't I can't graduate maybe one day but not yet what I do is I mix it with a little bit of water not too much I won't do as much as rocker maybe half as much so in order to see it I9/29
take it and this is about you see the transformation isn't as beautiful it turns milky color the way it interacts is driven from grapes just like wine sometimes from raisin the alcohol for fermentation for Raqqa and then they add anise seed to it which gives that licorice taste that that scent of licorice so that takes care of my strong double-rocker glass now I'm going to pour10/29
regular water here let's talk about ice because certain people in Turkey they are purists and they say don't put ice in your rocket it destroys the flavor it affects it it's not the same so you have to drink it not with ice in it I personally during summer months I like to put one just one ice cube in my rocket and some people always drink their11/29
rocket with one or two cubes of ice so this is traditional rocket and water now mine goes further because I like to have this spicy turnip juice salty spicy and what you do is is all balancing act whether you're drinking your rocket with water or with spicy turnip juice it's a one to one ratio of sipping and to give you an idea the reason it takes12/29
for me it would take about 45 minutes one hour easily to finish this because it's you sip less than you sip brandy it's a small sip you don't drink this thing like wine okay it's not a margarita you have very tiny sips followed accompanied with vital food and a little sip of water or a little sip of the spicy turnip juice you talk then a couple13/29
of minutes later another so you gradually get into it's not something that you want to have like a shooter and get drunk or you actually can faint because this is this is potent okay this is very very strong so to just show you it's a traditional thing in Turkey you always start with cheese and here is mine beautiful cucumber slice of course olives you can't do14/29
anything in Turkey without olive they are all of culture especially here in Fatih a Aegean region olive nation and here's your bread YUM I'm going to have and this this cheese is it's not your regular dry better that you see in supermarkets back in the United States this is rich this is dense this is creamy this is fresh mmm exquisite and there goes my Allah amazing15/29
look I still have some food in my mouth that all it is releasing its delicious oil and flavor tiny sip tiny set this is amazing now I'm waiting for my company and it's going to take me one hour to devour devour these delicacies and as I said very very healthy vegetarian organic healthy food [Music] [Music] [Music] here we are with our middle course which is hot16/29
messes hot appetizers hot tapas in this particular fixed menu they have three amazing items in the middle here what you see is the little baby lamb kidneys I know some of your girls day you kidney but Awful's have a big major place in whether it's in Greece or whether you're in Spain or in Italy liver kidney even heart sweetbreads tribes be like these things and if17/29
they come from little animals not like old big animals they are delicate and for me I like the taste of charcoal with it meaning they have to be grilled these tiny little kidney pieces have been brushed with olive oil sprinkled with sea salt and grilled on charcoal fresh and at the end what they do is they just zap it with oregano and again you see it18/29
here these are the oregano here and these Oregano's they grow right here in fatty a to my left here I have hot not as in a spicy temperature wise warm hot mix herbs and vegetables sauteed with onion shallots garlic and various spices and they use olive oil from here to start a it it's very tasty it's spinach there is broccoli in it there is different kinds19/29
of herbs that grow wildly in the mountains and again whatever is seasonal the key word here is seasonal to my right here you have stuffed mushroom so you have halved mushrooms we have similar appetizers in the u.s. in UK in Italy and again they put some garlic and breadcrumb and they top it with Kishori cheese Kishori cheese is very similar to mozzarella it's more age it's20/29
a little bit tad more salty and it's it has more nutty flavor it's somewhere between Parmesan cheese and mozzarella cheese and we call it here Kishori cheese they put it in the clay plate and they just put it in the oven for about 10 minutes so the mushroom is not like overly cooked and there you have it and I'm going to start with this my kidney21/29
and I told you that I like my food is spicy so I'm going to zap it with Turkish smoky paprika pepper is not very hot but I need that that little bit of a little bit of heat especially with my new pieces and let's taste this I don't know how to describe this it's similar to fill a mini on but with a little bit slightly different22/29
taste but I can't stop it let me let me have one more so I can describe it better mmm this is fantastic and hot messes a la Turkish style Mahon accession Cheers [Music] [Music] and now it's time for the main course as I have said before the main course is not mandatory it's optional because after you eat all those amazing and you saw that we had23/29
10 12 different kinds of cold mezes followed by the hot tapas mezes you usually start feeling like full what else you see these are not those big portions we are used to seeing let's say in places like the United States even this is tapas size so you don't have big big portions the main course for this particular fixed menu here is over here we have veal24/29
and it's sliced very thin and it's simply sauteed with dash of sea salt a little bit of crushed paprika that's all it is nothing else but you taste the quality of the meat because the meat is supposed to shine not to be overshadowed by any kind of sauces or heavy spicing and you're able to tell the quality of the meat okay in the middle here we25/29
have another oval we have liver this is different than let's say liver and onion that people in the United States or UK are used to there there is no onion here there is another variety here in Turkey different cooking methods for liver and again these are cow's liver very very tender my favorite usually is the Sunnah skewers with a little bit of salt and pepper grilled26/29
on charcoal this is simply sauteed just thinly sliced they call it liver leaves meaning it slices then as leaves and to accompany the liver here we have chopped parsley chopped onion and this particular onion is red onion with a little drizzle of olive oil and salt some people they add sumac to it sumac is heavily used in Middle East it gives us pungent sour flavouring it's27/29
not one of my favorites I still stick with my crush red pepper and add the heat element and here's our main course it's so tender there as I said there is nothing in here there's no onion there is no garlic it's just fresh meat fresh veal slices and and the taste of the veal shines through it's not heavy it's very light what is that delicious meaty28/29
meaty taste I'm going to try the liver and yes I'm going to try it with parsley and red onion the combination of that refreshing not too strong parsley and again red onion tends to be sweet not like the regular yellow dried onion so it doesn't overwhelm hmm part of the main honey ritual you have a bite you savor it you listen to the music you talk