mezzomediRaki
Anise-flavored Turkish brandy, powerful and fragrant, a companion to mezze.
A traditional spirit from the Balkans and the Near East, raki is a very strong white alcohol with a powerful, spicy taste, often distilled from grapes or fruits. It's typically consumed diluted or as a chilled digestif, and regularly used in marinades and reductions for grilled meats and fish, adding an intense, aromatic alcoholic dimension to Mediterranean dishes.
Best pairings
Anise Classic88%Anise seeds reflect raki's natural anise notes, an essential pairing in Mediterranean tradition.
Ouzo Classic84%Ouzo is the Greek cousin of raki, sharing the same anise signature; together they reinforce Levantine identity.
Star anise Classic82%Star anise brings spicy notes that complement the aromatic power of raki, a classic in Eastern Mediterranean cuisine.
Fennel seed Classic79%Fennel seeds share raki's aniseed profile with a slight sweetness, a traditional pairing.
Feta Classic76%Raki and salty white cheese, Turkish mezze.
Melon Classic74%Raki and melon, a classic Turkish meze pairing.
Octopus Aroma bridge74%Raki and grilled octopus, a seafood meze.
Cardamom Classic74%Cardamom brings a spicy warmth that balances raki's alcohol, a classic pairing in Levantine cuisines.
Mastic Classic74%Mastic shares raki's aniseed-spicy Levantine origin, a typical Greek and Turkish pairing.
Cucumber Aroma bridge72%Raki and cucumber are a classic in fresh mezze.
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FAQ
What goes with raki?
Raki pairs especially well with anise, ouzo, star anise, fennel seed and feta. Anise seeds reflect raki's natural anise notes, an essential pairing in Mediterranean tradition.
What can I substitute for raki?
If you don't have it, try: ouzo, pastis, white wine.