Rakia or Rakija ( ) is a collective term for the popular fruit brandy in the Balkans. The alcohol content of riables is usually 40% ABV, but home-made riabia can be stronger (usually 50%).
Video Rakia
Name
The fruit of brandies is commonly known as Rakia in Greek (????, ???? [ra'ci] , or ?????????/Tsikoudia, [t? elbow'ÃÆ'Â °? a] ), Bulgarian (? (Croatia), Bosnia and Herzegovina title = "Representation in International Phonetic Alphabet (IPA)"> ['r "kija] ), Montenegro (??????/rakija). In Slovenia, this is known as sadjevec or ? Nops . In Romania, the term ? Uic? and palinc? is used above rachiu , r? Chie . In Central Europe, it is known as "pÃÆ'¡lenka" in Poland, Slovakia, and the Czech Republic and pÃÆ'¡linka ( ['pa : li? k?] ) in Hungary.
Maps Rakia
Overview
A common sense is ? Ljivovica , produced from premix, kajsija , produced from apricot, or grozdova / lozova in Bulgaria ( raki rrushi in Albania), or "lozova? a" or "komovica" in Croatia, Montenegro, Serbia and Bosnia produced from grapes, just like "Zivania" in Cyprus. Less commonly used fruits are peaches, apples, pears, cherries, figs, blackberries, and quince. Similar spirits are produced in Romania, Moldova, Poland, Ukraine, Czech Republic, Slovakia, Russia, and the Caucasus. In Albania, the most common mafia is made from grapes in mild climatic areas and from plums (and sometimes from mulberry or walnuts) in colder climates.
Plum and wine grapes are sometimes mixed with other ingredients, such as herbs, honey, sour cherries and walnuts, after distillation. Popular artificial variants in Bosnia and Herzegovina, Bulgaria, Macedonia, and Serbia are rakia produced from mixed fruits. In the Istrian and Dalmatian regions of Croatia, rakija tend to be made of grapes, where they are also known locally as
Typically, the royalty is colorless, unless herbs or other ingredients are added. Some types of shelves are stored in wooden barrels (oak or mulberry) for extra scents and gold colors.
Should be drunk from a special small glass that holds 30 to 50 ml.
Greek Ouzo (from wine) and tsipouro (from pomace), Turkish rack? (from sun dried grapes) and the wine in Lebanon and the Levant area is different from the rakia as they are boiled with some herbs (usually anise). Some tsipouro in Greece are made without fennel in the same way as rakia rakia (or brandy pomace). "Bo? Ma rack?" in Turkey (common name of domestic raki produced in homes and villages) is similar to the royalty in the Balkans.
By country
Albanian
Raki (the definitive Albanian form: rakia ) (a kind of rakia) is a traditional drink in Albania. Until the 19th century, the meyhan serves wine or meze.
Bulgaria
Bulgaria quotes an ancient piece of pottery from the 14th century where the word rakinja is written. The State has taken steps to declare it a national drink in the EU to allow for lower taxes domestically but has not yielded tangible results. During archaeological studies, Bulgarian archaeologists discovered a fragment of the 11th century from a distillation vessel used for the production of the rakiya. Due to the age of the fragments, it is contrary to the idea that the production of his races only began in the 16th century, some historians believe this shows that his rut ​​originated in Bulgaria.
Croatian
Rakija is the most popular spirits in Croatia. Travarica (herbal rakija) is usually served at the beginning of the meal, along with dried figs. The Croatian coast of Adriatic is known for its various Rakija herbs, some typical for only one island or group of islands. The island of Hvar is famous for Rakija with the addition of Myrtus ( mrtina - bitter and dark brown). Southern Islands, like Kor? Ula, and the city of Dubrovnik is famous for Rakija with anise ( aniseta), and in the center of Dalmatia the most popular rakia is Rakija with nuts ( orahovica ). These are usually homemade, and served with pastries or dried figs. In summer, it is quite typical to see a large glass jar of Rakija with nuts fused in the liquid on each balcony, as the process requires orahovica exposure to the sun. In the northern Adriatic - especially Istria - the rakia is usually made of honey ( medica ) or mistletoe ( biska ). Biska, which is brownish-yellow and sweet, is a typical Istria drink. In the country's interior a spirit named? Ljivovica (shlivovitza) is made of plums, and the so-called viljamovka (viliam-ovka) is made of Williams pear. Serbian
Rakija is one of the most popular alcoholic beverages in Serbia. This is a Serbian national drink. Serbia is the world's largest producer of royalty and drinks more per capita royalty than any other country. According to Dragan? Uri?, President of the Association of Natural Spirit Producers, European Union protects the names of drinks by allowing the prefix of Serbian . In Serbia there are 10,000 private royal producers. 2,000 are on the official list and only about one hundred stores produce high quality brandy. In 2007, the EU gave Serb trademarks with five different merchandise brands (? Ljivovica, Dunjeva? A, Medova? A, Crew? Kova? A and Jabukova? A) making it the only country that owns a trademark for royalty brands. Macedonia
Rakija is one of the most popular spirits in Macedonia as many people in Macedonia start their day with rakija shots. The most common types are yellow and white wine rakija. Served with salad as an appetizer (traditional saladka salad) or white cheese. Tikves wine makes the most famous rakija made in Kavadarci, Macedonia. Many Macedonians make their own homemade white rakija with the natural process of distillation of wine and add anise that gives sweetness. In industrial production, the percentage of alcohol in rakija is between 40 and 45 percent, but in domestic production, this percentage could be over 60.
Serve
In Bulgaria, galleries are generally served with shopka salad, yoghurt salad, pickled vegetables (turshiya) or other salads, which are the first dishes. Muskatova rakia is made from Muscat grapes, while the method of preparation dzhibrova rakia same as for Italian Grappa.
In summer, the ria is usually served ice cold, while in winter it is served "cooked" (Croatian: kuhana , Serbian: kuvana or grejana , Bulgarian: greyana ), rakia (also called Umadija tea in Serbia).Rakia is heated and sweetened with honey or sugar, with added spices Heated in large kettles, often offered to visitors to a variety of open celebrations, especially in winter, similar to the wine contemplated, because weaker royal brands are used (or stronger diluted with water).
Ritual Usage
Although wine is an important part of the Eucharistic rite in Eastern Orthodox and Roman Catholic churches in the region, the faithful have found usefulness in certain religious and related rituals throughout the Balkans.
At the end of the Orthodox Christian cemetery, at the exit of the cemetery, visitors are offered a piece of soda bread ( aaaaaaaa) and a glass of rakia. When drinking "for the soul" of the deceased, someone spilled some rakia on the ground, saying "For peace break from the soul", before drinking the rest.
During the wedding ceremony, the groom's father goes around all the tables and offers a glass of rakia for all the guests, sharing a toast for the happiness of the newlyweds. In general, in the Balkans, a rakia is offered to guests in one's home as a friendly manner.
Type
There are many types of rakia, depending on the fruit it produces from:
Kom or komina is the crumble of remaining fruit wine after wine making. It contains up to 5.5 liters of pure alcohol per 100 kg, and at least 40% dry matter.
Ã, ** Not to be confused with mead, made only from honey.
See also
- Liqueur
- Pomace brandy
References
External links
Media related to Rakija in Wikimedia Commons
Source of the article : Wikipedia
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