Rakia

The rakia or rakija (Bulgarian: ракия; Serb Macedonian and : ракија; Croatian, Slovenien and Bosnien: rakija) is a brandy comparable with the brandy or the Vodka, obtained by distillation of Fruit juice S fermented and very popular through the Balkans. The name probably has like origin the Rakı, an anisated alcohol of Turkey.

Varieties

Its degree of alcohol borders the 60% normally, but some rakia produced locally can reach the 70 to 80%. The Prepečenica is a doubly distilled rakia, whose alcoholic strength can sometimes exceed the 90%.

Its most common form, the Slivovitz, is produced starting from plum, but one also produces some starting from grapes, fishings, apricots, apples, figs, and quinces. The plum rakia can still be mixed after distillation with other ingredients, such of grasses, honey, morello cherries or nuts.

The rakia is normally colorless (unless grasses or other ingredients are added there). Some of the forms of rakia are kept in barrels out of wooden (Chêne or Mûrier), which confers a specific flavor and a ambrée color to them. One drinks it in glasses from 30 to 50 Cl.

Place in the Bulgarian kitchen

In Bulgaria, it is commonly been used in entry with salad Chopska or a salad of Concombre for the Yaourt, and vegetables with the vinegar ( Turshiya ). The rakia greyana , is been useful hot and softened by honey or sugar.

Ritual use

Even if the orthodoxe churches and catholic of the Balkans use mainly the Vin in their eucharistic rites , the rakia is used there for certain uses.

At the time of a funerary ceremony in the churches orthodoxe and catholic of Balkans, one offers for example to the visitors a piece of bread ( pogača ) and glass of rakia. And before clinking glasses with the memory of the missings, the tradition wants that one spreads on the ground a little rakia before drinking the remainder.

At the time of the ceremonies of marriage, the father of the groom goes from table in table to offer glass of rakia to his hosts, while carrying a toast with the happiness of the new grooms. Generally, the rakia is offered to the guests like signs of welcome.

Rakia heated in large kettles ( kuvana or greyana ) is often been used to the visitors of various festivities as sport, in particular the days of winter. This preparation is similar to the hot Vin, of the varieties of rakia less strong (or diluted with water) being used and being been useful with honey, sugar and spices.

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