Raki ve Kavun

Ingredients

Instructions

1. 1

   Chill 2 small serving glasses if possible. Peel the cantaloupe, remove the seeds, and cut the flesh into neat wedges or thick slices that are easy to pick up. For the best texture and sweetness, use a fully ripe melon that smells fragrant at the stem end and yields slightly when pressed.

2. 2

   Arrange the cantaloupe on a chilled serving plate or shallow bowl. Scatter the ice cubes around the melon or place them in a separate bowl to keep the serving cold without watering the fruit.

3. 3

   Pour the raki into the 2 glasses, dividing it evenly. Add the cold water slowly, also dividing evenly; the drink will turn cloudy white, which is the classic louche effect. Serve immediately so it stays very cold.

4. 4

   Set the raki alongside the chilled melon and serve at once as a classic meze-style pairing. Traditionally, diners alternate bites of sweet, cold kavun with sips of diluted raki.

Nutrition per serving

Notes

• •For a more traditional meyhane presentation, serve the melon very cold and the raki with extra ice on the side rather than directly in the glass, so the dilution stays controlled.
• •If you can, chill the cut melon for 15-20 minutes before serving, but this is optional and not included in the time.
• •A small pinch of flaky salt on the melon is not traditional everywhere, but it can heighten the sweetness pleasantly.

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