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The FoodieBackpacker’s Raki Table

The travelling cook, the FoodieBackpacker, let us in on the couple of essentials his raki table would be lost without.

“In my FoodieBackpacker dinners, I’m serving my food with raki. I show them the perfect serve, with the right amounts to drink it, one part raki, one part water. I always say to people at the raki table to just take one bite of food and then sip a little bit of raki. That way both the food and raki is more delicious  If you just start eating a lot and then drink the raki like it’s water, you’re not going to enjoy either. Small tastes are the key.

I love cheese with raki so I use different cheeses a lot as ingredients in my cooking. Also hummus is a must for me at any raki table as are flavours with yoghurt. I especially like spicy, chilli flavours and also cumin. According to the main course I do switch but whether it’s with seafood, meat or vegetables the cumin and chilli flavours with the raki are great.

“I couldn’t travel without my spices”

I couldn’t travel without my spices, especially cumin, sumac and dried mint. I take them from Turkey from either the market in Istanbul or, whenever possible the East of Turkey, which is the centre of spices. I get mine from Gaziantep, where some of my family are living so they can send them over to me fresh. When I buy them from Gaziantep the flavour and smell seems to last forever.

I really like long conversations during dinners. If I don’t have anyone with me I eat so fast, I finish everything in five minutes. If there’s someone with me, we chat and talk and it’s so much more fun. It’s not just about eating anymore, it’s a social activity so of course it’s really important to socialise and share what you did during the day.”

The FoodieBackpacker’s Raki Table pinit fg en rect red 28

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