Arak: Difference between revisions
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In Iran, arak it is made in many homes and is consumed in several occasions. More common in Iran, is the purer and stronger sort of Arak, made without anise, which is called ''Aragh-e Sagi'' (Persian: عرق سگی, literally dog's arak) in Iran. | In Iran, arak it is made in many homes and is consumed in several occasions. More common in Iran, is the purer and stronger sort of Arak, made without anise, which is called ''Aragh-e Sagi'' (Persian: عرق سگی, literally dog's arak) in Iran. | ||
[[Category:Liqueur]] | |||
[[Category:Spirits]] | [[Category:Spirits]] | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Revision as of 22:18, 28 August 2017
A clear, colorless Middle-eastern and eastern Mediterranean liqueur, made in Iran, Syria, Lebanon, Israel and Jordan. Made from grapes and anise, arak (from Arabic araq عرق) is closely related to the Greek ouzo. It is served with meals or as an aperitif, and served with water, which makes it opaque.
In Iran, arak it is made in many homes and is consumed in several occasions. More common in Iran, is the purer and stronger sort of Arak, made without anise, which is called Aragh-e Sagi (Persian: عرق سگی, literally dog's arak) in Iran.