Lebanese ARAK Tutorial in Details. Raw Meat Preparation and Dinner. The Traditional Village Life
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ARAK: Arak is a Levantine unsweetened distilled spirit in the anise drinks family. It is a translucent white anise-flavored drink.
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Al Khan Al Maksoud Restaurant
+961 8 544 881
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"The most important thing about arak is that our grandfathers used herbs to treat illness, not medicine. They believed in herbs, so they chose to make arak with green anise because it has anethole, a compound that aids digestion,"
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The harvest is in September and October. The grapes are crushed and left to ferment for three weeks. The mix is put in the lower part of the karakeh, where it is heated until it evaporates and cooled in the top part by a stream of cold water. At this stage, it is pure alcohol. Anise and water may be added in the second or third distillation. The mix is what makes each house's taste unique.
Home-made arak usually goes straight into large containers after distillation, ready for drinking. In commercial production, the arak sits in clay jugs for a year, making it smoother, Issa said. "Wine ages but arak rests,"
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Every part of Lebanon's national drink, arak, is infused with tradition -- from distilling the aniseed-tinged liquor to the ritual of mixing it at the table, when the transparent liquid suddenly turns milky white as water is added.
Arak is a staple of Sunday meals. With a sweet taste and high alcohol content -- about 40% -- it's best consumed with food -- lots of it. That makes it perfect for Lebanon's traditional meze, spreads of never-ending small dishes that family and friends linger over for hours.
Aficionados say arak is vital to digesting the home-made raw meat dishes that are central to a meze. The real effect comes at the end of the meal, when you stand up after all that eating and the alcohol from glass after glass really hits.
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العرق هو روح شامية مقطرة غير محلاة في عائلة مشروبات اليانسون. وهو مشروب نصف شفاف بنكهة اليانسون الأبيض.
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العرق اللبناني: منتج تقليدياً في قرى لبنان
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