feed Raki

The Albanian raki (Definite Albanian form: rakia) is a type of rakia found only in Albania. In the Ottoman Empire, until the 19th century, meyhanes would mainly serve wine along with meze, due to religious restrictions imposed by various Sultans. Although there were many Muslims among meyhane attendants, sharia authorities could, at times, prosecute them. With the relatively liberal atmosphere of the Tanzimat Period (1839–1876), meyhane attendance among Muslims rose considerably, and rakia became a favorite among meyhane-goers. By the end of the century, rakia took its current standard form and its consumption surpassed that of wine.
The Albanian raki is made from fermented and distilled fruit, particularly grapes and plums. Albanian raki contains no aniseed and its taste varies according to the fruit used to make it. The process of making rakia is exceptionally difficult, requiring much labor to mash the fruit, ferment it under the proper conditions, ensure the correct amount of fire under the distillery barrel and finally to infuse the final product with leaves from the apple tree[citation needed]. The slightest mistake turns a potentially perfect batch of rakia into what is known as 'soft raki', which is considered by many to not be worth drinking. Albanian raki is not mixed with water like in Turkey or other countries. It is drank in small cups called Teke (which means one single shot) or dopio (which mean a double shot in one glass)
Among Catholic Albanians, family gatherings, dinners, and communal meetings are often began with a shot of raki. Before a meal, toasts are made with a shot of raki. "Qjoft te levdua Krishti" - which means, "Praise be to Christ" - are the first words used to begin the toast.

Skrapari Rrushi Raki

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