Elma Çayı (Turkish Apple Tea)
ایلما چائی (ترکی سیب کی چائے)
Visitors to Turkey often fall for elma çayı, the sweet, golden apple tea served in the Grand Bazaar. The version sold to tourists is usually an instant powder, but Turkish homes make a far better one from real apples: slices of apple simmered gently with cinnamon and cloves until the water turns amber and smells of apple pie. It's caffeine-free, so it's a lovely evening drink and good for children, and it makes the most of apples in winter.
- ⏱ Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Put the apple slices, water, cinnamon, cloves and orange peel in a and bring to a boil.
Lower the heat and simmer for 15–20 minutes, until the apples are very soft and the water is golden and fragrant.
Lightly mash the apples against the side of the pan to release more flavour, then strain.
Stir in the honey and lemon juice and serve hot in glasses, or chill and serve over ice in summer.
Kitchen notes
Red apples with their skins give a deeper colour. Add a slice of beetroot or a hibiscus flower for a ruby tint.
Add honey only after the tea is off the heat to keep its flavour.
For a stronger tea, add a few dried apple slices along with the fresh ones.
A tea without tea
In Turkey, elma çayı is the drink you’re offered when you’ve had enough black tea, or late in the evening. It’s served in the same tulip glasses as Turkish tea, golden instead of red.
Real apples, real spices
The bright, very sweet apple tea sold in packets is mostly sugar and flavouring. Making it from fresh apples gives a gentler, more natural drink, with warmth from cinnamon and cloves. It’s a little like a fruit version of qehwa.
Choosing apples
Red apples with their skins on give the best colour and a sweet, rounded flavour. A mix works well: one sweet red apple and one slightly tart one, such as a green apple, gives a more interesting cup. Kashmiri and Kulu apples, sold all winter in Pakistan, are ideal. Slice them thinly so they release their flavour quickly, and don’t peel them; much of the colour and aroma is in the skin.
Hot or cold
It’s lovely hot on a winter evening, especially with honey. In summer, chill it, add lemon and ice, and it becomes a light iced tea.
Serving
Serve in small glasses after a meal, with a plate of dried fruit or a piece of baklava. It’s a good caffeine-free drink for guests who don’t drink tea at night.
Questions people ask
Is it the same as the apple tea in the Grand Bazaar?
That's usually an instant powder with flavouring. This homemade version is lighter, less sugary and tastes of real apple and spice.
Does it contain caffeine?
No. It's a fruit infusion, so it's fine in the evening and for children.
Can I eat the cooked apples?
Yes. They're soft and spiced, good over yogurt or porridge.
Nutrition (estimate, per serving)
- Calories
- 60
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 16 g
