arak

Arak is a traditional anise-flavored distilled beverage produced in the Levant, parts of the Middle East, and North Africa. It is typically made by fermenting grape-based wine, distilling it, and infusing or redistilling with anise oil. The resulting spirit is usually clear and colorless, and its strength varies, commonly around 40% ABV, with higher proof variants found in some regions.

A characteristic feature of arak is the louche effect: when water or ice is added, the clear spirit turns milky as anise oils emulsify. It is commonly served with meze, or small dishes, and sipped slowly in social settings. Cultural practices surrounding consumption vary by country and community, but arak is often associated with hospitality and convivial dining.

Regional variants exist under similar names in related culinary zones. In Turkey, a closely related spirit is known as rakı; in Greece and some nearby areas, ouzo shares the same general family of anise-flavored spirits. While production methods and base ingredients vary by locale, arak and its close relatives are united by the shared use of anise flavor and the practice of diluting the spirit with water before drinking.

The term arak is used across several languages to refer to the drink, though spellings and exact formulations can differ by country. In some regions, arak can also refer to other locally produced anis-based spirits, leading to regional naming variations and distinctions in production and legal definitions.