Afghan cuisine combines Indian, Iranian, and Mongolian influences. Rice is the most important food item, cooked in unique fluffy style. Fatty dishes are important for winter energy boost. Spices are balanced, not overly hot or spicy
Turkish coffee originated from Mocha in 1517 and is boiled, not brewed. Turkey has highest global tea consumption at 3.2kg per capita. Ayran is a traditional yogurt drink served with meat dishes. Boza is fermented grain drink served with cinnamon and chickpeas. Şalgam suyu is fermented turnip juice with mild or spicy hot versions
Ayran originates from 1000 CE Armenia and is considered national drink in Turkey. Made from yogurt, salt, and water in 5 minutes. Served chilled with meat and rice, especially with curry
Raki is a milky white grape-based drink with 40-50% alcohol content. Öküzgözü is a ruby-colored red wine from Anatolia region. Narince is Turkey's most abundant white wine, produced in Tokat. Emir is a delicate white wine from ancient Roman times. Efes Pilsen is Turkey's 11th largest brewery's popular beer
Salep is a creamy orchid root drink traditionally enjoyed in winter. Turkish coffee is brewed with sugar and water in copper pots. Çay is consumed more than any other country's per capita. Ayran is a yogurt-based drink enjoyed with doner kebab. Şalgam is made from turnip juice, available in salty or spicy varieties
Ayran has been consumed by Turks since nomadic times in central Asia. Turks diluted bitter yoghurt with water and salt for better taste. Ayran is popular in Iran, Iraq, Lebanon, Azerbaijan and Balkans