Bosnian cuisine shows strong Turkish, Greek and Ottoman influences. Most dishes are plant-based and seasonal. Meat is served mixed-grill style with various cuts. Spices are used sparingly
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 powder made from dried orchid root tubers. Contains high starch content for creamy texture. Name comes from Arabic "khusya thalab" meaning fox testicles
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
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