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Traditional fermented foods/drinks found in Anatolia (Turkey) include fermented milks (yoghurt, torba yoghurt, kurut, ayran, kefir, koumiss), cereal-based fermented food (tarhana), non-alcoholic beverages (boza), fermented fruits and vegetables (tursu, salgam, hardaliye) and fermented meat (sucuk). There is considerable regional variety in the preparation of these traditional foods.

Source: Kabak B, Dobson A D W (2011). An introduction to the traditional fermented foods and beverages of Turkey. Critical Reviews in Food Science and Nutrition.51:248-260