A typical turkish breakfast, usually light, consists of tea, white cheese, bread, butter, eggs, marmalade or honey, and olives. The main meal of the day is eaten in the evening and may consist of several courses. Traditional Turkish cuisine includes meze , a tray or table of small dishes, including stuffed vine leaves, salads, and a variety of other items, as well as shish kebab grilled on a skewer. However, white beans should be considered as national food as it is eaten by almost every turk. Meat is often grilled. Fish is fairly plentiful along the Bosporus and the coast , but tends to be expensive. Vegetables are usually prepared in olive oil, and rice pilav is common. Soups are an important part of the diet. Turkish desserts include baklava (a dessert of syrup and pastry), kadayif and muhallebi (milk pudding). Turkish coffee ( kahve ), a thick brew served in small cups, is served with nearly every meal. Despite being overwhelmingly Muslim, Turkish people enjoy locally made beer, wine, and spirits. The national drink is raki , an aniseed-flavoured clear grape brandy, similar to Greek ouzo or French pastis, that clouds when water is added. Breakfast is usually eaten at around 7 AM , or earlier in rural areas. Lunch is at midday, and dinner, the main meal, is eaten at around 7 PM , when the family generally expects to sit down together. Eating habits vary according to the region and the food being eaten. Traditionally, many foods are eaten with the fingers, but cutlery is now widely used. To begin or end a meal, one might say Afiyet olsun ( May what you eat bring you well-being ). One may compliment the cook on the meal by saying Elinize saglik (roughly, Bless your hand ).