"Oh, Christ. Well, you know, I lived in Hungary until I was about ten years old, so lots of spices, all kinds of spices. Lots of kefir and cheese, lots of stews. Cold soups like meggyleves, fermented vegetables, things like that. One of the cooks used to make kifli. And then when we moved to Constantinople, that's where I had kibbeh, except we call it köfte, and where I started drinking coffee, but what I remember most was the abundance of fruit -- apricots, pomegranates, dates, figs and quince, all kinds of fruit. A lot of rice, yoğurt, minced meat-- oh, dolma and sarma, but I always hated those. That might be more answer than you're looking for."