Bosnian cuisine uses many spices, in moderate quantities. Most dishes are light, as they are boiled; the sauces are fully natural, consisting of little more than the natural juices of the vegetables in the dish. Typical ingredients include tomatoes, potatoes, onions, garlic, peppers, cucumbers, carrots, cabbage, mushrooms, spinach, zucchini, dried beans, fresh beans, plums, milk, paprika and cream called pavlaka. Bosnian cuisine is balanced between Western and Eastern influences. As a result of the Ottoman administration for almost 500 years, Bosnian food is closely related to Turkish, Greek and other former Ottoman and Mediterranean cuisines. However, because of years of Austrian rule, there are many influences from Central Europe. Typical meat dishes include primarily beef and lamb. Some local specialties are ćevapi, burek, dolma, sarma, pilav, goulash, ajvar and a whole range of Eastern sweets. Ćevapi is a grilled dish of minced meat, a type of kebab, popular in former Yugoslavia and considered a national dish in Bosnia and Herzegovina and Serbia. Local wines come from Herzegovina where the climate is suitable for growing grapes. Herzegovinian ''loza'' (similar to Italian Grappa but less sweet) is very popular. Plum (''rakija'') or apple (''jabukovača'') alcohol beverages are produced in the north. In the south, distilleries used to produce vast quantities of brandy and supply all of ex-Yugoslav alcohol factories (brandy is the base of most alcoholic drinks).