Bulgarian cuisine is similar to that of other Balkan countries and demonstrates strong Turkish and Greek influences. Yogurt, lukanka, banitsa, shopska salad, lyutenitsa and kozunak are among the best-known local foods. Meat consumption is lower than the European average, given a cultural preference for a large variety of salads. Bulgaria was the world's second-largest wine exporter until 1989, but has since lost that position. The 2016 harvest yielded 128 million litres of wine, of which 62 million was exported mainly to Romania, Poland and Russia. Mavrud, Rubin, Shiroka melnishka, Dimiat and Cherven Misket are the typical grapes used in Bulgarian wine. Rakia is a traditional fruit brandy that was consumed in Bulgaria as early as the 14th century.