"of early Central Asian Turks. The combination of domed metal sač and oklava (the Turkish rod-style rolling pin) enabled the invention of the layered dough style used in börek (especially in ""su böreği"", or 'water pastry', a salty baklava-like pastry with cheese filling), güllaç and baklava. Börek is the general name for salty pastries made with yufka (a thicker version of phyllo dough), which consists of thin layers of dough. Su böreği, made with boiled yufka/phyllo layers, cheese and parsley, is the most frequently eaten. Çiğ börek (also known as ""Tatar böreği"") is fried and stuffed with minced meat. Kol"
"with tarator sauce. Popular sea fish in Turkey include: One of the world-renowned desserts of Turkish cuisine is baklava. Baklava is made either with pistachios or walnuts. Turkish cuisine has a range of baklava-like desserts which include şöbiyet, bülbül yuvası, saray sarması, sütlü nuriye, and sarı burma. Kadaif ('Kadayıf') is a common Turkish dessert that employs shredded yufka. There are different types of kadaif: tel (wire) or Burma (wring) kadayıf, both of which can be prepared with either walnuts or pistachios. Although carrying the label ""kadayıf"", ekmek kadayıfı is totally different from ""tel kadayıf"". Künefe and ekmek kadayıfı are rich"
"poured over the cooked baklava and allowed to soak in. Baklava is usually served at room temperature, often garnished with ground nuts. In Turkey, baklava is traditionally made by filling between the layers of dough with pistachios, walnuts or almonds (in some parts of the Aegean Region). In the Black Sea Region hazelnuts are commonly used as a filling for baklava. Hazelnuts are also used as a filling for the Turkish dessert ""Sütlü Nuriye"", a lighter version of the dessert which substitutes milk for the simple syrup used in traditional baklava recipes. ""Şöbiyet"" is a variation that includes fresh cream"
"ethnic groups continue to bake traditional flat breads. Jews from the former Soviet republic of Georgia make the flatbread, ""lavash"". Baklava is a nut-filled phyllo pastry sweetened with syrup served at celebrations in Jewish communities who originated in the Middle East. It is also often served in restaurants as dessert, along with small cups of Turkish coffee. Kadaif is a pastry made from long thin noodle threads filled with walnuts or pistachios and sweetened with syrup; it is served alongside baklava. Halva is a sweet, made from tehina and sugar, and is popular in Israel. It is used to make"
"Filo Filo or phyllo ( ""leaf"") is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked. The current practice of stretching raw dough into paper-thin sheets likely originated in the kitchens of the Topkapı Palace during the time of the Ottoman Empire, based on Central Asian and Romano-Byzantine techniques. Baklava is probably the earliest dish using filo, and is documented as early as the 13th century. Filo dough is"
"Güllaç Güllaç (pronounced ) is a Turkish dessert made with milk, pomegranate and a special kind of pastry. It is consumed especially during Ramadan. Güllaç is considered by some as being the origin of baklava. The similarities between the two desserts are many, such as the use of thin layers of dough and nuts in between. Güllaç dough is now prepared with corn starch and wheat flour, although originally it was made only with wheat starch. Güllaç contains walnuts between the layers that are put in milk. Its first known mention is in a 14th-century book, ""Yinshan Zhenyao"" (), a"
"in the filling, in addition to the traditional nuts. The city of Gaziantep in southeast Turkey is famous for its pistachio baklava. The dessert was introduced to Gazisntep in 1871 by Çelebi Güllü, who had learned the recipe from a chef in Damascus. In 2008, the Turkish patent office registered a geographical indication for Antep Baklava, and in 2013, or was registered as a Protected Geographical Indication by the European Commission. In many parts of Turkey, baklava is often topped with or ice cream. Armenian ' is spiced with cinnamon and cloves. Greek-style baklava is supposed to be made with"
"white cheese, pieces of meat, braised meat (kavurma), sucuk, pastırma or/and eggs put on rolled-out dough, is one of the most common traditional stone-baked Turkish specialities. Açma is a soft bread found in most parts of Turkey. It is similar to simit in shape, is covered in a glaze, and is usually eaten as a part of breakfast or as a snack. A vegetable dish can be a main course in a Turkish meal. A large variety of vegetables are used, such as spinach, leek, cauliflower, artichoke, cabbage, celery, eggplant, green and red bell peppers, string bean and jerusalem artichoke."
"been ""an early form of filo"" since the ""Kitab Diwan Lughat al-Turk"", a dictionary of Turkic dialects by Mahmud Kashgari recorded plated/folded bread as one meaning of the word ""yuvgha"". Filo is known by a variety of names in ethnic and regional cuisines. Among them are: Filo Filo or phyllo ( ""leaf"") is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked. The current practice of stretching raw dough"
"pan-fried breads developed by the Turks of Central Asia before their westward migration to Anatolia in the late Middle Ages. (""cf."" Baklava) Another variety is the spiral Skopelos Cheese Pie in which long strips of cheese stuffed phyllo are formed into a spiral and baked or deep fried. Tiropita can also be made in a large pan (ταψί ) and cut into individual portions after baking. The individual form is sold in bakeries throughout Greece, where it is a popular breakfast and snack food. Alternatives to tiropita are spanakopita, a pie with spinach, as well as bougatsa or even cremidopita,"
"(""lahana"") (black or white cabbage), chard (""pazı"") and mussel (""midye"") dolma constitute the most common types. Instead of dried cherries in the palace cuisine, currants are usually added to the filling of dolma cooked in olive oil. A different type of dolma is mumbar dolması, for which the membrane of intestines of sheep is filled up with a spicy rice-nut mixture. ""Kebab"" refers to a great variety of meat-based dishes in Turkish cuisine. Kebab in Turkey encompasses not only grilled or skewered meats, but also stews and casseroles. Turkey is surrounded by seas which contain a large variety of fish."
"the Ottoman Sultan Murad II prepared a Turkish translation of the book, adding around 70 contemporary recipes. Another recipe for a similar dessert is güllaç, a dessert found in the Turkish cuisine and considered by some as the origin of baklava. It consists of layers of filo dough that are put one by one in warmed up milk with sugar. It is served with walnut and fresh pomegranate and generally eaten during Ramadan. The first known documentation of ' is attested in a food and health manual, written in 1330 that documents Mongol foods called Yinshan Zhengyao (飮膳正要, ""Important Principles"
"such as ""baklava"", ""kadayıf"" and ""künefe"". Especially in the western parts of Turkey, where olive trees are grown abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions display basic characteristics of Mediterranean cuisine as they are rich in vegetables, herbs and fish. Central Anatolia is famous for its pastry specialities such as ""keşkek"" (kashkak), ""mantı"" (especially of Kayseri) and ""gözleme"". The name of specialities sometimes includes the name of a city or a region (either in Turkey or outside). This suggests that a dish is a speciality of"
"Those who like helva for dessert prefer ""summer helva"", which is lighter and less sweet than the regular one. Frequently used ingredients in Turkish specialties include: lamb, beef, rice, fish, eggplants, green peppers, onions, garlic, lentils, beans, zucchinis and tomatoes. Nuts, especially pistachios, chestnuts, almonds, hazelnuts, and walnuts, together with spices, have a special place in Turkish cuisine, and are used extensively in desserts or eaten separately. Semolina flour is used to make a cake called ""revani"" and ""irmik helvasi"". Olives are also common on various breakfasts and meze tables frequently. Beyaz peynir and yogurt are part of many dishes"
"Lavash Lavash (; ; ; ; ) is a soft, thin unleavened flatbread made in a tandoor and eaten all over the South Caucasus, Western Asia and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. In 2014, ""Lavash, the preparation, meaning and appearance of traditional Armenian bread as an expression of culture"" was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. In 2016, making and sharing flatbread (lavash, katyrma, jupka or yufka) in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey"
"Kuzu haşlama Kuzu haşlama is a Turkish dish of bone-in lamb (usually shank or shoulder) that is boiled with vegetables like onions, potatoes and carrots. Some variations include zucchini, celery root, or chickpeas. Charles Perry notes that there is no known ancient Turkic word for boiled meat dishes, though the Persian word ""shorba"" has come to mean meat soup or broth in various Turkic languages. The simple broth is flavored with salt, garlic, whole black peppercorns and spices which may include dried mint, aleppo pepper, and bay leaves. The shanks are first briefly sauteed with the ring-cut onions. The water"
"or ""tuzlu lokma"" (sour lokma) in Turkish, which is Lokma without any sweet syrup or honey, is a staple food for Turkic and Mongolian cuisines. Lokma in the form of a dessert is made with flour, sugar, yeast and salt, fried in oil and later bathed in syrup or honey. Lokma is first described as part of Turkish cuisine in the 9th century Kara-Khanid Khanate. It was cooked by palace cooks in the Ottoman Empire for centuries and spread to the cuisines of the former countries of the Ottoman Empire in the Balkans, Middle East and the Caucasus. While in"
"bulgur, or pasta. They may also be served as a side dish to fish or meat. They are often served warm or at room temperature, and are popular in the summer. They are also commonly eaten as a fasting food. Examples include: Ladera Ladera (Greek λαδερά), zeytinyağlı (yemekler) (Turkish), or bil zayt (Arabic بالزيت) is a category of vegetable dishes cooked in olive oil in Greek, Turkish, and Arabic cuisines. The name in all these languages means ""with (olive) oil"". Ladera consist of vegetables, plain or stuffed, cooked in a tomato, onion, garlic, and olive oil sauce, and usually do"
"and taste. Most often, salty or sweet biscuits called kurabiye are served with tea. Baklava is traditionally served with lemonade, not tea, as lemonade balances the cloying sweetness of baklava. Tea in Turkey Tea ( ) is popular throughout Turkey and the Turkish diaspora. Turkish tea culture also extends to Northern Cyprus and some countries in the Balkan Peninsula. Most of the tea produced in Turkey is Rize tea, a terroir from Rize Province on the eastern Black Sea coast, which has a mild climate with high precipitation and fertile soil. This tea is usually processed as black tea. In"
"Shawarma Shawarma (; ), also shaurma and other spellings, is a Middle Eastern meat preparation based on the doner kebab of Ottoman Turkey. Originally made of lamb or mutton, today's shawarma may also be chicken, turkey, beef, or veal, cut in thin slices and stacked in a cone-like shape on a vertical rotisserie. Thin slices are shaved off the cooked surface as it continuously rotates. Shawarma is one of the world's most popular street foods, especially in the countries of the Levant and the Arabian Peninsula. Grilling a vertical spit of stacked meat slices, and cutting it off as it"
"over which dishes were originally Greek and which Turkish. Baklava, for example, is claimed by both countries. Greek and Turkish cuisine both built upon the cookery of the Byzantine Empire, which was a continuation of the cooking of the Roman Empire. Roman cuisine had borrowed a great deal from the ancient Greeks, but ' (and hence baklava) had a Latin, not a Greek, origin—please note that the conservative, anti-Greek Cato left us this recipe."" Andrew Dalby identifies this, and surrounding dessert recipes in Cato, as coming from a ""Greek tradition"" and cites Antiphanes (fl. 3rd century BC) as quoted by"
"Dimlama Dimlama or Dymdama is an turkic stew made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits. Meat (lamb or sometimes veal or beef) and vegetables are cut into large pieces and placed in layers in a tightly sealed pot to simmer slowly in their own juices. Vegetables for dimlama may include, in addition to potatoes and onions, also carrots, cabbage, eggplants, tomatoes, sweet peppers, spiced with garlic and a variety of herbs and condiments. Dimlama is usually cooked during spring and summer when there is a wide choice of vegetables. It is served on a large"
"as a canned food, in glass jars, for the winter season. During summer and autumn months, when its ingredients are usually readily available, it is also a main dish in Bulgaria, mainly during Orthodox fasting periods. Similar relishes are popular in the Balkans in different variants and names (e.g., ajvar or pinđur). A Romanian variety is called zacuscă, a word of Slavic origin (cf. Bulgarian and Russian zakuska). Kyopolou Kyopolou (, more often ""Кьополу""; ) is a popular Bulgarian and Turkish spread, relish and salad made principally from roasted eggplants and garlic. Common recipes include further ingredients such as baked"
"as ""Maqlubeh"", known across the countries of the Eastern Mediterranean. The rice pilaf which is traditionally cooked with meats, eggplants, tomatoes, potatoes, and cauliflower also has a fish variety known as ""Sayyadiyeh"", or the Fishermen's Dish. Turkish cuisine contains many different pilav types and is the inspiration behind most of the variations in Armenia, Balkans, Greece, and Arab countries due to their past under Ottoman Empire rule. Some of these variations are pirinc (""rice"") pilav, ""bulgur"" pilav, and arpa şehriye (""orzo"") pilav. Using mainly these three types, Turkish people make many dishes such as ""perdeli pilav"", and etli pilav (rice"
"of Istanbul, Bursa, Izmir, and rest of the Asia Minor region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, koftes and a wider availability of vegetable stews (""türlü""), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (""hamsi"") and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, and Adana) is famous for its variety of kebabs, ""mezes"" and dough-based desserts such as ""baklava"", ""şöbiyet"", ""kadayıf"", and ""künefe"". Especially in the western parts of Turkey, where"
"pastry shop was unable to make the traditional baklava recipe profitable under the new pricing rules. To lower the cost of making baklava, pastry chefs substituted hazelnuts for pistachios and added milk to increase the weight of each tray of baklava. The new recipe became known as ""Sütlü Nuriye"". Sütlü Nuriye Sütlü Nuriye is a Turkish dessert similar to baklava, but instead of syrup it contains milk, which gives a whitish look to the dessert. The name means ""Nuriye"" with milk. According to the owner of ""Güllüoğlu Baklava"" the desserts origins go back to the 1980 Turkish coup d'état during"
"stuffed into a pita or other type of bread as a sandwich, or wrapped in a thin flatbread such as lavash or yufka, known as a ""dürüm"" (literally meaning roll or wrap in Turkish). Since the early 1970s, the sandwich or wrap form has become popular around the world as a fast food dish sold by kebab shops, and is often called simply a ""kebab"". The sandwich generally contains salad or vegetables, which may include tomato, lettuce, cabbage, onion with sumac, fresh or pickled cucumber, or chili, and various types of sauces. In the Ottoman Empire at least as far"
"Sütlü Nuriye Sütlü Nuriye is a Turkish dessert similar to baklava, but instead of syrup it contains milk, which gives a whitish look to the dessert. The name means ""Nuriye"" with milk. According to the owner of ""Güllüoğlu Baklava"" the desserts origins go back to the 1980 Turkish coup d'état during which a military officer purchased baklava and found the price to be too high. The officer complained to İsmail Hakki Akansel, who had been appointed Mayor of Istanbul in the aftermath of the coup. Akansel responded by setting a price ceiling on baklava, which was announced during Ramadan. The"
"Middle Eastern cuisine Middle Eastern cuisine is the cuisine of the various countries and peoples of the Middle East. The cuisine of the region is diverse while having a degree of homogeneity. It includes Arab, Iranian/Persian, Israeli/Jewish, Assyrian, Armenian, Kurdish, Cypriot, and Turkish cuisines. In 2017, Middle Eastern cuisine was claimed by many sources to be one of the most popular and fastest growing ethnic cuisines in the US. Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice, and parsley. Some popular dishes include kebabs, dolma, baklava, yogurt, doner kebab, shawarma"
"Maqluba Maqluba () is a traditional Palestinian and Jordanian dish served throughout the Levant. The dish includes meat, rice, and fried vegetables placed in a pot, which is then flipped upside down when served, hence the name ""maqluba"", which translates literally as ""upside-down"". The dish can include a variety of vegetables, such as fried tomatoes, potatoes, cauliflower, and eggplant, accompanied by either chicken or lamb. The most common vegetables used are cauliflower and eggplant. They are carefully placed in the pot to be cooked in layers, so that when the casserole is inverted, the pot is inverted and the dish"
"like shish kebab, stuffed zucchini/courgette, ""yabraʾ"" (stuffed grape leaves, the word ""yabraʾ"" deriving from the Turkish word ""yaprak"", meaning leaf). The main dishes that form Syrian cuisine are kibbeh, hummus, tabbouleh, fattoush, labneh, shawarma, mujaddara, shanklish, pastırma, sujuk and baklava. Baklava is made of filo pastry filled with chopped nuts and soaked in honey. Syrians often serve selections of appetizers, known as meze, before the main course. Za'atar, minced beef, and cheese manakish are popular hors d'œuvres. The Arabic flatbread khubz is always eaten together with meze. Drinks in Syria vary, depending on the time of day and the occasion."
"and ""bombacık"" in Cypriot Turkish. In Armenian cuisine it may be called either ""pomp"" or ""tulumba"". ""Tulumba"" features in Albanian, Bosnian, Bulgarian, Macedonian, Greek () and Turkish cuisines. The sweet is also found in Persian cuisine as ""bamiyeh"". In Egyptian and some Arab cuisines it is called ""balah ash-sham"" () and in Iraqi cuisine it is known as as ""datli"" (). Tulumba Tulumba is a deep-fried dessert found in Ottoman cuisine and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis and churros. It is made from unleavened dough lump"
"Bazlama Bazlama is a single-layered, flat, circular and leavened bread with a creamy yellow colour, found in Turkey. It has an average thickness of 2 cm and diameters ranging from 10 to 25 cm. This popular flatbread is made from wheat flour, water, salt and yeast. After mixing and two to three hours fermentation, 200- to 250-gram pieces of dough are divided, rounded, sheeted to a desired thickness and baked on a hot plate. During baking, the bread is turned over to bake the other side. After baking, it is generally consumed fresh. Shelf life of bazlama varies from several"