In the modern age, Budapest developed its own peculiar cuisine, based on products of the nearby region, such as lamb, pork and vegetables special to the region. Modern Hungarian cuisine is a synthesis of ancient Asiatic components mixed with French, Germanic, Italian, and Slavic elements. The food of Hungary can be considered a melting pot of the continent, with a culinary base formed from its own, original Magyar cuisine. Considerable numbers of Saxons, Armenians, Italians, Jews and Serbs settled in the Hungarian basin and in Transylvania, also contributing with different new dishes. Elements of ancient Turkish cuisine were adopted during the Ottoman era, in the form of sweets (for example different nougats, like white nougat called ''törökméz''), quince (''birsalma''), Turkish delight, Turkish coffee or rice dishes like pilaf, meat and vegetable dishes like the eggplant, used in eggplant salads and appetizers, stuffed peppers and stuffed cabbage called ''töltött káposzta''. Hungarian cuisine was influenced by Austrian cuisine under the Austro-Hungarian Empire, dishes and methods of food preparation have often been borrowed from Austrian cuisine, and vice versa.