Turkish cuisine böreği is another well-known type of börek that takes its name from its shape, as do fincan (coffee cup), muska (talisman), Gül böreği (rose) or Sigara böreği (cigarette). Other traditional Turkish böreks include Talaş böreği (phyllo dough filled with vegetables and diced meat), Puf böreği. Laz böreği is a sweet type of börek, widespread in the Black Sea region. Poğaça is the label name for dough based salty pastries. Likewise çörek is another label name used for both sweet and salty pastries. Gözleme is a food typical in rural areas, made of lavash bread or phyllo dough folded around a
A History of English Food "Food in England". Cooke argues that Dickson Wright is "as particular as she is greedy", and "gruesomely snobbish", out of touch with "Other people", preferring therefore the overindulgent Georgians who could afford a suitable retinue of servants. "British Food in America" describes the book as "a stinker", substituting "speculation and snobbish reminiscence for any modicum of research or analysis." A History of English Food A History of English Food is a history of English cuisine from the Middle Ages to the end of the twentieth century written by the celebrity cook Clarissa Dickson Wright. Each era is treated in turn