Turkish cuisine 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
Asian Century kung fu, judo, karate, aikido, taekwondo, kendo, jujitsu, tai chi, qigong, ba gua, and xing yi, with their many associated schools and subforms. Asian cuisine is quite popular in the West due to Asian immigration and subsequent interest from non-Asians into Asian ingredients and food. Even small towns in Britain, Canada, Scandinavia, or the United States generally have at least one Indian or Chinese restaurant. Restaurants serving pan-Asian and Asian-inspired cuisine have also opened across North America, Australia and other parts of the world. P.F. Chang's China Bistro and Pei Wei Asian Diner which serve Asian and Asian-inspired food is