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
Qatari cuisine Original recipe was blended together by Mohamed Fathi, an Egyptian scientist. Rose water and pistachio pudding. Cheesecake topped with cream. Other desserts include baklava, kanafeh, and qatayef, as well as local variations on desserts from the Western World. Qatari cuisine Qatari cuisine is made up of traditional Arab cuisine. Machbūs, a meal consisting of rice, meat, and vegetables, is the national dish in Qatar. Seafood and dates are staple food items in the country. Rice, meat, onions, and tomatoes mixed with spices. This dish is the local variation of kabsa. Rice, meat, and vegetables mixed with spices. This dish is