Baklava was brought (along many others) by the Ottomans, and is prepared differently depending on the regions and cities. In Iranian cuisine, a drier version of baklava is cooked and presented in smaller diamond-shaped cuts flavored with rose water. The cities of and are famous for their baklava, which is widely distributed in Iran. Persian baklava uses a combination of chopped almonds and pistachios spiced with cardamom and a rose water-scented syrup and is lighter than other Middle Eastern versions. Baklava Baklava (, , or ; ) is a rich, sweet dessert pastry made of layers of filo filled with chopped
Turkish cuisine "Urfa kebap" and "Adana kebap" is the thickness of the skewer and the amount of hot pepper that the kebab contains. "Urfa kebap" is less spicy and thicker than "Adana kebap". Although meat-based foods such as kebabs are the mainstay in Turkish cuisine as presented in foreign countries, native Turkish meals largely center around rice, vegetables, and bread. Turks usually prefer a rich breakfast. A typical Turkish breakfast consists of cheese ("beyaz peynir", "kaşar" etc.), butter, olives, eggs, tomatoes, cucumbers, jam, honey, and kaymak, sucuk (spicy Turkish sausage, can be eaten with eggs), "pastırma", "börek", "simit", "poğaça" and soups are