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
Baklava of Food and Drink"), written by Hu Sihui, an ethnic Mongol court dietitian of the Yuan dynasty. Uzbek cuisine has ', ' or ' or in Tatar ', which are sweet and salty savories (') prepared with 10–12 layers of dough. There are also some similarities between baklava and the Ancient Greek desserts ' (), ' (), and ' () found in book XIV of the . However, the recipe there is for a filling of nuts and honey, with a top and bottom layer of honey and ground sesame similar to modern ' or ', and no dough, certainly