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
Afghan cuisine Pakistan (Balochistan province) have their own food - Hazaragi cuisine. Since Hazara people share some similarities with neighboring regional cuisines, the food is mainly influenced by Central Asian, Persian and South Asian cuisines. However, the way of cooking and culinary methods are different in some of the dishes between these neighboring cuisines. In Hazaras' cuisine, Hazara people used a large proportion of high-protein food such as meat and dairy products as well as a plenty of oil when cooking. Rather than a wide selection of dishes, their meal usually consists of only one type of food. Below are some famous