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
Turkish cuisine For example, "komposto" (compote) or "hoşaf" (from Persian "khosh âb", literally meaning "nice water") are among the main side dishes to meat or pilav. "Dolma" and pilaf usually contain currants or raisins. "Etli yaprak sarma" (vine leaves stuffed with meat and rice) used to be cooked with sour plums in Ottoman cuisine. Turkish desserts do not normally contain fresh fruit, but may contain dried varieties. Eggplant () has a special place in the Turkish cuisine. In some regions, meat, which was mostly eaten only at wedding ceremonies or during the "Kurban Bayramı" ("Eid ul-Adha") as "etli pilav" (pilaf with meat),