Turkish cuisine yogurt, or wheat (often mashed) called tarhana çorbası. Delicacy soups are the ones that are usually not the part of the daily diet, such as İşkembe soup and paça çorbası, although the latter also used to be consumed as a nutritious winter meal. Before the popularisation of the typical Turkish breakfast, soup was the default morning meal for some people. The most common soups in Turkish cuisine are: Turkish cuisine has a range of savoury and sweet pastries. Dough based specialties form an integral part of traditional Turkish cuisine. The use of layered dough is rooted in the nomadic character
Turkish cuisine meat in Turkey, comprise a small part of contemporary consumption. "Kuzu çevirme", cooking milk-fed lamb on a spit, once an important ceremony, is rarely seen. Yogurt is an important element in Turkish cuisine. In fact, the English word yogurt or yoghurt derives from the Turkish word "yoğurt". Yogurt can accompany almost all meat dishes (kebabs, köfte), vegetable dishes (especially fried eggplant, courgette, spinach with minced meat etc.), "meze" and a specialty called "mantı" (folded triangles of dough containing minced meat). In villages, yogurt is regularly eaten with rice or bread. A thicker, higher-fat variety, "süzme yoğurt" or "strained yogurt", is