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
Bangladeshi cuisine cooking mediums in Bangladeshi cuisine, although sunflower oil and peanut oil are also used. Depending on the type of food, clarified butter ("ghee") is also often used for its aromatic flavours. Bangladeshi food varies between very sweet and mild to extremely spicy. It resembles food found in other parts of Asia. There are also slight similarities with South East Asian and North East Indian food customs. The most common condiments, herbs and spices in Bangladeshi cuisine are garlic, onion, ginger, turmeric, ghee, sumac, coriander, cumin, dry bay leaves, chili pepper, and chili powder. The "pãch poron" is a general purpose