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
Vegetarian cuisine of meat and fish and are suitable for ovo-lacto vegetarians. Eastern confectionery and desserts, such as halva and Turkish delight, are mostly vegan, while others such as baklava (which often contains butter) are lacto vegetarian. Indian desserts and sweets are mostly vegetarian like peda, barfi, gulab jamun, shrikhand, basundi, kaju katri, rasgulla, cham cham, rajbhog, etc. Indian sweets are mostly made from milk products and are thus lacto vegetarian; dry fruit-based sweets are vegan. These are vegetarian versions of popular dishes that non-vegetarians enjoy and are frequently consumed as fast food, comfort food, transition food for new vegetarians, or a