Turkish cuisine böreği is another well-known type of börek that takes its name from its shape, as do fincan (coffee cup), muska (talisman), Gül böreği (rose) or Sigara böreği (cigarette). Other traditional Turkish böreks include Talaş böreği (phyllo dough filled with vegetables and diced meat), Puf böreği. Laz böreği is a sweet type of börek, widespread in the Black Sea region. Poğaça is the label name for dough based salty pastries. Likewise çörek is another label name used for both sweet and salty pastries. Gözleme is a food typical in rural areas, made of lavash bread or phyllo dough folded around a
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),