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
Momo (food) Momo (food) Momo is a type of South Asian dumpling; native to Tibet, Bhutan, Nepal, North Indian region of Ladakh, Northeast Indian regions of Sikkim, Assam, and Arunachal Pradesh, and Darjeeling, West Bengal, India. It is similar to Chinese baozi and jiaozi, Mongolian buuz, Japanese gyoza and Korean mandu, but heavily influenced by cuisine of the Indian subcontinent with Indian spices and herbs. In Shanxi, where Jin Chinese is spoken, unfilled buns are often called "momo" (饃饃), which is simply the character for "steamed bun". The name "momo" spread to Tibet, India and Nepal and usually now refers to filled