Baklava was brought (along many others) by the Ottomans, and is prepared differently depending on the regions and cities. In Iranian cuisine, a drier version of baklava is cooked and presented in smaller diamond-shaped cuts flavored with rose water. The cities of and are famous for their baklava, which is widely distributed in Iran. Persian baklava uses a combination of chopped almonds and pistachios spiced with cardamom and a rose water-scented syrup and is lighter than other Middle Eastern versions. Baklava Baklava (, , or ; ) is a rich, sweet dessert pastry made of layers of filo filled with chopped
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