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
Bulgarian cuisine St. Nicholas, December 6) fish (usually carp), while Gergyovden (Day of St. George, May 6) is typically celebrated with roast lamb. As in many areas of the Balkans that were formerly enslaved by the Ottoman Empire, food in Bulgaria is influenced by Turkish cuisine and Ottoman cuisine—"ayran", "baklava", "gyuvech", and "moussaka" are all of Ottoman derivation. Bulgarian Breakfast Cold cuts Bulgaria has a strong tradition of using milk and dairy products. The name Halva (халва) is used for several related varieties of the Middle Eastern dessert. Tahan/Tahini halva (тахан/тахини халва) is the most popular version, available in two different types