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
Mughlai cuisine Mughlai cuisine Mughlai cuisine consists of dishes developed in Medieval India at the centres of the Mughal Empire. It represents a combination of South Asian cuisine with the cooking styles and recipes of Central Asian cuisine. Mughlai cuisine is strongly influenced by the cuisine of Central Asia, the region where the early Turko-Mongol Mughal emperors originally hailed from, and it has in turn strongly influenced the regional cuisines of modern Northern India, Pakistan and Bangladesh. The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and