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
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