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
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