Baklava 33 dough layers, referring to the years of Christ's life. In Azerbaijani cuisine ', made with walnuts or almonds, is usually cut in a rhombus shape and is traditionally served during the spring holiday of . In the cuisine of Bosnia "Ruzice" is the name of the regional variant of baklava. In Crimean Tatar cuisine, the "" is their variant of baklava. In Lebanese, Syrian, Jordanian, Iraqi, Egyptian, Israeli and Palestinian cuisines, baklava prepared from phyllo dough sheets, butter, walnuts and sugar syrup is cut into lozenge-shaped pieces. In the Maghreb, mainly Libyan, Tunisian, Algerian and Moroccan cuisines, the pastry
Turkish cuisine "Urfa kebap" and "Adana kebap" is the thickness of the skewer and the amount of hot pepper that the kebab contains. "Urfa kebap" is less spicy and thicker than "Adana kebap". Although meat-based foods such as kebabs are the mainstay in Turkish cuisine as presented in foreign countries, native Turkish meals largely center around rice, vegetables, and bread. Turks usually prefer a rich breakfast. A typical Turkish breakfast consists of cheese ("beyaz peynir", "kaşar" etc.), butter, olives, eggs, tomatoes, cucumbers, jam, honey, and kaymak, sucuk (spicy Turkish sausage, can be eaten with eggs), "pastırma", "börek", "simit", "poğaça" and soups are