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
Kouloughlis majority of Turkish loanwords in Arabic are used for private life (such as food and tools), law and government, and the military. Ottoman rule left a profound influence on the cuisine of North Africa, the Middle East, and the Balkans. Hence, even today, many dishes produced in different countries throughout these regions are derived from the same name, usually a variation of a Turkish word (such as baklava and dolma). The capital of the Ottoman Empire, Constantinople (Istanbul), was the central location where specialists in art, literature, and the scientists from all over the provinces would gather to present their