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
Mandu (food) cuisine, "mandu" generally denotes a type of filled dumpling similar to the Mongolian "buuz" and Turkish "mantı", and some variations are similar to the Chinese "jiaozi" and the Japanese "gyoza". They are similar to "pelmeni" and "pierogi" in some Slavic cultures. Mandu (food) Mandu () are dumplings in Korean cuisine. "Mandu" can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in Korean Peninsula. "Mandu" were long part of Korean royal court cuisine, but are now found in supermarkets, restaurants, and snack places such as "pojangmacha", "bunsikjip" throughout Korea. The name is cognate with the names of