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
A History of English Food "Food in England". Cooke argues that Dickson Wright is "as particular as she is greedy", and "gruesomely snobbish", out of touch with "Other people", preferring therefore the overindulgent Georgians who could afford a suitable retinue of servants. "British Food in America" describes the book as "a stinker", substituting "speculation and snobbish reminiscence for any modicum of research or analysis." A History of English Food A History of English Food is a history of English cuisine from the Middle Ages to the end of the twentieth century written by the celebrity cook Clarissa Dickson Wright. Each era is treated in turn