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
Baklava pile up' composed with the Turkic verbal ending "-v"; baγla- itself in Mongolian is a Turkic loanword. Armenian linguist Sevan Nişanyan considers its oldest known forms (pre-1500) to be "baklağı" and "baklağu", and labels it as being of Proto-Turkic origin. Another form of the word is also recorded in Persian, ('). Though the suffix "-vā" might suggest a Persian origin, the "baqla-" part does not appear to be Persian and remains of unknown origin. The Arabic name " likely originates from Turkish, though a folk etymology, unsupported by Wehr's dictionary, connects it to Arabic 'bean'. Although the history of baklava