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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 of early Central Asian Turks.[6][7][8] The combination of domed metal sač and oklahu/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 böreği is another well-known type of börek that takes its name from its shape, as do fincan (coffee cup), muska (talisman), Gül böreği (rose) or Sigara böreği (cigarette). Other traditional Turkish böreks include Talaş böreği (phyllo dough filled with vegetables and diced meat), Puf böreği. Laz böreği is a sweet type of börek, widespread in the Black Sea region.
 
Poğaça is the label name for dough based salty pastries. Likewise çörek is another label name used for both sweet and salty pastries.
 
Gözleme is a food typical in rural areas, made of lavash bread or phyllo dough folded around a variety of fillings such as spinach, cheese and parsley, minced meat or potatoes and cooked on a large griddle (traditionally sač).
 
Katmer is another traditional rolled out dough. It can be salty or sweet according to the filling.
 
Lahmacun (meaning dough with meat in Arabic) is a thin flatbread covered with a layer of spiced minced meat, tomato, pepper, onion or garlic.
 
Pide, which can be made with minced meat (together with onion, chopped tomatoes, parsley and spices), kashar cheese, spinach, white cheese, pieces of meat, braised meat (kavurma), sucuk, pastırma or/and eggs put on rolled-out dough, is one of the most common traditional stone-baked Turkish specialities.
 
Açma is a soft bread found in most parts of Turkey. It is similar to simit in shape, is covered in a glaze, and is usually eaten as a part of breakfast or as a snack.