Yayla çorbası Erişte aşı Buğday aşı/Ayran çorbası (which is served cold) Corba Domates çorbası (tomato soup) Düğün çorbası (wedding soup) Ekşi Aşı Ezogelin çorbası İşkembe çorbası Keledoş Lahana çorbası (cabbage soup) Mahluta Mercimek çorbası (lentil soup) Paça Pazı Şehriye Sheep's sorrel soup Sulu köfte Sumak aşı Tarhana çorbası Tavuk (chicken soup; with almond it becomes bademli tavuk) Toyga soup Trabzon Balık çorbası Tutmaç (lentil dish with noodles) Yüksük çorbası Arabaşı çorbası Bread Bazlama Gözleme Mısır ekmeği (corn bread) Lavaş Poğaça Pide (a broad, round and flat bread made of wheat flour) Simit (known as "gevrek" in Izmir, another type of ring-shaped bread covered with sesame seeds. Simit is commonly eaten in Turkey, plain or with cheese, butter or marmalade). Açma Yufka, also known as sac ekmeği a round and flat bread, made of wheat flour, thinner than pide. Pişi Pastries 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. The combination of domed metal sac 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 thick 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 sac). Katmer is another traditional rolled-out dough. It can be salty