 Uzbek cuisine has ', ' or ' or in Tatar ', which are sweet and salty savories (') prepared with 10–12 layers of dough.There are also some similarities between baklava and the Ancient Greek desserts ' (), ' (), and ' () found in book XIV of the .However, the recipe there is for a filling of nuts and honey, with a top and bottom layer of honey and ground sesame similar to modern ' or ', and no dough, certainly not a flaky dough.