 The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy ("hamsi") and includes maize dishes.The cuisine of the southeast (e.g.Urfa, Gaziantep, Adıyaman and Adana) is famous for its variety of kebabs, "mezes" and dough-based desserts such as "baklava", "şöbiyet", "kadayıf", and "künefe".