In Turkey, juice of the ripe fruits can be used as salad dressing, especially in Çukurova region.
The resulting melting pot continued during Ottoman times and therefore modern Turkish cuisine, Arab cuisine, Greek cuisine and Balkans cuisine are all almost identical, and use a very wide range of ingredients.
Kıymalı is used to define several Turkish dishes.
The shops and restaurants on Chatsworth Road reflect the diversity of the surrounding streets - offering African, Turkish, Asian and Caribbean produce alongside butchers, bakers and greengrocers.
Perdeli pilav is a Turkish food of rice with chicken, onion and peanuts enveloped in a thin layer of dough, topped with almonds.
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Grape leaves are used in the cuisines of a number of cultures, including Turkish cuisine, Greek cuisine, Bulgarian cuisine, Arab cuisine, Romanian cuisine, Armenian cuisine and Vietnamese cuisine.
In the Turkish cuisine the dish is called Sulu köfte, Ekşili köfte or Terbiyeli köfte, depending on the regions of the country.
Meat: called Kreatopita in Greek cuisine, Kıymalı börek or Talas böreği (with diced meat and vegetables) in Turkish cuisine, Burek in Bosnia and Herzegovina, Croatia, Serbia and elsewhere.