Baklava and other sweet desserts are most often served on special occasions. In the past bread was used instead of forks to eat meals that were served on the floor, with the family sharing from a large tray. Today's eating customs are modern, but bread pita, sourdough, and flat breads, to name a few is still an important part of every meal. The best breads are found outside of the cities, in the small villages, because in urban areas traditional bread-making has given way to mass production. During the day, snacks of boreks purchased at shops called borekci are eaten with ayran, a tangy yogurt drink.
Turkish tea is served throughout the day.
Each region of Turkey has its own cooking style and specialties. In eastern Turkey and Anatolia, the food is robust and spicy not spicy like the flavor of hot peppers, but pungent and complex. In many parts of the region they use clarified butter, butter, an animal fat for cooking, especially the fat rendered from sheeps' tails. In this region, dishes are prepared with unusual seasonings like molasses, unripened grape juice, dried fruits, and loquats. Beans and yogurt are also used in much of the cuisine.