Another recipe for a similar dessert is , a dessert found in Turkish cuisine and considered by some as the origin of baklava. It consists of layers of filo dough that are put one by one in warmed up milk with sugar. It is served with walnut and fresh pomegranate and generally eaten during Ramadan. The first known documentation of is attested in a food and health manual, written in 1330 that documents Mongol foods called Yinshan Zhengyao (, Important Principles of Food and Drink), written by Hu Sihui, an ethnic Mongol court dietitian of the Yuan dynasty.Paul D. Buell, "Mongol Empire and Turkicization: The Evidence of Food and Foodways", p. 200ff, in Amitai-Preiss, 1999.
