The foundation of Turkish food is, if anything, dough made of wheat flour. Besides 'ekmek' (ordinary white bread), 'pide' (flat bread), 'simit' (sesame seed rings), and 'mantı' (similar to ravioli), a whole family of food made up of thin sheets of a pastry called 'börek' falls into this category. No other bread tastes like every day Turkish bread. One realizes the wonderful luxury of Turkish bread only upon leaving the country. This glorious food is enjoyed in large quantities and is loved by all, rich and poor, simple and sophisticated. Every neighbourhood has a bread bakery that produces the golden, crisp loaves twice a day, morning and afternoon, filling the streets with their irresistible and wholesome aroma. Ekmek, pide and simit are meant to be eaten the same day they are baked, as they usually are. Mantı, small dumplings of dough filled with a special meat mix, are eaten with generous servings of garlic yogurt and a dash of melted butter with paprika.