Adjarian gastronomy is the most diverse among the Georgian regional cuisines as it has combined sharp aromas of mountainous villages with the tender tastes of the seaside area.  Adjarian kitchen has been influenced by Turkish culinary culture and their major desserts are Baklava and Shakarlama – a sort of sugary shortbread. Mountainous Adjara kitchen is mostly based on milk products and results in fatty and heavier meals. The most popular Adjarian dishes are: Borano (butter melted cheese), Chirbuli (breakfast made of eggs and walnuts) and Sinori (a meal prepared of Nadughi and yeast-less dough wraps).