Turkish cuisine is often regarded as one of the greatest in the world. Early influence from the Chinese and Persians included noodles and manti, cheese- or meat-stuffed dumplings, often covered in a yogurt sauce. The milk and various dairy products that became staple foods for the herdsmen were nearly unused by the Chinese. This difference helped the Turks to establish their own unique diet. By A.D. 1000, the Turks were moving westward towards richer soil where they grew crops such as wheat and barley. Thin sheets of dough called yufka along with crushed grains were used to create sweet pastries. The Persians introduced rice, nuts, and meat and fruit stews. As they moved further westward into present-day Turkey, they encountered chickpeas and figs, as well as Greek olive oil and an abundance of seafood. Yogurt salads, fish in olive oil, and stuffed and wrapped vegetables became Turkish staples.