Börek

Böreks are prepared by rolling out dough with a rolling pin into a circle of the desired size and filling it either with a cheese-parsley mix, a ground meat-onion mix, or spinach. Then, this is shaped into thin packets of pastry, and fried. Or as in lasagna, the rolled out dough is layered with one of the different fillings mentioned above, and baked in the oven.

Börek is eaten for breakfast, lunch, for a snack, or packed and eaten cold on the road. It’s varied, versatile, delicious, inexpensive and, in many of its forms, vegetarian.

Like gözleme, börek is distinguished by variety, and can often be found in these varieties at a börekçi (börek shop):

Ispanaklı = with spinach

karışık = with beef and cheese

kaşar peynirli = with kaşar cheese

kıymalı = with ground beef

patatesli = with mashed potatoes

peynirli = with white sheep’s milk cheese (beyaz peynir)

Some local favorites include:

Püf böreği

“Puff” börek: little triangular pillows of pastry filled with white cheese and chopped parsley, then deep-fried (which is when they puff up).

Sigara böreği

Cigarette börek get their name from its shape. The pastry is rolled around white cheese and chopped parsley, then deep-fried.

Su böreği

“White cheese” börek: layers of thin dough sprinkled with white cheese and chopped parsley, then steamed, cut into squares and served hot or cold, often for breakfast or as a snack.

Kol böreği

It is another widely popular style of börek that is made from puff pastry and shaped into a spiral that is cut up into slices of long rolls. Kol böreği comes filled with a variety of ingredients, most traditionally cheese, spinach, potato, and the beloved minced meat version which includes currants and pine nuts.

Boşnak Böreği

Boşnak Böreği is quite similar to kol böreği, except the rolls tend to be thinner and traditionally stuffed with a mixture of both cheese and spinach. They are also prepared in minced meat and potato varieties.

Gül Böreği

Gül Böreği is also shaped in a spiral, but this time in single-serving size that is shaped like a rose (gül in Turkish). It is prepared with phyllo dough and stuffed with the four most popular fillings, which are White cheese, spinach, potato, and minced meat. 

Paçanga Böreği and Avcılar Böreği 

Paçanga böreği and avcılar böreği are also rectangular serving-sized fried pastries in which the former is filled with pastırma and kaşar cheese, and the latter is filled with a minced meat mixture and coated in a batter and breaded.

Talaş Böreği

Talaş böreği is considered in a league of its own and is a fortunate find in restaurants. In this case, square-shaped pastry is stuffed with a medley of cubed lamb and peas.

Çiğ Börek 

It is another widely popular pastry variety, especially among Turkey's Tatar community with restaurants devoted solely to preparing minced meat and cheese versions of what is similar to a savory stuffed and deep-fried semicircular shaped turnover.

Tepsi Böreği 

It refers to a type of börek traditionally homemade in which a wide variety of ingredients are filled between layers of phyllo dough brushed with butter, egg, sometimes milk, and even yogurt that is baked and then cut into square slices. 

Laz Böreği

Laz böreği, is a popular dessert in the Black Sea region of Turkey, especially in the cities of Rize and Artvin where Laz people live. Its ingredients are baklava filo, butter, muhallebi, and syrup. Today, it is possible to eat Laz böreği in certain restaurants of every metropolitan municipality in Turkey. 

Çiğ Börek
Çiğ Börek
Baklava Böreği
Baklava Böreği
Gül Böreği
Gül Böreği
Kol Böreği
Kol Böreği
Spinach Böreği
Spinach Böreği
Sigara Böreği
Sigara Böreği
Tepsi Böreği
Tepsi Böreği
Su Böreği
Su Böreği