Pastries
Börek
Boşnak böreği
Turkey
Layered pastries made from thin yufka dough sheets, filled with cheese, spinach, potatoes, or ground meat, and either baked or fried. Varieties include su böreği, which is boiled before baking for a moist, custard-like texture, and sigara böreği, crisp rolled cylinders. Börek is eaten at breakfast, as a snack, or as part of a meze spread.
Original eatfuls sticker artwork
What it is
A closer look at Börek.
Layered pastries made from thin yufka dough sheets, filled with cheese, spinach, potatoes, or ground meat, and either baked or fried. Varieties include su böreği, which is boiled before baking for a moist, custard-like texture, and sigara böreği, crisp rolled cylinders. Börek is eaten at breakfast, as a snack, or as part of a meze spread.
What to look for
Know it when you find it.
Thin flaky layers, visible filling, golden top crust, buttery aroma, su böreği should be moist and custard-like, sigara böreği should be crisp.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Börek.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Luxembourg
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Antigua and Barbuda
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Antigua and Barbuda
Antiguan Pineapple Pie
Pineapple Pie
Pie made with the Antigua Black Pineapple; a seasonal dessert when pineapples are in season; the sweetness of the black pineapple makes an exceptional pie; found at home kitchens and bakeries; the pineapple pie of Antigua; a tropical twist on apple pie; a celebration of the national fruit.
Saint Martin
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Epirus, Greece
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A rustic Epirus pie of thin flour batter folded around crumbled feta and eggs, baked until blistered — a "poor man's pita" from the Zagori villages.
Kano, Niger
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Twisted lengths of wheat dough deep-fried and soaked in sugar syrup, made in the north for Sallah.
Panama
Almojábano
A Panamanian corn and cheese fried pastry, crispy and savory, a breakfast and street classic