The complete directory
20 foods match this view. Search local names, narrow the map, or follow a category.
Lebanon
بقلاوة
Layers of paper-thin phyllo brushed with butter and filled with chopped walnuts or pistachios, baked crisp then drenched in lemon- or rose-scented sugar syrup. One square, cut diamond-small, is the shared Ottoman dessert of the whole eastern Mediterranean.
Sarajevo, Bosnia and Herzegovina
Burek
The Bosnian burek, layers of thin phyllo dough spiralled around a filling of minced beef and onions, baked until golden and crisp. In Bosnia, only the meat version is called burek.
İzmir, Turkey
An İzmir pastry: flaky, dense and faintly sweet, made with sesame or tahini.
Turkey
Burma kadayıf is the rolled shredded-wheat-and-pistachio coil, sold by name in baklava houses as a separate form from ekmek kadayıfı and künefe.
Turkey
Boşnak böreği
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.
Gaziantep, Turkey
A Gaziantep dessert made by wrapping a single sheet of phyllo dough around a smooth, bright green paste of early-harvest Antep pistachios. Unlike traditional baklava, it is mostly pistachio paste with just enough phyllo to hold it together, creating an intensely nutty, sweet flavor.
Gaziantep, Turkey
The PGI pistachio baklava of Gaziantep, layered filo with Antep pistachios, sold throughout the city's baklava shops.
Erzurum, Turkey
Kadayif dolmasi, the Erzurum walnut-stuffed kadayif parcel fried and syruped to order, is a distinct regional form sold in its own shops.
Gaziantep, Turkey
A thin, flaky pastry from Gaziantep layered with clotted cream (kaymak) and finely ground pistachios, folded into a square and pan-fried until crisp. It is one of the signature breakfast items of Gaziantep, a UNESCO Creative City of Gastronomy, and is closely associated with the city's pistachio culture.
Marmara Region, Turkey
Kemalpasa tatlisi, the syrup-soaked cheese dough balls of Mustafakemalpasa, is a named town dessert with dedicated producers.
Nablus, Palestine
كنافة
Sweet cheese pastry with vermicelli-like kataifi dough, soaked in sugar syrup, often topped with pistachios, crispy shredded dough with melted cheese center and proper syrup soaking, a beloved Arab dessert.
Turkey
Small, round dough balls deep-fried until golden and immediately soaked in warm syrup or honey, producing a crisp, sticky, sweet treat. Lokma is traditionally prepared in large quantities and distributed free to neighbors and passersby during religious holidays, weddings, and memorial services.
Istanbul, Turkey
A börek variety especially popular in Istanbul, regarded as a traditional Sephardic Jewish specialty. Yufka dough is stuffed with pastırma, kaşar cheese, and parsley, then rolled and deep-fried until golden and crisp. It is a favorite meze and street snack.
Turkey
Cigarette' böreks: thin pastry rolled around cheese and fried.
Armenia
Սու բյորեկ
Water börek: boiled sheets of pastry layered with cheese and baked.
Serbia
Ridged fingers of choux-style dough deep-fried then drowned in cold sugar syrup, crisp-shelled and juicy within — the baklava-shop counter classic of Turkey and the former Ottoman world.
Turkey
A Crimean-Tatar fried pastry of thin dough around minced meat.
İzmir, Turkey
A round pastry from İzmir filled with rich chocolate ganache, baked until the exterior is golden and slightly crisp. The name 'bomb' refers to its round shape and the explosion of chocolate when bitten into. A popular bakery item and afternoon treat.
Turkey
Sekerpare, the soft syrup-soaked semolina cookie, is a named Turkish dessert sold by weight everywhere.
Turkey
Sobiyet, the cream-filled baklava triangle, is ordered by name at the baklava counter as an alternative to plain baklava.