Börek

Börek is a baked dish consisting of a savory or sweet filling wrapped in yufka, thinly stretched dough sheets made of flour, water and salt. Yufka is heartier than phyllo, but thinner than a tortilla and is usually covered with butter before baking.

Although many countries have their own versions of this satiating dish, it was probably invented during the Ottoman Empire in the Anatolian provinces, an area that today belongs to Turkey. which consists of layers of dough filled with cheese and whose recipe dates back to 160.BC. back.
Today Turkey is famous for its layered pies and pastries, all of which are grouped under the name börek (also burek, byurek, byrek, böregi). Despite the many Börek variations, the Yufka always remains the same, and almost everything wrapped in it can be called Börek, which could also explain the name: Some assume that it comes from the Turkish word bur, which means turning.
In Turkey, there are many regional variations of börek, and the names usually contain a descriptive word referring to the shape, ingredients, method of preparation or region from which the special börek variety originates. Su böreği or water börek, for example, is made from boiled dough sheets coated with butter and filled with a mixture of sheep's cheese and parsley (an alternative recipe involves minced meat and onions) and then baked. Kalem böregi or pen börek is a thin, cigarette-shaped variant that is often served as an appetizer in restaurants.

Due to their shape, they were originally called sigara böreği, but since 2011, Turkish confectioners have called them bald to avoid the connection with smoking. They are usually filled with feta cheese, potatoes and parsley, but can also be enriched with minced meat or sausage and vegetables such as spinach, nettles, leeks and zucchini. Paçanga böreği is a fried variant from Istanbul that is filled with pastırma or kasar and chopped green peppers. Saray böreği or palace börek is a truly decadent variant, in which fresh butter is rolled between the dough sheets, while kol böreği or arm börek is the classic variant prepared at home, in the form of long, round or lined rolls, usually with minced meat, feta cheese, Spinach or potatoes are stuffed (the smaller and fatter variant is called sarıyer böreği, named after Sarıyer, a district of Istanbul where it is traditionally prepared).
The most beautiful variant is probably gül böreği or rose Börek, which are arranged in a spiral shape and resemble a rose, filled with various fillings that often taste spicy. Çiğ börek or raw börek is a crescent-shaped variant filled with raw minced meat and fried in oil.

On the other hand, there is also töbörek, a similar variety that is baked and not fried. However, Börek does not necessarily have to be spicy. In the Rize region, a sweet variant called laz böreği is prepared. It is filled with muhallebi (a local variant of pudding) and is generously sprinkled with powdered sugar.
Another sweet variety is called kurt böreği, also called sade, which means simple börek and refers to the fact that it has no filling at all, but only a generous layer of powdered sugar on it. Looking at all these variants, it becomes clear that Börek can be one of the most important dishes of Turkish cuisine since it is certainly one of the oldest and most traditional.
You can find this delicious food in most konya restaurant in Turkey. I would also like to recommend a Turkish food website yummyadvisor, where you can find restaurants in all regions of Turkey, as well as menus and dining reviews