Turkish savoury pastry comes in many varieties, most popularly filled with minced meat or spinach and cheese. Börek can be rolled, served as puffs, or layered like lasagna, and served for breakfast, lunch, dinner, or snack. Anyway you have it, börek is always flaky and delicious.

The top of the börek is often sprinkled with sesame seeds.

Borek is a family of baked filled pastries made of a thin flaky dough known as phyllo of Anatolian origins and also found in the cuisines ofthe Balkans, Levant, Mediterranean, and other countries in Eastern Europe and Western Asia.

The regional cuisine of the Moldavian West bank of the Pruth still yields a type of dumpling-like food called burechiuşe which is described as dough in the shape of a ravioli-like square which is filled with mushrooms such as Boletus edulis, and sealed around its edges and then tossed and subsequently boiled in borscht like soups or chorbas.

They are traditionally eaten in the last day of fasting at the time of the Christmas Eve.