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

Su böreği 'water börek' is one of the most common types.

A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries.

It is used mainly for flavoring main dishes, as well as to fill pide and börek.

Laz böreği is a sweet type of börek, widespread in the Black Sea region.

In the Balkans, especially Greece, pita also refers to various pastries otherwise called börek.

Unlike zelnik, cabbage Börek is made for holidays and festivals and is served with kefir.

In Turkish cuisine, it is called yufka; there are different sorts of yufka for börek or baklava.

Karaköy is also a popular place to eat especially seafood, börek (pastry), muhallebi (Turkish pudding) and baklava.

Modern Turkey enjoys a wide variety of regional variations of börek among the different cultures and ethnicities composing it, including:

Brik Algerian börek, often fried; its best-known variant is composed of a whole egg in a triangular pastry pocket with chopped onion and parsley.

But to my surprise four little hat-shaped dumplings arrived and were slightly closer to Turkish börek dough than the crispy phyllo wrapper I was expecting.

Cheburek is the Russian pronunciation of the Tatar Çibörek, which means "delicious burek" or "raw börek".

Try the excellent topik (meze made with chickpeas, pistachios, onion, flour, currants, cumin and salt) and the very tasty börek.

Chams are well-known in Albania for the different ways of making bread and traditional Turkish pies, the börek (called byrek in Albanian).

It is eaten plain, for example as part of the traditional Turkish breakfast, used in salads, and incorporated into cooked foods such as menemen, börek, and pide.

Brik or Brick (pronounced breek) is a Tunisian derivative of the börek consisting of thin warka pastry around a filling commonly deep fried.

Börek (also burek and other variants) is a family of baked or fried filled pastries made of a thin flaky dough known as phyllo (or yufka).

Zelnik is similar to a dish popular in Turkey and Central Asia, called yeşil börek (green patty) Börek.

Tabak börek, small dumplings with a meat filling cooked in a broth and served as a main dish or in a soup (kashik börek).

The Northern Slavic cuisines, historically developed by people living in close contact with the Turkic peoples of Asia and Europe, also feature derivatives of the börek.

It consists of dates, olives, cheese, pastırma, sujuk, Turkish Pide bread (which is a special bread only baked during the Ramadan) and various pastries called "börek".

Gatyk, a thick drinking yogurt similar to kefir, is often served with breakfast and sometimes used as a condiment on börek or manti in lieu of the traditional sour cream.

L Map This Karaköy branch of a popular börek chain serves an array of freshly made börek that makes a perfect mid-morning snack.

The traditional foods include manti stuffed with Five Fingers, Kyrgyz rice, bread and meat, different types of meat and cheese börek and various types of doughy food.