Borek | Börek

Borek is a family of baked and filled pastries with Anatolian origins. Borek is made by layering phyllo or yulfka with fillings of meat, cheese, spinach, or potato. It is then topped with a mixture of yogurt and egg which lets the crust become crispy in the baking process. There are numerous varieties of borek including Sigara Böreği (a small deep-fried roll filled with cheese) and Su Böreğı (baked yufka and white cheese topped with extra yogurt to make it soft and moist).


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Turkish Baklava

Baklava is a pastry made from fine layers of dough, chopped nuts and sweetened with syrup or honey. Although the history of baklava is not well-documented, it is believed to have originated in the Anatolian Region of Turkey.

Bread | Ekmek

Bread, as we know it, would not exist without flour. Genetic evidence indicates that all modern wheat originated from Turkey’s Mount Karadağ region where it was domesticated around 12,000 years ago.


Cookies | Kurabiye

There are countless varieties of kurabiye available including sweet and savory options. Cookies are believed to have originated in Persia where a drop of batter was used to determine oven temperature.

Flatbread | Pide

Turkish pide is a flatbread traditionally baked in clay or stone oven. A boat shaped pide served with various toppings (including cheese, vegetables and meat) is frequently referred to as Turkish Pizza.


Turkish Bagel | Simit

Simit is ring-shaped sweet bread topped with sesame seeds. It is made by dipping a ring of dough into pekmez (grape molasses) and sprinkling generously with sesame seeds before baking.

Donuts | Tulumba

Tulumba a popular dessert made from dough that is piped through an icing bag and then deep-fried, While hot, the fried dough is covered with a sweet syrup. Tulumba is eaten fresh but cooled.



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