Börek

is a general term in Turkish cuisine that applies to a family of pastries with about fifty different members. They have in common the fact that they are all pastry layers of some type enclosing a filling. There are two basic methods, one consists of rolling out very thin sheets of dough, called yufka in Turkish and phyllo in Greek. The other main type of börek uses a dough very similar to pâte feuilletée in which the dough is layered with butt