Börek

Layered or rolled pastry of paper-thin yufka (similar to filo but slightly thicker) wrapped around a filling of feta and parsley, spinach and feta, spiced minced lamb, or potato, baked until the surface goes gold and the layers crisp into shattering shards while the interior stays soft. Served warm or at room temperature as breakfast, meze, or a light meal. Assuming the most common feta-and-parsley (peynirli) preparation. The signature is the contrast of crisp pastry against the salt-tang of feta and the green-herbal lift of parsley.