Recipe
For this börek, kneaded in the same manner as somon dough, flour, yeast, and water are placed in a trough and thoroughly kneaded. The dough is then left to rise until properly fermented. To achieve a slightly loose and soft consistency, it is covered and allowed to rest. The dough is divided into small portions, each of which is rolled out individually. Salt is sprinkled onto the dough, which is then folded and greased with butter. After being folded like a bundle (bohça), the greased dough rises well. Before being placed in the village oven, yogurt is brushed on top to ensure proper browning. The börek, once baked, has a distinctly layered interior. Traditionally, this pastry is prepared as a practical lunch for workers laboring in the fields.