Covering a wide range of phyllo dough-based pastries, both sweet and savory, the geographic distribution of börek is a sign of the expansive culinary culture propagated by the Ottoman Empire. Börek comes in all shapes and sizes. Some are named after cigars while others bear the namesake of roses or arms, reflecting the pastry’s shape and its folded patterns. While many börek come in individual portions and are served and eaten like other pastry, there are also whole restaurants dedicated to a different kind of börek. These are prepared in massive trays and sliced up masterfully at the counter for customers who come to buy the treat. Try the savory options, stuffed with anything from meat to cheese and spinach, or a slice of the sweet variety of börek sprinkled with powdered sugar for an enticing breakfast or afternoon snack.