A type of sweet börek, katmer is a specialty of Gaziantep, or simply Antep – Türkiye's gastronomic capital and a rich melting pot of diverse cultures and cuisines nestled in southeastern Anatolia – an ancient city whose claim to fame is being home to world’s finest pistachios and the delicious Antep baklavası.

Katmer is what most locals start their day with: in fact, there are bakeries and cafés in Gaziantep open from early morning until noon serving katmer for breakfast. Traditionally, it is also the first meal eaten by newlyweds after their first wedding night, as it represents the sweetness they hope to find in their marriage. 

Burek consists of layers of phyllo dough stuffed with various savory fillings. Despite its Turkish origins, this dish has evolved into a proud gem of Bosnian national cuisine. Although most locals claim that only burek with ground beef can be called burek, the same dish also appears with other fillings, and these other varieties are known by different names: sirnica (cottage cheese), zeljanica (spinach), and krompiruša (potatoes).

Burek is baked rolled into a snail-like shape and this type is typically found in bakeries, while traditional restaurants often make it in the form of a pie, which is sliced into quarters before serving. The dish is wildly popular all across the Balkans, though in Bosnia and Herzegovina, the cultural significance of this everyday staple is incomparable and best summed up in a number of local proverbs suggesting that if a woman can make a good burek, she's eligible for marriage.

Paçanga böreği is a Turkish börek variety that's especially popular in the region of Anatolia and in Istanbul, where it's regarded as a traditional Sephardic Jewish specialty of the city. It's made by stuffing yufka or phyllo pastry with pastirma (salted, aged, dried beef) and kasar cheese.

Apart from the basic ingredients, some people also like to add peppers and tomatoes to the filling. The dough is rolled, cut into rectangles, then fried. This börek can also be baked, but frying is the traditional method. Paçanga böreği is served hot and it's typically eaten as an appetizer.

Kol böreği is a Turkish börek variety made with puff pastry that is shaped into a spiral. The pastry is filled with a variety of ingredients such as cheese, spinach, potatoes, or ground meat with pine nuts and currants. The name of the dish means arm börek, referring to the long, arm-like visual appearance of the pastry.

After it has been baked at low temperature, kol böreği is typically cut into smaller pieces.

Çiğ börek is a börek variety hailing from Türkiye. This börek is especially popular among Türkiye's Tatar community. The dough is made from water, sugar, flour, oil, and salt, while the filling is made with ground meat, onions, spices, and (sometimes) cheese.

The dough is folded over the filling and shaped into a semicircle before being deep-fried until golden brown. It's recommended to serve çiğ börek with ayran or yogurt on the side.

Tepsi böreği is a popular type of Turkish börek, essentially a savory pastry made by layering sheets of phyllo pastry with a filling. The filling can be almost anything, but typically it will be either seasoned ground beef or lamb with onions or potatoes, spinach, or cheese.

Each layer of pastry is brushed with melted butter or oil before adding the filling and the next layer. Once the pastry is assembled, it can be brushed with an egg wash or yogurt. Tepsi böreği can be cooked two ways, either in the oven or on the stove, in which case, the pastry should be flipped so it bakes on both sides. 

Boşnak böreği is a type of Turkish börek that's very similar to kol böreği. However, the dough is rolled somewhat thinner and it's traditionally filled with a combination of spinach and cheese. This börek type can also be prepared with potatoes and ground meat.

The name means Bosnian börek because börek is extremely common in Bosnia and Herzegovina. Once assembled, the börek is baked until golden brown. When served, it's best to pair it with a cup of yogurt on the side.

Su böreği, which translates to water börek, is a variety of Turkish borek that has a reputation as being one of the most difficult boreks to prepare. It is traditionally filled with cheese and parsley. The dough sheets need to be soaked in a combination of water, olive oil, milk, and eggs before baking, making the borek tender and juicy, hence the name.

Su böreği can be found at most borek shops throughout the country.

The cylindrical sigara böreği is a famous Turkish deep-fried pastry. These small, crispy rolls of thin dough are stuffed with a creamy mixture of cheese and parsley. They are traditionally made with sheets of thin yufka dough, a common ingredient in many boregi varieties, or with a thicker phyllo dough.

Mixed with fresh parsley and (sometimes) eggs, the cheese is spread on the triangle-shaped dough, which is then shaped into a cigar. After it is fried, sigara böreği turns into a satisfying delicacy, with a crispy outer layer and a velvety filling.