It is a type of pie – that is how it is described to us. And yes if you think of the pastry on top and bottom as pie crust, this analogy works. But it is not a pie as we know pie. We wonder if this is some from of British corruption of our language….

We prefer to describe it as a non-sweet pastry that is eaten for breakfast or lunch. It is stuffed with meat, cheese, spinach (only in winter) or tomatoes and onion (above). Of course every byrekatoria makes it a bit different, but generally they are good. Carol has attempted making it, but she was too slow in rolling out the dough into paper thin layers, so she was relieved of that job.

One volunteer told us every time she ordered byrek, the person behind the counter would chuckle and hand them the pastry. Very troubling until she was told she was not pronouncing the word exactly correct. She was ordering breke (the final e is silent)…..panties.