Although pilaf is tra ditionally a course in its own right, in recent years it has appeared as a garnish with meat and chicken dishes at many restaurants. Thinly rolled pastry, often the paper thin variety known as yufka, is wrapped around vari ous savory fillings or arranged in layers . The myriad types of borek are unmatched delicacies when cooked to perfection. Boreks can be fried, baked, cooked on a griddle or boiled. Traditionally it was said that no girl should marry until she had mastered the art of borek making.
Preferred fillings are cheese, rninced meat, spinach and pota toes.
Boreks should be light and crisp, without a trace of excess oil. Slices of marinated lamb on a tall vertical spit and grilled as it slowly turns are delicious. This dish is the most formidable obstacle to the victory of the hamburger in the fast food market. Doner kebap in rolls with slices of pick le and chips is the most common stand-up lunch for city office workers. The diverse koftes of all shapes and sizes are a culinary world of their own.