Comparing Börek across three restaurants — an honest verdict

I ate Börek at three different restaurants in the same week to compare. The results were illuminating. The use of bulgur wheat varied significantly — only one got it right. The richly savory profile should be consistent but interpretation differs widely.

the meze tradition of small shared dishes predates the main course. The best version came from a home dinner table, which felt authentic. raki anise spirit was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Börek is larger than you'd think.