07.09.2026 01:30
The current börek ranking by the world-renowned gastronomy platform TasteAtlas has once again showcased Turkish cuisine's claim in this field. Istanbul's paçanga böreği topped the list, while it drew attention that 8 different delicacies in the top 10 were from Turkey.
The world-renowned gastronomy platform TasteAtlas has ranked the best borek varieties in the world. In the updated list, Turkey virtually dominated the top. While 8 different borek varieties from Turkey appeared in the top 10, the top spot went to Paçanga borek, a beloved flavor of Istanbul.
PAÇANGA BOREK AT THE TOP
In TasteAtlas's ranking of "10 Borek Varieties," Istanbul's signature Paçanga borek took the first place. Scoring 4.3 points and topping the list, Paçanga borek is prepared by placing pastırma (cured beef) and kaşar cheese inside yufka (thin dough). Traditionally fried and served, peppers and tomatoes can also be added to the borek upon request.
TasteAtlas also notes that Paçanga borek is considered a traditional Sephardic Jewish cuisine delicacy, especially in Istanbul.
GAZİANTEP KATMER IN SECOND PLACE
In the second place of the list is Gaziantep katmer. Scoring 4.3 points, katmer stands out as one of the most striking flavors of Antep cuisine.
Prepared with pistachios and clotted cream, katmer is consumed especially at breakfast with its thin and crispy dough. TasteAtlas highlights that bakeries and cafes selling katmer in Gaziantep serve from early morning until noon.
8 TURKISH DELIGHTS IN THE TOP 10
The full list, which Turkey has dominated, is as follows:
Paçanga borek – Istanbul, Turkey
Katmer – Gaziantep, Turkey
Burek – Bosnia and Herzegovina
Kol borek – Turkey
Chebureki – Crimea
Sigara borek – Turkey
Gul borek – Turkey
Bosnian borek – Turkey
Su borek (Water borek) – Turkey
Tepsi borek – Turkey
Thus, 8 Turkish boreks took place in the top 10 of the list. The other flavors that made it to the list outside of Turkey were burek from Bosnia and Herzegovina and chebureki of Crimean origin. TasteAtlas notes that chebureki is known as çiğ börek in Turkey and among the Crimean Tatar diaspora.
THE MOST LABORIOUS BOREK TO PREPARE IS ALSO ON THE LIST
Su borek, ranked 9th on the list, is described as one of the most laborious types of borek to prepare.
According to TasteAtlas, in su borek, the dough layers are prepared by passing through a mixture of water, olive oil, milk, and eggs. Traditionally combined with cheese and parsley, this borek stands out with its soft and moist texture.
The next one, tepsi borek, is prepared by placing different fillings such as minced meat, potatoes, spinach, or cheese between the layers of yufka.
HUNDREDS OF THOUSANDS OF RATINGS CONSIDERED
TasteAtlas's ranking is not based only on a limited number of ratings. According to the platform's statement, as of August 17, 2026, 796,144 ratings were recorded for this list. Of these, 520,250 were accepted by the system as valid user ratings.
The platform states that it uses mechanisms to filter out bots and nationalist or local "patriotic" votes in its rating system and gives more weight to the evaluations of knowledgeable users.