Yuregir, Cukurova, CuisineHannah GreerJuly 19, 2019Levent BorekcilikComment

Levent Borekcilik

Yuregir, Cukurova, CuisineHannah GreerJuly 19, 2019Levent BorekcilikComment

**Levent Tamturk, President of Levent Borekcilik**

As we sat on metal chairs gathered around a small table, fresh pieces of borek were served to us. A crunch of crispy baklava layers crumbled in my mouth as I took a bite of the famous Levent Borekcilik. The buttery top layer was balanced with warm pockets of gooey cheese and soft-boiled dough, which make up the inner layers of the breakfast pastry. They say breakfast is the most important meal of the day, so why not make it the most delicious one? Levent did.

Levent Borekcilik began as a humble street-side cart serving breakfast for the workers in the neighborhood. Borek is a savory pastry that originated in Turkey with several variants. Levent Borekcilik serves Su Boregi, translated to ‘water borek'. It has grown into a dominating franchise with over 60 restaurants across Turkey, with long lines of people waiting for the delicious pastry breakfast.

Despite the company's explosive growth, that same small street-side cart remains at the original location on the crowded back road of an industrial district near the Hilton Hotel. With seating spilling onto the sidewalk, crowds come from every corner of Adana (and sometimes other cities and countries) to feast on Levent's specialty. Opening at 4 am, Levent sees three distinct waves of hungry customers visit every morning. First, are the farmers who rise early to fill their bellies before a long day in the fields. They're followed by night shift workers who clock out and enjoy crispy borek before retiring to their cushiony beds. Lastly, the businessmen, housekeepers, teachers, politicians, and others who cram onto the sidewalk dining area for a taste of pastry heaven.

There are three different options for fillings that are cooked into the pastry. The classic borek is filled with mild white cheese, which the company makes themselves. Accompanying the cheese can be two different types of meat—pastirma and ground beef. Pastirma is a smoked beef traditionally made in Central Anatolia and is recognized by many as the bacon of Turkey. The ground beef is cooked with onions and other seasonings and resembles delicious taco meat. For all those who love an egg and bacon breakfast sandwich, the pastirma is one you will want to try. The meat adds texture and salty flavor to create a breakfast delight in your mouth. The savory minced meat cooked with onions brings a party to your taste buds as the nuances of spices dance together in a bite. To add even more flavoring, freshly squeezed lemon juice on the ground meat borek gives it a hint of zest.

Not a single bite of the borek was disappointing. From the thin, airy baklava pastry on top through to the warm cooked dough and flavorful fillings, every bite was filled with just as much delicious buttery and cheesy richness as the last.