A börek of dough thrown paper-thin by hand, folded around minced meat or cheese and baked quickly; the registered Antalya version was once called fıtır börek.
The registration file says it is served at weddings, mevlit readings and funerals, and that its origin lies in the Ramadan custom of giving fitre, offered as alms. The dough of flour, salt and water is thrown through the air six or seven times, the pieces bake at 200 to 220 C for at most ten minutes, and TÜRKPATENT registered the börek on 26 April 2021. Börekçi Tefik Dede dates itself to 1930 and calls itself the inventor of Antalya-style serpme börek, and Fıtır Börek says it uses only beef in its meat fillings.
