Bottom-Top Pastry

The richness of Kayseri’s cuisine is endless. Although it might be overshadowed by stars like mantı, yağlama, and pastırma, there is a delicacy that is an indispensable part of special occasions, large family gatherings, and holiday feasts: Alt Üst Böreği. This pastry, whose name is as simple as its flavor is deep, is a traditional masterpiece that combines Kayseri’s hospitality and mastery in pastries in a single tray.

What is This Alt Üst Böreği?

Alt Üst Böreği, as its name suggests (literally “Bottom-Top Pastry”), fundamentally consists of two main layers. However, this simple definition is not enough to describe its depth of flavor.

The Art of Hand-Rolled Dough: The doughs prepared for both the bottom and top layers of the pastry are patiently rolled out paper-thin with rolling pins (oklava). This manual labor gives the pastry a unique crispiness and texture that can never be achieved with store-bought phyllo dough. The bottom layer, in particular, is carefully placed to take the shape of the tray, ensuring it becomes perfectly crispy as it bakes.

Rich and Delicious Filling: Between the two layers of dough lies a filling typically made of ground beef sautéed with plenty of onions and enriched with spices. In some regional recipes, a bit of tomato or pepper paste may also be added to the filling. This filling gives the pastry its satisfying and memorable taste.

Cooking Technique: In the traditional method, Alt Üst Böreği is cooked in large copper trays over embers (köz ateşi), by constantly rotating the tray. This method ensures that every part of the pastry is cooked evenly and that both the top and bottom turn a beautiful golden-brown. Although it is commonly baked in ovens at home today, the taste of the one cooked over embers is something else entirely.

(You can add a photo showing the dough being rolled out with a rolling pin or the filling being spread on the tray.)

More Than a Slice: The Flavor of Sharing

Alt Üst Böreği is generally not a single-serving dish. It is prepared in large trays and served in slices. With this characteristic, it symbolizes sharing, coming together, and the abundance of crowded tables. It is usually served with a cold glass of ayran or tea. Especially when hot, it captivates you with the crunch of its bottom layer and the exquisite aroma of its filling.

Conclusion:

If you want to discover the local and authentic flavors of Kayseri, you should definitely go beyond the popular dishes and try Alt Üst Böreği. This pastry will show you what a feast of flavors can be created when manual labor, traditional cooking methods, and quality ingredients come together. A slice of Alt Üst Böreği is one of the most delicious ways to taste the warmth and hospitality of Kayseri.