Discovering Börekçi Tevfik, one flaky layer at a time…

I was in Turkey for a short visit this week, and decided to head south Antalya, first. There were a few places I’d been wanting to try for a long time. Among them, one stood out and left the most lasting impression: Börekçi Tevfik.

The moment I stepped out of the airport, I was hit by that familiar wave of hot, thick Mediterranean air. I knew Antalya was going to be hot, but knowing doesn’t make enduring it any easier. I stumbled into a cab before collapsing and headed straight to Börekçi Tevfik, only to find it closed. Mildly disappointed, I asked a few neighbors nearby, but no one seemed to know why. I spent the rest of the day wandering through Kaleiçi and Konyaaltı, but truthfully, nothing really stood out.

The next morning, I went back,this time earlier. Thankfully, the shop was open and already buzzing. Turns out the chef had been unwell for a few days, but nothing serious. That was a relief.

Börekçi Tevfik is open every day except Monday, from 8:00 AM to 1:30 PM. At the door, we were welcomed by the chef’s son, who explained that they serve only two types of börek: one with minced meat, the other with cheese. This kind of simplicity instantly raises expectations.

While waiting for our order -made fresh from scratch, I had time to watch and absorb the atmosphere. The space is tiny, modest, and no-frills, but spotless. The chef was busy, focused on his craft, so I didn’t get the chance to chat with him. I stepped outside and observed from a quiet corner, not wanting to interrupt.

From what I could see, Tevfik Usta makes his börek using the traditional “serpme yufka” technique. a method still practiced in regions like Antalya, Hatay, and Gaziantep. No rolling pin, no mechanical tools, just hands. The dough is kneaded with minimal oil, then left to rest. Once ready, it’s lifted into the air and gently tossed and stretched by hand. The edges are pulled carefully, letting the weight of the dough do the work, thinning it out without ever touching the ground.

This method creates a naturally aerated structure. As the dough folds and traps air, it puffs up during baking, giving you those beautiful, flaky layers. I’ve had börek of similar quality in Gaziantep, but Tevfik Usta’s version felt especially elegant. So light, so addictive…The real challenge was knowing when to stop eating.

As for the baking: I’m guessing they use a stone-based oven. The bottom crisps up beautifully, while the top remains soft . Just before serving, a touch of butter is drizzled on top.

The chef himself was gentle, warm, and humble. At his age, still showing up every morning, preserving a culinary tradition with this much care, it’s admirable. I truly hope the next generation carries it forward.

📍 If you’re in Antalya and want to visit:
Börekçi Tevfik
Sinan Mahallesi, Peker Caddesi, 1255 Sokak, Ay İşhanı
Muratpaşa / Antalya, Turkey
📞 +90 (242) 241 5813
🕗 Open daily 8:00–13:30, closed on Mondays.