Palestinian pastries

Börek (also burek or byrek) is a family of pastries or pies made in the Middle East and Southeast Europe. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Börek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.

Knafeh () is a traditional Arab dessert made with kadayif (spun pastry dough) layered with cheese and soaked in a sweet, sugar-based syrup called attar. Knafeh is popular throughout the Arab world, especially in Egypt, and the Levant. Knafeh is often served on special occasions, holidays and celebrating the month of Ramadan. The most common variant of knafeh in Jordan and Palestine, Knafeh Nabulseyeh, originated in the Palestinian city of Nablus.

Turkish sweet bun (çörek) with tahini

Warbat (), also known as shaabiyat (, ) and Şöbiyet, is a Levantine sweet pastry similar to baklava.