They have been enthusiastically adopted by the Ottoman Jewish communities, and have been described, along with boyos de pan and bulemas, as forming "the trio of preeminent Ottoman Jewish pastries".[11]. In Dobrogea, eastern territory that used to be a Turkish province, one can find both the Turkish influence - plăcintă dobrogeana either filled with cheese or with minced meat and served with sheep yoghurt or the Tatar street food Suberek - a deep fried half Moon cheese filled dough.

These are usually homemade and not traditionally offered in bakeries. Israeli bourekas come in several shapes and are often sprinkled with seeds. The larger ones can serve as a snack or a meal, and can be sliced open, and stuffed with hard-boiled egg, pickles, tomatoes and Sahawiq, a spicy Yemenite paste. [27], In Slovenia, burek is one of the most popular fast-food dishes, but at least one researcher found that it is viewed negatively by Slovenes due to their prejudices towards immigrants, especially those from other countries of Former Yugoslavia. Burek is an integral part of Slavic cuisine.. A story about Bosnian fellow in Belgrade goes like this.

Then it was adopted by the Ottoman Turks and spread through their military empire. [35] They are traditionally eaten in the last day of fasting at the time of the Christmas Eve. Tuna-filled are bulging triangles with nigella seeds. Most bourekas in Israel are made with margarine-based doughs rather than butter-based doughs so that (at least the non-cheese filled varieties) can be eaten along with either milk meals or meat meals in accordance with the kosher prohibition against mixing milk and meat at the same meal. Potato-filled are sesame topped, flat squares or rectangles made with phyllo and tend to be less oily than most other versions. Step 1: Heat the oven to around 200°C (400°F). Spinach-filled are either cylindrical with sesame seeds or made with a very delicate, oily phyllo dough shaped into round spirals. Niš hosts an annual burek competition and festival called Buregdžijada. Bougatsa (Greek μπουγάτσα [buˈɣatsa]) is a Greek variation of a börek which consists of either semolina custard, cheese, or minced meat filling between layers of phyllo, and is said to originate in the city of Serres, an art of pastry brought with the immigrants from Constantinople and is most popular in Thessaloniki, in the Central Macedonia region of Northern Greece. The Burek family name was found in the USA, and Canada between 1911 and 1920.

The defining characteristics of lakror is that it is made up of only two layers of pastry and traditionally cooked on embers with a metal semispherical lid[15].

It is often consumed with yogurt. All I can do here is admire this short film. You have seen the basics of doing it and i tried, believe me, i have skills in kitchen, but i had some dough on my face in the end.

The word börek comes from Turkish and refers to any dish made with yufka. In the former Yugoslavia, burek, also known as pita in Bosnia and Herzegovina exclusively, is an extremely common dish, made with yufka and the Bosnian variant is arguably the most regionally prominent.[23]. A popular combination is spinach, feta, cottage cheese (or pot cheese) and a splash of anise-flavoured liquor (such as raki). In Serbian towns, Bosnian pastry dishes were imported by war refugees in the 1990s, and are usually called sarajevske pite or bosanske pite (Sarajevo pies or Bosnian pies). There are 937 military records available for the last name Burek. Turkey enjoys a wide variety of regional variations of börek among the different cultures and ethnicities composing it, including: Most of the time, the word "börek" is accompanied in Turkish by a descriptive word referring to the shape, ingredients of the pastry, for the cooking methods or for or a specific region where it is typically prepared, as in the above kol böreği, su böreği, talaş böreği or Sarıyer böreği. Another related dish is Fli, typical from the North of Albania and Kosovo. It is not clear if the burechiuşe derive their name from the Turco-Greek börek (which is a distinct possibility given the fact that Ottoman Moldavia was ruled for many decades by dynasties of Greek Phanariotes who encouraged Greek colonists to settle in the area), so at the receiving end of cultural and culinary influences coming from them, or it takes its name from that of the mushroom Boletus (burete in its Romanian language rhotacised version, and it meant "mushroom" as well as "sponge") by the pattern of the ravioli, which were named after the Italian name of the turnip with which they were once filled.