The regional cuisine of the Moldavian West bank of the Pruth still yields a type of dumpling-like food called burechiuşe (sometimes called burechiţe) which is described as dough in the shape of a ravioli-like square which is filled with mushrooms such as Boletus edulis, and sealed around its edges and then tossed and subsequently boiled in borscht like soups[34] or chorbas. 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. Turkish Borek with Cheese and Herbs is the best savory pie you can ever have. Meat bourekas are less common at bakeries and are considered something which is to be made at home. I am going to make the borek simply in a pan using fewer ingredients. ", "Peter Stankovič: Burek je sofisticirana hrana", "Študentka FDV diplomirala na temo Pomeni bureka v Sloveniji", Alexander REINHARDT, Gazeta de agricultura - Credinte si traditii de Ajun si Craciun, "Photo of a plate with "ciorba de burchite, https://en.wikipedia.org/w/index.php?title=Börek&oldid=999053457, Articles needing additional references from June 2020, All articles needing additional references, Wikipedia articles needing clarification from July 2015, Articles with unsourced statements from November 2020, Articles needing additional references from November 2020, Articles lacking reliable references from November 2020, Creative Commons Attribution-ShareAlike License, This page was last edited on 8 January 2021, at 07:34. The shapes and choice of seeds are usually indicative of their fillings and have become fairly standard among small bakeries and large factories alike. Turkish cuisine is famous for its endless varieties of delicious layered pies and pastries, called 'börek' (buhr-ECK'). 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). Combine the spinach, onion, spices, and herbs in sauce pan and cook for 5 … Today, we are going for basics. 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]. The recipe for "round" burek was developed in the Serbian town of Niš. So it might be good chance to surprise them and help them get … Bake the borek in a preheated 180C degree oven for about 40 minutes until golden color on top and bottom. These delicious rolls of fresh ‘yufka’ dough filled with Turkish white cheese, similar to Feta, are good for you and your taste buds. The word börek comes from Turkish and refers to any dish made with yufka. 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. I have given three different fillings: cheese, spinach and minced meat. Bourekas come in small, "snack" size, often available in self-service bakeries, and sizes as large as four or five inches. Next, take the first sheet of yufka and place it in an uneven, wrinkly fashion to cover the bottom of the tray. It comes in many shapes and sizes and is filled with everything from meat, cheese, spinach, and even spiced-up mashed potato. Supermarkets stock a wide selection of frozen raw-dough bourekas ready for home baking. [28] A publication of a diploma thesis on this at the Faculty of Social Sciences of the University of Ljubljana in 2010 stirred controversy regarding the appropriateness of the topic. [18] The Greek city of Serres achieved the record for the largest puff pastry on 1 June 2008. This dish can be made ahead and it freezes beautifully. Repeat until you have five layers finished. The most common fillings are cheese, meat and spinach. FROZEN PASTRY TURKISH SU BOREK WITH CHEESE. Wait for 5 minutes and add corn flour, 3 cups more flour and salt. Byrek is traditionally made with several layers of dough that have been thinly rolled out by hand. It weighed 182.2kg, was 20 metres long, and was made by more than 40 bakers.[19]. Similar dishes, although somewhat wider and with thinner dough layers, are called savijača or just "pita" in Serbia. You can also buy it online from websites specializing in Turkish ingredients. Tietze's proposed source "bur-" (with a backed vowel /u/) for büräk/börek (with fronted vowels) is not included, because sound harmony would dictate a suffix "-aq" with a harmonised, backed /q/. But the resemblance stops there. Most Turkish folks eat 'börek' several times a week. Galaktoboureko is a syrupy phyllo pastry filled with custard, common throughout Greece and Cyprus. [15] Lakror is generally filled with greens, e.g. In Armenia, byorek (բյորեկ) or borek (բորեկ), consists of dough, or phyllo dough, folded into triangles and stuffed with cheese, spinach or ground beef, and the filling is typically spiced. Bourekas can be made from either phyllo dough or puff pastry filled with various fillings. [clarification needed] Meat bourekas are made from lamb, beef or chicken mixed with onion, parsley, coriander, or mint, pine nuts and spices, They are served as hot meze. Spinach-filled are either cylindrical with sesame seeds or made with a very delicate, oily phyllo dough shaped into round spirals. The use of margarine in bourekas has caused some controversy in Israel due to a general trend of moving away from trans fats, which are found in many margarines.[22]. [citation needed] The same spiral filled with cottage cheese is called sirnica, with spinach and cheese zeljanica, with potatoes krompiruša, and all of them are generically referred to as pita. By Aysegul Sanford A classic vegetarian Turkish/Middle Eastern dish: Spinach and Feta Cheese Börek made by layering phyllo sheets with spinach and feta cheese. In Romania, the food falls under the name "plăcintă" and is most often made with cheese or cheese and spinach. ), The Spruce Eats uses cookies to provide you with a great user experience. Perfect Ramadan iftar, brunch or dinner side area of Chania, etc, toss together the white. Plăcintă '' and is filled with greens, e.g, flat squares rectangles... ’ is phyllo dough or puff pastry in Kosovo and few other regions byrek is also common selection! An uneven, wrinkly fashion to cover the bottom than most other versions, spanakopita and so on and! 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