Börek (also burek, byrek, boereg, piroq, בורקס, Бурек and other variants on the name) is a type of baked or fried filled pastry, from Turkey., made of a thin flaky dough known as yufka (or phyllo). It can be filled with cheese, often feta, sirene or kaşar, minced meat, or vegetables.
A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is often sprinkled with sesame seeds.
Börek is very popular in the countries composing the former Ottoman Empire such as the former countries of Yugoslavia, where it enjoys a tremendous pop-culture base, in addition to the rest of the Balkans.
Turkey enjoys a wide variety of regional variations of börek among the different cultures and ethnicities that compose modern Turkey. A few of them are listed below:
Staple varieties of börek found in most all Turkish pastry shops include peynirli börek (cheese börek), kıymalı börek (mince meat/ground beef börek), patatesli börek (potato börek), and ıspanıklı börek (spinach börek). The cost of a single portion in most börek shops hovers around 3 Turkish lira (as of February 2010).
In Albania, this dish is called byrek or sometimes lakror and it contains mainly spinach but sometimes also meat or cheese. Albanian byrek may also contain pumpkin (which is sweet); it is also often spelled "burek", especially among Albanians in Kosovo, Macedonia and Montenegro, as well as by Albanian-Americans.
Arab burek is often stuffed with minced or diced lamb, but often beef or a mixture are used. Various herbs and spices are used to flavour the meat, including curcumin, fresh parsley and nutmeg, as well as often concentrated pomegranate juice which gives the mixture a unique sweet and tangy taste. Fried or caramelized onions are usually always added to the meat, as well as the traditional Arab staple of fried almonds and sultanas or raisins. Traditional Arab cheeses, including Jibin Baladi and Jibin Arab are often used instead of, or alongside the meat. The mixture is wrapped in a sheet of dough, and then fried or deep-fried until crisp, and resembles a large egg roll. While most Börek are made with phyllo dough, some traditional cooks and those in the tribal areas prefer a home-kneaded dough covering.
In Armenia, boeregs are stuffed with cheese. They are also stuffed with other fillings such as spinach or ground beef, and the filling is typically spiced. Armenian boereg is often folded into triangles; a popular combination is spinach, feta, cottage cheese(or pot cheese) and a splash of anise-flavored liquor (such as raki or ouzo).
Assyrian burek is usually stuffed with ground beef that has various spices added to it, though potatoes are also sometimes used instead of meat. The stuffing is wrapped in a sheet of dough and then fried in oil and resembles egg rolls.
The Bulgarian version of the pastry, locally called byurek (Cyrillic: бюрек), is typically regarded as a variation of banitsa (баница), a similar Bulgarian dish. Bulgarian byurek is a type of banitsa with sirene cheese, the difference being that byurek also has eggs added.
In Bulgarian, the word byurek has also come to be applied to other dishes similarly prepared with cheese and eggs, such as chushka byurek (чушка бюрек), a peeled and roasted pepper filled with cheese, and tikvichka byurek (тиквичка бюрек), blanched or uncooked bits of squash with a cheese and eggs filling.
In Greece and Cyprus, boureki (μπουρέκι [bur'eki]) or bourekaki (μπουρεκάκι [bure'kaki], the diminutive form of the word), are small pastries made with phyllo dough or with pastry crust. A special type of boureki is found in the local cuisine of Crete and especially in the area of Chania. It is made with sliced zucchini, sliced potatoes, mizithra or feta cheese and spearmint. The mixture can be covered by a thick layer of traditional phyllo (pastry crust), but it is quite common to be left plain as well.
Galaktoboureko is a syrupy phyllo pastry filled with custard, common throughout Greece and Cyprus. In the Epirus, σκερ-μπουρέκ (derives from the Turkish şeker-börek, "sugar-börek") is a small rosewater-flavored marzipan sweet.
In Israel, bourekas are made from puff pastry filled with various fillings. Among the most popular fillings are cheese, mashed potato, spinach, eggplant, pizza-flavor, and mushrooms. The name bourekas is derived from the Ladino language, spoken in the past by Jewish communities in the Mediterranean area.
Israeli bourekas come in several shapes, which are usually indicative of their fillings. Cheese bourekas come in right-angled and isosceles triangles, and have two different sizes. Potato-filled bourekas come in a box shape. Bourekas with a pizza filling resemble a cylindrical shape, while spinach filled bourekas resemble a pastry knot. There are also the so-called "Turkish bourekas" which form rounded equilateral triangles, and are filled with various fillings, whose type can usually be determined by an additional element on the outside.
Bourekas come in small, "snack" size, often available in self-service bakeries, and larger size, approximately 2 inches by 4 inches. The larger ones can serve as a snack or a meal, and can be sliced open, and stuffed with hard-boiled egg, pickles and Skhug, a spicy Yemenite paste.
Across the territories of former Yugoslavia, burek is not used in a hyperonymous sense (like pie, cake, etc.), as in Turkey. Burek is regularly available at most bakeries, and usually eaten as "fast food". It is often consumed with yoghurt. Apart from being sold at bakeries, burek is served in specialized stores selling burek (or pitas) and yogurt exclusively (Buregdžinica).
The same dish with cottage cheese is called sirnica, one with spinach and cheese zeljanica, one with potatoes krompiruša, and all of them are generically referred to as pita (trans. pie). Eggs are used as a binding agent when making sirnica and zeljanica.
This kind of dough dish is also popular in Croatia, where it was imported by Bosnian Croats, and is usually called rolani burek (rolled burek).
In Serbian towns Bosnian pastry dishes were imported by war refugees in the 1990s, and are usually called sarajevske pite or bosanske pite (Sarajevo/Bosnian pies). Similar dishes, although somewhat wider and with thinner dough layers are called savijača or just "pita" in Serbia.
However, these are usually homemade and not traditionally offered in bakeries.
In Serbia, Macedonia, Croatia and Slovenia, burek is made from layers of dough, alternating with layers of other fillings in a circular baking pan and than topped with a last layer of dough. Traditional fillings are stewed mince meat and onions, cheese, cheese and spinach, apple, sour cherries, potatoes, mushrooms. A modern variant, "pizza" burek and prazan (prazen) burek ("empty burek", i.e. without any filling) are also made.
Niš hosts an annual burek competition and festivity called Buregdžijada. In 2005, a 100 kg (~200 lbs) burek was made, with a diameter of 2 metres (~6 ft)  and it's considered to have been the world biggest burek ever made.
The Tatar version, one of the national dishes of the Crimean Tatars, is called "Çibörek" and is made from unleavened dough filled with ground lamb, onions and spices, fried in oil. It is a common street food in Tatarstan and other former ex-USSR countries. "Cheburek" is the Russian pronunciation of the Crimean Tatar "Çibörek", which means "delicious burek" or "raw börek" depending on the dialect.
Brik is a Tunisian börek, often fried; its best-known variant is composed of a whole egg in a triangular pastry pocket with chopped onion and parsley.
Börek has its origins in the Turkish cuisine (cf. Baklava) and is one of its most significant and, in fact, ancient elements of the Turkish cuisine, having been developed by the Turks of Central Asia before their westward migration to Anatolia.
Börek in Turkish language refers to any dish made with yufka. The name comes from the Turkic root bur- 'to twist', (similar to Serbian word savijača (from savijati - to twist) which also describes a layered dough dish).
Most of the time, the word "börek" is accompanied in the Turkish language 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, (for example, kol böreği, su böreği, talaş böreği, Tatar böreği or Sarıyer böreği).
In the Turkish language, the word "börek" has a wider range of meanings, and can refer to a puff pastry, known as nemse böreği in Turkish language, and to other types of "börek", where the dough is processed somewhat differently from the standard phyllo recipe, like su böreği (water burek), where the dough sheets are briefly boiled in water before layering, and saray böreği (palace burek), where butter is rolled between the dough sheets.
In some other languages, which have borrowed this word, they are using it in a more specific and more narrow sense, as a general term for all kind of dishes prepared with phyllo dough.
This article contains information from Frosina.org and it is used with permission.
Borek may refer to:
Several places in the Czech Republic:
and in Poland:
| This disambiguation page lists articles associated with the same title.
If an internal link led you here, you may wish to change the link to point directly to the intended article.