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Borek or burek is a filled pastry made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes. Boreks are mainly associated with the areas of the former Ottoman Empire, including the Balkans and the Caucasus, the Middle East, Eastern European and Central European countries, Northern Africa and Central Asia. A borek 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. Borek is sometimes sprinkled with sesame or nigella seeds, and they may be served hot or cold.
It is a custom of Sephardic Jews to have bourekas for their Shabbat breakfast meal on Saturday mornings. In Israel it has become commonplace to have borek as a breakfast food with coffee. It is commonly served with afternoon tea in Turkey. It is commonly served with a yogurt drink in Serbia and North Macedonia.
Origin and names
The dish was a popular element of Ottoman cuisine, and may have been invented at the Ottoman court, though there are also indications it was made among Central Asian Turks;[5] other versions may date to the Classical era of the eastern Mediterranean.
The English name borek comes from Turkish börek (Turkish pronunciation: [bœˈɾec]), while burek is the form used in the countries of the former Yugoslavia. Other variants include byrek, in Albania; boureki in Greece; byorek in Bulgaria; brik in Tunisia; and burekas in Israel.