börek
Sign in to saveBörek (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.
AI overview
Börek is a pastry or pie made with thin, flaky dough and savory fillings like meat, cheese, spinach, or potatoes that is popular in the Middle East and Southeast Europe. It can be prepared as a large dish cut into portions or as individual pastries, baked or fried, and is often topped with seeds and served hot or cold.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Food.name
- Börek
- Food.image
- Meat_burek_%28GAK_bakery%2C_Belgrade%2C_Serbia%29.jpg
- Food.alternate_name
- Burek, börek, boreg, byrek
- Food.course
- Tea pastry
- Food.type
- Savoury pie
- Food.main_ingredient
- Flaky pastry (usually filo), various fillings
- Food.variations
- Meat, potatoes, leafy greens, cheese, eggplant, mushrooms
- Food.commons
- Commons category:Burek
via Wikipedia infobox
Article
21 sectionsContents
- Etymology
- History
- Regional variants
- Turkish variants
- Southeast Europe
- Albania and Kosovo
- Bosnia and Herzegovina
- Bulgaria
- Greece
- Serbia
- Slovenia
- Moldova and Romania
- Other countries
- Algeria
- Armenia
- Israel
- Libya
- Saudi Arabia
- Tunisia
- See also
- References
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.
Throughout Southeastern Europe, Turkey and Armenia, it is commonly served with ayran or yogurt. It is a custom of Sephardic Jews to have bourekas for their Shabbat breakfast meal on Saturday mornings.