Just like various components of Jewish main cuisine, the origin of Bourekas might be foreign, in this case from Turkey, from where they would then travel to other regions to be adapted to different tastes and customs. Others believe their origin is connected to a broader spectrum: Spanish Jews, Turkish Jews, Jews from the Balkans, or even Salonica. Looking for a common thread among all these sources, Bourekas would end up being something similar to pastry turnovers that, in a way, identify with the foods of regions that once comprised the Ottoman Empire. The truth is, they are a traditional appetizer around the Mediterranean. Israel has incorporated them as one of the best offerings on its tables.
In local practice, but diverse within the Israeli household itself, Bourekas are presented as a triangular or other-shaped pastry, made with puff pastry or filo dough, somewhat flaky, and most often covered with sesame seeds. Their filling can include a multi-nutritious mix of cheese, potato, a notable variety of vegetables, meats, chickpeas, spinach, or mushrooms. Bourekas can be served with chopped hard-boiled eggs and some salads. This emphasizes the unique "touch" that this dish has among Jews... and it’s downright mouthwatering! Among the varieties here, as popular as they are widespread, are spinach Bourekas, served as savory pies for appetizers or mezze, which are slightly different from the traditional Spanish versions, as the latter are fried, while ours are baked, almost like being fried due to the oil or butter in the dough. Some believe the dough should be crumbly or unsalted; others prefer puff pastry — it's all a matter of taste and well-argued culinary preferences. For the cheese, goat’s cheese is preferred, along with eggs, spinach, pine nuts, and raisins. This delicious, crispy, and flavorful appetizer even has sweet versions, well-suited for certain occasions, and can easily be considered Israel's popular cookie.
In other parts of the world, Bourekas or Burek are often round and sold at various vendors according to their weight, content, or filling, eaten by hand or with paper, which absorbs the grease or oil after frying or baking. In places like Belgrade, they are eaten with a fork and served with yogurt. Particularly among Turks, Börek, Boreca, or Bureca is a native pastry made with filo dough and filled with cheese, minced meat, vegetables, and various greens. The most common is called Börek or ‘water burek,’ filled with unsalted cheese. In that region, they are served with Ayran or Turkish tea. Wherever they are found, including the vast variety of styles and preparations across the Balkans (Bosnia, Albania, the former Yugoslav territories), Bourekas have always been international from their inception and, in Israel, have taken on a taste that reflects their local roots or native character.
If you visit Tel Aviv, Jerusalem, or other places in the Holy Land, you can enjoy this tasty dish at fast food stalls or markets. You will like it, and you’ll carry home the memory of a place that treated your palate specially because you tasted Bourekas... and experienced the flavor of the unforgettable.
