Jump to content

Börek

From Wikipedia, the free encyclopedia
(Redirected from Bureka)
For the Dino Merlin album, see Burek (album). For other uses, see Borek (disambiguation).
Börek
Alternative namesBurek, börek, bourekas, boreg, byrek
TypeSavoury pie
CourseTea pastry
Main ingredientsFlaky pastry (usually filo), various fillings
VariationsMeat, potatoes, leafy greens, cheese, eggplant, mushrooms

Börek[1][2] or burek is a family of pastries or pies found in Ottoman cuisine. 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 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 it can be served hot or cold.

It is a custom of Sephardic Jews to have bourekas for their Shabbat breakfast meal on Saturday mornings.

It is commonly served with ayran or yogurt in Turkey, Albania, Bosnia and Herzegovina, Croatia, Bulgaria, Kosovo, Serbia, North Macedonia and Romania.

Origin and names

[edit]

The English name borek[1][2] 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 and Kosovo; boureki in Greece; byurek (Bulgarian: Бюрек) in Bulgaria; bourek and brick Annabi in Algeria; brik in Tunisia.

According to lexicographer Sevan Nişanyan, the Turkish word börek is ultimately originated from Turkic bögrek, from böğür (meaning 'kidney').[3] Nişanyan noted that the word is also used in Siberian Turkic languages such as Saqa as börüök.[3] According to another theory, it may have come from the Persian burak (بورک), the diminutive form of būra or buġra or (بوره/بغره), meaning "stew", and refers to any dish made with yufka (filo).[citation needed] The Persian word bureh goes back to the Middle Persian *bōrak. This word ultimately goes back to the Proto-Indo-European root *bher- which meant "to carve, cut, split".[4] The name of another pastry, shekarbura, is also borrowed from the same Persian word.[4] Nişanyan noted the possibility of Turkic origin for the Persian word.[5]

Some types of borek could possibly have its origins in Turkish cuisine having been developed in Central Asia before some westward migration to Anatolia in the late Middle Ages,[6][7] or by nomadic Turks of central Asia some time before the seventh century.[8]

Another theory posits that the dish in general is a descendant of the pre-existing Eastern Roman (Byzantine) dish en tyritas plakountas (Byzantine Greek: εν τυρίτας πλακούντας) "cheesy placenta", itself a descendant of placenta, the classical baked layered dough and cheese dish of Ancient Greek, Ancient Roman and Byzantine cuisine.[9][10][11][12]

The dish was a popular element of Ottoman cuisine, and may have been present at the Ottoman court,[13][6] though there are also indications it was made among Central Asian Turks;[7] other versions may date to the Classical era of the eastern Mediterranean.[9][10][11]

One alternative etymological origin that has been suggested is that the word comes from the Turkic root bur- 'to twist',[14][15] but the sound harmony for this proposal would dictate the suffix "-aq",[16] and Turkic languages in Arabic orthography invariably write börek with an ك not an ق, which weighs against this origin.

Regional variants

[edit]

Even though borek is very popular in the cuisines of the former Ottoman Empire,[17] especially in North Africa and throughout the Balkans,[18] it originated in Anatolia. Borek is also part of Mizrahi and Sephardic Jewish traditions.[19] They have been 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".[20]

Turkish variants

[edit]
A tray of su böreği from Turkish cuisine

The word börek in Turkish can be modified by a descriptive word referring to the shape, ingredients of the pastry, or a specific region where it is typically prepared, as in the above kol böreği, su böreği, talaş böreği or Sarıyer böreği. There are many variations of börek in Turkish cuisine:

Name English name Description Notes
Su böreği Boiled börek; lit. water börek Sheets of dough are boiled briefly in large pans, then a mixture of feta cheese and greens, or other börek filling. The whole thing is brushed with butter and baked in a masonry oven. [21]
Sigara böreği Filo rolls, lit. 'cigarette börek' Feta cheese, wiener, potato or other filling wrapped in yufka filo and deep-fried [22]
Paçanga böreği Pachanga pastry Yufka is filled with pastırma or kaşar, finely diced tomato and green peppers then rolled and fried in oil, may be eaten as a meze.
Talaş böreği or Nemse böreği Lit. sawdust pastry Small square börek mostly filled with lamb cubes and green peas, that has starchier yufka sheets, making it puffy and crispy. [23]
Kol böreği Lit. 'arm börek' prepared in long rolls, either rounded or lined, and filled with either minced meat, feta cheese, spinach or potato and baked at a low temperature. [24]
Sarıyer böreği Sarıyer pastry A smaller and a little fattier version of the "Kol böreği", named after Sarıyer, a district of Istanbul. [25]
Gül böreği Rose börek, round börek, spiral börek rolled into small spirals
Çiğ börek Chebureki Half-moon shaped börek, filled with a very thin layer of raw minced meat and onion filling and fried in oil, very popular in places with a thriving Tatar community, such as Eskişehir, Polatlı and Konya [26]
Töbörek Another Tatar variety, similar to a çiğ börek, but baked instead of fried [27][better source needed]
Laz böreği Sweet börek filled with muhallebi (Ottoman-style milk pudding or custard) and served sprinkled with powdered sugar [28][self-published source?]
Kürt Böreği Similar to Laz böreği, without the custard filling. It is also called sade (plain) börek and served with fine powdered sugar [29]

Balkans

[edit]
Round burek filled with minced meat as made in former Yugoslav countries
Byrek in Albania
Bosnian rolled burek

In the former Yugoslavia, burek, also known as pita in Bosnia and Herzegovina, is an extremely common dish, made with yufka.[30] This kind of pastry is also popular in Croatia, where it was imported by Croats of Bosnia and Herzegovina and Albanians. In Serbia, Albania, Kosovo, Croatia, Montenegro, North Macedonia and Slovenia, burek is made from layers of dough, alternating with layers of other fillings in a circular baking pan and then topped with a last layer of dough. Traditionally, it may be baked with no filling (prazan, meaning empty), with stewed minced meat and onions, or with cheese. Modern bakeries offer cheese and spinach, meat, apple, sour cherries, potato, mushroom, and other fillings. It is often eaten along with a plain yoghurt drink.

Zeljanica is a spinach or chard based burek common throughout the Balkans.

Albania and Kosovo

[edit]

In Albania, this dish is called byrek. In Kosovo and few other regions, byrek is also known as "pite". Byrek is traditionally made with several layers of dough that have been thinly rolled out by hand. The final form can be small, individual triangles, especially from street vendors called "byrektore" which sell byrek and other traditional pastries and drinks. It can also be made as one large byrek that is cut into smaller pieces. There are different regional variations of byrek. It can be served cold or hot.

Albanian triangle byrek

The most common fillings include: cheese (especially gjizë, salted curd cheese), ground meat and onions (ragù-style filling), spinach and eggs, milk and eggs with pre-baked dough layers, it can also be made with tomato and onions, peppers and beans, potato or a sweet filling of pumpkin, nettles (known as byrek me hithra), or kidney beans (byrek me fasule) which is popular in winter.[31]

There are mainly two categories of Albanian Byrek. The house byrek (byrek shtëpie) and triangle byrek (byrek trekendësh), the latter being mostly used as street food.

Lakror is an Albanian pie dish from southern Albania. The pie is sometimes called a type of byrek pastry.[32][33][34] Lakror is generally filled with a variety of greens or meats.[34] Another related dish is Fli, typical from the North of Albania and Kosovo. It is made up of layers of a flour and water batter, cream and butter. Traditionally, it is baked on embers like lakror.[31]

Bosnia and Herzegovina

[edit]

In 2012, Lonely Planet included the Bosnian burek in their "The World's Best Street Food" book.[30][35] Eaten for any meal of the day, in Bosnia and Herzegovina the burek is a meat-filled pastry, traditionally rolled in a spiral and cut into sections for serving. 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. Eggs are used as a binding agent when making sirnica and zeljanica.

Bulgaria and North Macedonia

[edit]

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.[36]

In Bulgarian, 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 eggs filling.[36]

Greece

[edit]
A photo of bougatsa, a Greek variant of borek

In Greece, boureki or bourekaki, and Cyprus poureki (πουρέκι, in the Greek dialects of the island) are small pastries made with phyllo dough or with pastry crust. Pastries in the börek family are also called pita (pie): tiropita, spanakopita, and so on.[37] Galaktoboureko is a syrupy phyllo pastry filled with custard, common throughout Greece and Cyprus. In the Epirus, σκερ-μπουρέκ is a small rosewater-flavoured marzipan sweet. Bougatsa (Greek is a Greek variation of a borek 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.[38] Serres achieved the record for the largest puff pastry on 1 June 2008. It weighed 182.2 kg, was 20 metres long, and was made by more than 40 bakers.[39] In Venetian Corfu, boureki was also called burriche,[40] and filled with meat and leafy greens. The Pontian Greek piroski (πιροσκί) derives its name from borek too.[41] It is almost identical in name and form to pirozhki (Russian: пирожки), which is of Slavic origin, and popular in Russia and further east.

Serbia

[edit]

The recipe for "round" burek was developed in the Serbian town of Niš. In 1498, it was introduced by a famous Turkish baker, Mehmed Oğlu, from Istanbul.[42] Eventually burek spread from the southeast (southern Serbia, Kosovo and North Macedonia) to the rest of Yugoslavia. Niš hosts an annual burek competition and festival called Buregdžijada. In 2005, a 100 kg (220 lbs) burek was made, with a diameter of 2 metres (≈6 ft)[43] and it is considered to have been the world's biggest burek ever made.[44][better source needed]

Slovenia

[edit]

In Slovenia, burek is one of the most popular fast-food dishes, but at least one researcher found that it is viewed negatively by Slovenes due to their prejudices towards immigrants, especially those from other countries of former Yugoslavia.[45] 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.[46] The mentor of the student that had written the thesis described the topic as legitimate and burek as denoting primitive behaviour in Slovenia in spite of it being by his account "sophisticated food". He explained the controversy as a good example of the conclusions of the student.[47] In 2008, an employee of the Scientific Research Centre of the Slovenian Academy of Sciences and Arts (SRC SASA) had attained his PhD degree with a thesis on meta-burek at the University of Nova Gorica.[48][49][50]

Moldova and Romania

[edit]

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[51] or chorbas.[52][better source needed] They are traditionally eaten in the last day of fasting at the time of the Christmas Eve. It is not clear if the burechiuşe derive their name from the Turco-Greek börek (which is a distinct possibility given the fact that Moldavia was ruled for many decades by dynasties of Greek Phanariotes and that encouraged Greek colonists to settle in the area), so at the receiving end of cultural and culinary influences coming from them, or it takes its name from that of the mushroom Boletus (burete in its Romanian language rhotacised version, and it meant "mushroom" as well as "sponge") by the pattern of the ravioli, which were named after the Italian name of the turnip with which they were once filled.[53]

In Romania, the plăcintă is considered a variation of the phyllo-wrapped pie, with the dough traditionally stuffed with cheese.[54] In Dobruja, an eastern territory that used to be a Turkish province, one can find both the Turkish influence—plăcintă dobrogeană either filled with cheese or with minced meat and served with sheep yoghurt or the Tatar street food Suberek—a deep-fried half-moon cheese-filled dough.

Other countries

[edit]

Algeria

[edit]
Main article: Algerian Bourek
Algerian bourek pastry

In Algeria, this dish is called bourek, a delicious roll of pastry sheet stuffed with meat, onions, and spice, is one of the main appetizers of Algerian cuisine.[55]

It is a starter served when receiving guests and especially during Ramadan evenings during the round meal of the holy month, usually accompanied by Algerian Chorba or Harira. Other forms include bourek packed with chicken and onions, shrimp and béchamel sauce, or a vegetarian alternative usually made of mashed potatoes and spinach.[56]

Another Algerian variant of Bourek is called Brik or Brika, a speciality of Algeria's east,[57][58] notably Annaba. It is a savory entree made from brik leaf, stuffed with mashed potatoes and a mixture of minced meat, onions, cheese and parsley. The whole is topped with a seasoned raw egg which cooks once the sheet of brik has been folded and soaked in boiling oil.[59]

Armenia

[edit]

In Armenia, byorek (բյորեկ) or borek (բորեկ) consists of dough, or filo dough, folded into triangles and stuffed with spinach, onions and feta cheese or ground beef.[60]

Israel

[edit]
Main article: Bourekas
Fresh potato burekas on sale at a stall in Mahane Yehuda Market, Jerusalem

Burekas (Hebrew: בורקס) have long been part of Sephardic cuisine were introduced to Israel by Sephardic Jews who settled there. Burekas can be filled with various fillings, although meat is less common in Israel because of the Jewish dietary restrictions. Most burekas in Israel are made with margarine-based doughs rather than butter-based doughs so that (at least the non-cheese–filled varieties) can be eaten along with either milk meals or meat meals in accordance with the kosher prohibition against mixing milk and meat at the same meal. The most popular fillings are salty cheese, spinach, eggplant, and mashed potato, with other fillings including mushrooms, sweet potato, chickpeas, olives, mallows, swiss chard, and pizza flavor.

Other related pastries traditionally consumed by Sephardic Jews include bulemas and boyoz, which are also popular in the Turkish city of Izmir.[61]

Libya

[edit]

It is also a popular dish in Libya, where it is known as brik.[62]

Saudi Arabia

[edit]

In Saudi Arabia, Burēk (Arabic: بُريك, Hejazi Arabic pronunciation: [bʊˈre̞ːk]), is usually made in the Hejaz region of western Saudi Arabia, it mostly resembles the Bosnian rolled burek but can also come in other variants, and it is stuffed with minced meat or with salty cheese and dill. It is usually served during the month of Ramadan, same goes to samosas.

Tunisia

[edit]
A Tunisian brik pastry

In Tunisia, there is a variant known as the brik (/briːk/ BREEK; بريك) that consists of thin crepe-like pastry around a filling and is commonly deep fried. The best-known is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley.[63] The Tunisian brik is also very popular in Israel, due to the large Tunisian Jewish population there. It is often filled with a raw egg and herbs or tuna, harissa, and olives, and it is sometimes served in a pita. This is also known as a boreeka.[64]

See also

[edit]

References

[edit]
  1. ^ a b "Home : Oxford English Dictionary". www.oed.com. Archived from the original on 2021-09-25. Retrieved 2021-09-25.
  2. ^ a b "BOREK | Definition of BOREK by Oxford Dictionary on Lexico.com also meaning of BOREK". Lexico Dictionaries | English. Archived from the original on September 16, 2021. Retrieved 2021-09-25.
  3. ^ a b Nişanyan, Sevan. "börek - Nişanyan Sözlük". Nişanyan Sözlük. Archived from the original on 23 August 2023. Retrieved 15 April 2023.
  4. ^ a b Hạsandūst, Muhạmmad. 2014.Hassandust, Mohammad. 2015. The etymological dictionary of Persian Archived 2022-01-28 at the Wayback Machine. 5 Vols. Tehran: Academy of Persian Language and Literature. vol. 1 p.529.(Farhang-i rīšašināḫtī-i zabān-i Fārsī Ǧild 2 Ǧild 1. s.529)
  5. ^ Nişanyan – Türkçe Etimolojik Sözlük: börek Archived 2021-04-26 at the Wayback Machine. accessed: 26 April 2021.
  6. ^ a b Algar, Ayla Esen (1985). The Complete Book of Turkish Cooking. Kegan Paul International. ISBN 0-7103-0334-3.
  7. ^ a b Perry, Charles. "The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava", in A Taste of Thyme: Culinary Cultures of the Middle East (ed. Sami Zubaida, Richard Tapper), 1994, ISBN 1-86064-603-4.
  8. ^ Lee, Alexander (9 September 2019). "A History of Börek". History Today. Archived from the original on 17 September 2019. Retrieved 17 September 2019.
  9. ^ a b Davidson, Alan (30 November 1983). Food in Motion: The Migration of Foodstuffs and Cookery Techniques : Proceedings : Oxford Symposium 1983. Oxford Symposium. ISBN 9780907325161. Archived from the original on 26 January 2022. Retrieved 2 October 2020 – via Google Books.
  10. ^ a b Faas, Patrick (April 19, 2005). Around the Roman Table: Food and Feasting in Ancient Rome. University of Chicago Press. ISBN 9780226233475. Archived from the original on July 30, 2016. Retrieved September 21, 2016 – via Google Books.
  11. ^ a b Speros Vryonis The Decline of Medieval Hellenism in Asia Minor, 1971, p. 482
  12. ^ Moudiotis, George (1998). Traditional Greek Cooking: A Memoir with Recipes. Garnet. ISBN 9781859641170.
  13. ^ Oxford Companion to Food, s.v.
  14. ^ Tietze, Türkisches etymologisches Wörterbuch, Band I, Ankara/Wien
  15. ^ Ahmet Toprak. "Articles on Turkish language". late 1980s. Archived from the original on 2010-04-11. Retrieved 2015-01-27.
  16. ^ Э.В. Севортян, Этимологический Словарь Тюркских Языков, Том Б, Москва 1978
  17. ^ "A History of Börek | History Today". www.historytoday.com. Archived from the original on 2019-09-17. Retrieved 2021-01-14.
  18. ^ "Try This Traditional Savory Slavic Rolled Burek (Borek) Recipe". The Spruce Eats. Archived from the original on 2021-01-26. Retrieved 2021-01-14.
  19. ^ Haber, Joel (2020-06-04). "The Unknown Jewish History of Bourekas". The Taste of Jewish Culture. Archived from the original on 2020-12-04. Retrieved 2021-01-14.
  20. ^ Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. Wiley. ISBN 9780470943540. Archived from the original on 26 January 2022. Retrieved 2 October 2020 – via Google Books.
  21. ^ "Water pastry with feta and kale (su böreği)". 16 December 2019. Archived from the original on 1 October 2021. Retrieved 1 October 2021.
  22. ^ "Turkish-Style Lamb Boreks Recipe". NYT Cooking. Archived from the original on 2021-03-04. Retrieved 2021-01-14.
  23. ^ "Çıtır çıtır ağızda dağılan etli talaş böreği tarifi". www.milliyet.com.tr. Archived from the original on 2021-04-13.
  24. ^ "Spinach and Feta Cheese Börek". Foolproof Living. 2013-11-26. Archived from the original on 2020-11-13. Retrieved 2021-01-14.
  25. ^ "Bir asırlık lezzet klasiği: Sarıyer böreği". GastroFests (in Turkish). 2020-06-01. Archived from the original on 2020-04-03. Retrieved 2021-01-14.
  26. ^ "title". www.eosb.org.tr. Archived from the original on 2021-04-12. Retrieved 2021-01-14.
  27. ^ "Masonry oven". www.etutor.pl. Archived from the original on 2021-04-21. Retrieved 2021-01-14.
  28. ^ "Laz Böreği (Baklavalık Yufkadan)". www.nefisyemektarifleri.com. 27 April 2018. Archived from the original on 2015-12-16.
  29. ^ "Laz Böregi Custard Pie with Filo | When Feta Met Olive". 2013-02-16. Archived from the original on 2021-04-01. Retrieved 2021-01-14.
  30. ^ a b Parker Bowles, Tom (2012). The World's Best Street Food. Lonely Planet. p. 224. ISBN 978-1-74220-593-9. Archived from the original on 2012-02-29. Retrieved 2012-03-01.
  31. ^ a b "An introduction to Albanian food in 10 dishes". drivemefoody.com. 21 June 2020. Archived from the original on 2021-11-30. Retrieved 2020-07-14.
  32. ^ Thomaj, Jan (2002). Fjalor i shqipes së sotme: me rreth 34.000 fjalë. Botimet Toena. p. 648. ISBN 9789992716076. Archived from the original on 2021-03-02. Retrieved 2021-02-11.
  33. ^ Ahmeti, Sharon (2017). Albanian Muslims in Secular, Multicultural Australia (Ph.D.). University of Aberdeen. p. 197. Archived from the original on 23 January 2021. Retrieved 1 December 2020.
  34. ^ a b Reference Library of European America (Volume III) Countries Albania to Italy. Gale Research. 1998. p. 18. ISBN 978-0787629663. Archived from the original on 2021-03-02. Retrieved 2021-02-11.
  35. ^ Johnson, Richard (2012-02-24). "The world's best street food". The Guardian. London. Archived from the original on 2018-11-16. Retrieved 1 March 2012.
  36. ^ a b Иванова, Ценка. "Кулинарните недоразумения на българско-сръбската езикова граница" (in Bulgarian). Liternet. Archived from the original on 2007-03-10. Retrieved 2007-02-08.
  37. ^ Zane, Eva (1992). Greek Cooking for the Gods. Santa Rosa, California: The Cole Group. ISBN 978-1-56426-501-2.
  38. ^ "Η ιστορία της μπουγάτσας". Thessalonikiartsandculture.gr (in Greek). Archived from the original on 2020-12-02. Retrieved 2021-07-15.
  39. ^ "Largest Bougatsa". Guinness World Records. Archived from the original on 2016-09-19. Retrieved July 16, 2021.
  40. ^ "Oriente moderno". Istituto per l'oriente. 30 November 2017. Archived from the original on 26 January 2022. Retrieved 21 September 2016 – via Google Books.
  41. ^ Ivy (June 21, 2008). "Πιροσκί". Κοπιάστε .. στην Κουζίνα μου. Archived from the original on March 8, 2012.
  42. ^ Doderović, M. (2004-07-08). "Draži burek nego "Mek"". Glas Javnosti (in Serbian). Glas Javnosti. Archived from the original on 2012-03-03. Retrieved 2006-09-06.
  43. ^ K., D. (2005-09-05). "Slistili i burek od 100 kila". Glas Javnosti (in Serbian). Glas Javnosti. Archived from the original on 2012-03-03. Retrieved 2006-09-06.
  44. ^ "U Nišu okupljeni ljubitelji bureka..." Revija UNO 129 (in Serbian). NIP "Druga kuća". Archived from the original on 2012-03-15. Retrieved 2006-09-06.
  45. ^ Rudovič Žvanut, Bojana (2010). Pomeni bureka v Sloveniji: diplomska naloga [The Meanings of Burek in Slovenia: Diploma Thesis] (PDF) (in Slovenian and English). Faculty of Social Sciences, University of Ljubljana. Archived (PDF) from the original on 2011-01-24. Retrieved 2011-01-31.
  46. ^ Černic, Andrej (22 January 2011). "Neverjetno – na FDV je mogoče diplomirati iz bureka!?" [Incredible – It is Possible to Graduate on the Faculty of Social Sciences with Burek!?]. Reporter (in Slovenian). Prava smer, d. o. o. Archived from the original on 28 September 2022. Retrieved 28 September 2022.
  47. ^ "Peter Stankovič: Burek je sofisticirana hrana" [Peter Stankovič: Burek is Sophisticated Food] (in Slovenian). Siol.net. 31 January 2011. Archived from the original on 2011-02-02.
  48. ^ Mlekuž, Jernej (2008). Predmet kot akter? Primer bureka v Sloveniji [Artefact as Actor? The Case of the Burek in Slovenia] (PDF) (in Slovenian and English). Faculty of Graduate Studies, University of Nova Gorica. Archived (PDF) from the original on 26 June 2013. Retrieved 31 January 2010.
  49. ^ Mlekuz, Jernej (2015-09-01). Burek: A Culinary Metaphor. Central European University Press. ISBN 9789633860892. Archived from the original on 2022-01-26. Retrieved 2020-10-02.
  50. ^ "Študentka FDV diplomirala na temo Pomeni bureka v Sloveniji" [A Student at the Faculty of Social Sciences Graduates with the Topic Meanings of Burek in Slovenia]. Pomurec.com (in Slovenian). 14 January 2011. Archived from the original on 24 January 2011. Retrieved 1 February 2011.
  51. ^ "Credinte si traditii de Ajun si Craciun". Archived from the original on 2022-09-28. Retrieved 2022-09-28.
  52. ^ "Photo of a plate with "ciorba de burchite"". Archived from the original on 2014-03-27. Retrieved 2012-03-05.
  53. ^ "Etimologia : boleto;". etimo.it. Archived from the original on 2012-05-22. Retrieved 2012-03-05.
  54. ^ McWilliams, Mark (2013). Wrapped & Stuffed Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012. Oxford Symposium. p. 238. ISBN 9781903018996. Archived from the original on 2022-11-10. Retrieved 2022-11-10.
  55. ^ "Algeria: Increase availability of vaccinations for livestock" (PDF). Archived (PDF) from the original on 2021-12-28.
  56. ^ Osman, Farhana; Haldar, Sumanto; Henry, Christiani Jeyakumar (2020-08-17). "Effects of Time-Restricted Feeding during Ramadan on Dietary Intake, Body Composition and Metabolic Outcomes". Nutrients. 12 (8): 2478. doi:10.3390/nu12082478. ISSN 2072-6643. PMC 7468808. PMID 32824528.
  57. ^ Marin Wagda (2003). "Bricks, boureks et briouates" (PDF).[permanent dead link]
  58. ^ BENAYOUN, JOËLLE ALLOUCHE (1983). "Les pratiques culinaires: lieux de mémoire, facteur d'identité". La Rassegna Mensile di Israel. 49 (9/12): 615–637. ISSN 0033-9792. JSTOR 41285309. Archived from the original on 2022-02-04. Retrieved 2022-02-04.
  59. ^ Gavin, Paola (2005). Mediterranean vegetarian cooking. New York. ISBN 978-1-59077-191-4. OCLC 907951240.{{cite book}}: CS1 maint: location missing publisher (link)
  60. ^ Who's Who in American Restaurants. Who's Who Incorporated. 1986. p. 119. ISBN 9780910297042.
  61. ^ İpkoparan, B., & Özkanli, O. (2020). İzmir Sefarad Mutfağının Günümüzdeki Yeri (The Current Situation of Izmir Sephardic). Journal of Tourism and Gastronomy Studies, 8(2), 1527-1541.
  62. ^ Paola Gavin (2005). Mediterranean Vegetarian Cooking. New York: M. Evans. p. 40. ISBN 978-1-59077-191-4. Archived from the original on 2022-04-13. Retrieved 2021-09-20.
  63. ^ Michael and Frances Field, A Quintet of Cuisines, Time-Life, 1970. ISBN 0-8094-0075-8
  64. ^ Ottolenghi, Yotam. Jerusalem. Ten Speed Press.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Börek&oldid=1255339998"