Bourek

Bourek, also spelled borek or byrek, is a savory pastry found in the cuisines of the Balkans, Eastern Europe, and Turkey. It is typically made from thin, unleavened dough, such as phyllo or yufka, layered with various fillings and then baked. The name "bourek" originates from the Ottoman Turkish word börek, which itself derives from the Persian word būrak.

The most common fillings for bourek include cheese (often feta or a similar white cheese), minced meat (lamb or beef), spinach, or potatoes. These fillings are usually seasoned with spices like pepper and sometimes herbs such as parsley or dill. The dough is often brushed with oil or butter before baking to achieve a flaky and golden-brown crust.

Bourek is a versatile dish, enjoyed as a breakfast item, snack, or part of a larger meal. Its popularity spans across many countries, with regional variations in preparation and filling. For example, in Albania, byrek is a national dish and can be found with a wide array of fillings. In Turkey, su böreği is a well-known variety, often made with boiled sheets of dough. In Greece, börek is known as spanakopita (spinach pie) or tiropita (cheese pie) depending on the filling. The simplicity of its ingredients and adaptability to different flavors have contributed to its widespread appeal.